Wednesday, May 18, 2011

Pasta al Pomodoro

Immediately when I saw this recipe posted on Epicurious, I decided to make it. It's super-simple and makes a nice, quick pasta sauce. Definitely takes way less time than our favorite marinara sauce (though surely not as good). It's nice for a quick spaghetti & sauce without having to use jarred sauce. We are fans. I might make it again.

pasta

Pasta Al Pomodoro
Bon Appétit, May 2011

1/4 cup extra-virgin olive oil
1 medium onion -- minced
4 garlic cloves -- minced
1 pinch crushed red pepper flakes
28 ounces peeled tomatoes -- puréed in a food processor Kosher salt
3 large fresh basil sprigs
12 ounces bucatini or spaghetti
2 tablespoons cubed unsalted butter
1/4 cup finely grated Parmesan or Pecorino

1. Heat extra-virgin olive oil in a 12" skillet over medium-low heat. Add minced onion and cook, stirring, until soft, about 12 minutes. Add garlic and cook, stirring, for 2-4 minutes. Add crushed red pepper flakes; cook for 1 minute more. Increase heat to medium, add puréed tomatoes 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 basil sprigs, and set aside.

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

3. 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 butter and cheese; toss until cheese melts. Transfer to warm bowls; serve with more cheese, if desired.

Servings: 4

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