Thursday, June 9, 2011

Pasta al Pomodoro

Listen I know I haven't blogged in a while but I just got bored. And well I am still trying to decide if I should keep this blog or just combine the two I have. Hmmm decisions.

Any way let's talk about pasta for a moment. My family loves pasta night we probably have it at least two nights a weeks. Last night I thought I was going to make regular old spaghetti but then I spotted this recipe on Bon Appetit and I am so glad I did! It was wonderful. The thing I like most about this recipe is that you cook your pasta in the sauce for the last two minutes. Cooking it like this made the pasta take on so much flavor! We topped it with some mizithra cheese (such a brilliant idea) and had bread and salad on the side and it was perfect. Even my kids liked it!

Here it is.....

Pasta al Pomodoro
Serves 4

•1/4 cup extra-virgin olive oil
•1 medium onion, minced
•4 garlic cloves, minced
•1 pinch crushed red pepper flakes
•1 28 oz. can peeled tomatoes, puréed in a food processor
•Kosher salt
•3 large fresh basil sprigs
•12 oz. bucatini or spaghetti
•2 Tbsp. cubed unsalted butter
•1/4 cup finely grated Parmesan or Pecorino
•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.
•Meanwhile, bring water to a boil in a 5-qt. 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.
•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.

Another thing I did was I used a can of crushed tomatoes with basil in them (I just had some in the pantry) instead of doing the tomatoes in the food processor...I thought it worked good and it saved me a step.

Try it! You will be so happy you did.