Tuesday, April 26, 2011

Pasta Al Pomodoro.

I've found it!  I super simple recipe for tomato sauce with great flavor. 

The current issue of Bon Appetit is all about Italy, so naturally I was all over it.  This dish was featured on the cover, but I pretty much wanted to cook (ok, honestly, eat) everything that was shown in the whole issue.  If that's your kind of thing, go snatch up a copy for yourself!

Do you want to make this dish yourself?  Here is the recipe (taken from page 142):

Heat 1/4 cup extra-virgin olive oil in a 12" skillet over medium-low heat.  Add 1 minced medium onion and cook, stirring, until soft, about 12 minutes.  Add 4 minced garlic cloves and cook, stirring, for 2-4 minutes.  Add a pinch of crushed red pepper flakes; cook for 1 minute more.  Increase heat to medium, add one 28-oz can peeled tomatoes, pureed in a food processor, and season lightly with kosher salt; cook, stirring occasionally, until sauce thickens slightly and the flavors meld, about 20 minutes.  Remove pan from heat, stir in 3 large fresh basil sprigs, and set aside.

Meanwhile, bring 3 quarts water to a boil in a 5-qt pot.  Season with salt; add 12 oz bucatini or spaghetti and cook, stirring occasionally, until about 2 minutes before tender.  Drain pasta, reserving 1/2 cup cooking water.

Discard basil and heat skillet 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 2 Tbsp. cubed unsalted butter and 1/4 cup finely grated Parmesan or Pecorino; toss until cheese melts.  Transfer to warm bowls; serve with more cheese, if desired.

*All photos by me

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