Tuesday, July 26, 2016
PASTA AL POMODORO
I found this recipe on Twitter and decided to try it out. I was looking for a classic red sauce recipe, that I could make all year with canned tomatoes. Even though the name sounds fancy, this dish is easy to make, full of flavor, and was given a glowing review by all who tried it.
For this recipe, you will need:
1/4 cup olive oil
1 medium white onion, minced
4 garlic cloves, minced
1 28 oz. can peeled tomoatoes, pureed in a food processor or blender
Freshly ground black pepper
4 large fresh basil sprigs, minced
12 oz. penne pasta (1 box)
2 tablespoons butter
1/4 cup finely grated parmesan cheese (freshly grated!)
Heat olive oil in a large sauce pan (I used this one) over medium- heat. Add minced onion, a pinch of salt and black pepper, and cook, stirring, until soft, about 12 minutes. Add garlic and cook, stirring, for 2-4 minutes. Cook for one minute more. Increase heat to medium, add pureed tomotoes and season lightly with salt and pepper. Cook, stirring occasionally, until sauce thickens slightly and the flavors meld, about 20 minutes. Remove pan from heat, stir in basil, and set aside.
Meanwhile, bring water to a boil in a 5 quart pot. Season with salt. Add penne and cook, stirring occasionally, until about 2 minutes before tender. Drain pasta, reserving 1 cup pasta cooking water.
Reheat sauce over high heat. Stir in reserved pasta water to loosen sauce; bring to a boil. Add pasta and cook, stirring, until sauce coats pasta and pasta is al dente, about 2 minutes. Remove pan from heat; add butter and cheese; toss until cheese melts. Transfer to warm bowls. Serve with more cheese, if desired.
Recipe adapted from here.