Giada DeLaurentiis's Basic Parmesan Pomodoro Recipe
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Category: |
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Ingredients: |
Ingredients: 1/3 cup extra virgin olive oil, plus 2 tablespoons for finishing 5 cloves garlic, peeled and smashed 3, 14 ounce, cans peeled cherry tomatoes 3 large, full stems basil 1 carrot, peeled and cut in half 1/2 pound parmigiano reggiano chunk of cheese, cut into 3 inch pieces 1 teaspoon kosher salt 1 pound penne pasta 3 - 4 tablespoons butter 1/2 cup grated parmigiano reggiano cheese
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Directions: |
Directions:Heat a medium saucepan over medium high heat. Add the olive oil and the garlic and reduce the heat to medium. Cook the garlic for 5 minutes, stirring often and mashing gently with a wooden spoon until golden brown and beginning to soften. Add the cherry tomatoes and their juices, the basil, carrot and Parmesan rinds. Stir with a wooden spoon to combine. Bring to a simmer and adjust the heat to maintain a simmer. Cook for 35 minutes, stirring occasionally to prevent sticking. Season the sauce with the salt. Remove from the heat and cool slightly.
Remove the rinds, carrot and basil. Boil a large pot of salted water to a boil. Cook the penne 2 minutes less than the package directions. Meanwhile, rewarm the sauce in a large, straight-sided skillet over medium heat. Strain the pasta from the water and add directly into the pan with sauce. Before stirring, sprinkle the pasta with the 1/2 cup of pasta water and continue to cook until the sauce is creamy and the pasta is al dente. |
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