Pasta al Pomodoro

Pasta al pomodoro is pasta with tomato sauce. This recipe comes from Bon Appetit’s May 2011 issue, and it’s the recipe on the cover. Yes, this is your basic spaghetti sauce, but it’s supposed to be authentic Italian and wonderful (and it does taste good). If you like making sauce from scratch (or want to try) this is a good basic recipe to start with. Plus everyone likes pasta with tomato sauce.

They key is to mince the onion and garlic very well. That way they will easily blend into the food processed tomatoes to create a smoother sauce. Unfortunately, I’m not the world’s best mincer. If you aren’t either, use the food processor on the onion, too!

Ingredients

12 ounces gluten-free brown rice pasta

1/4 cup extra virgin olive oil

1 medium onion, minced

4 cloves garlic, minced

Pinch of crushed red pepper flakes

One 28-ounce can peeled whole tomatoes

Salt and pepper, to taste

3 large basil sprigs

Directions

1. Boil water and add pasta. Cook until tender, drain and reserve 1/2 cup pasta cooking water.

2. Mince the onion and garlic. If you’re no good at mincing, use a food processor to make them fine (the finer the better, I think, in this recipe. My onion chopping skills have much to be desired, especially when using a too-small cutting board).

3. Heat the olive oil in a large skillet over medium-low heat. Add the onion and garlic. Cook, stirring, until soft, about 16 minutes.

4. Meanwhile, puree the can of whole peeled tomatoes in the food processor.

5. Add a pinch of crushed red pepper flakes to the skillet and cook 1 minute more.

6. Add the pureed tomatoes and season lightly with salt. Increase heat to medium and cook, stirring occasionally, until sauce thickens slightly and the flavors meld, about 15 minutes. Add three large fresh basil sprigs and cook 5 minutes more. Discard basil.

7. Your choice: Add pasta to the pasta sauce and cook about 2 minutes, stirring in pasta water to loosen sauce. OR serve pasta and add sauce on top.

8. If desired, serve with Daiya vegan cheese or grated romano sheep cheese.

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Tags: , , , , , , , , ,

Categories: Main dish, Pasta, Sauce

Author:rsedlak1

Became a voracious, unapologetic bookworm in 4th grade after reading the first three Harry Potter books. Have a thing for dystopias, young adult novels, classic literature and funny memoirs (re: Mindy Kaling / Tina Fey). English and journalism geek, media and pop culture critic, food writer and blogger, editor of an entertainment magazine. Hobbies include: my Netflix account, cooking, gardening, music, art and hiking.

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