Pasta Pomodoro
A tomato, basil & garlic sauce...
Watch how to make this recipe.
Ingredients
3 Tbsp of evoo (extra virgin olive oil)
4 medium sized cloves of garlic, crushed or minced
1/8 tsp of red chili flakes
(2) 28 oz. cans of whole peeled tomatoes, pureed in a blender. ( I like to use San Marzano tomatoes).
1/2 tsp of coarse kosher salt
Freshly cracked black pepper
2 Tbsp of sugar
2 sprigs of fresh basil
1 lb. of spaghetti (or any other pasta of your choice)
1/4 cup of freshly grated Parmesan cheese (for a vegan option Vegan Parmesan)
Recipe
(Recipe good for 6 servings)
In a large pot combine water, salt, and oil, then bring to a boil.
Pour the olive oil into a medium sized sauce pan, over medium heat.
Next, add in the garlic and chili flakes, cook for 30 seconds or until the garlic becomes fragrant, which ever comes first. (you don't want to overcook the garlic, it will make your sauce taste bitter).
Now add in the pureed tomatoes, sugar, salt, and pepper.
Bring to a boil, then reduce to low, and simmer for 20-30 min. (depending on how you like the consistency of your sauce, the longer it cooks, the thicker it gets).
When there is 10 minutes left to go for the sauce to reduce, cook the pasta in boiling water.
At the last 5 minutes (of the sauce cooking) throw in the sprigs of fresh basil.
Remove the basil before serving.
Next, strain the pasta, reserving 1/4 cup of pasta water to add to the sauce. Then pour both the pasta and starchy water into the sauce pan.
Bring the heat up to medium, and reduce the sauce for 1- 3 minutes.
At the last minute add 1/4 cup of freshly grated Parmesan.
Mix together, and serve immediately.
ENJOY!
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