March 28, 2014

Pasta Al Pomodoro

I tend to stay away from ordering pasta at restaurants. These so called chain-Italian restaurants can't get pasta right. It's such a disappointment especially when it's my cheat day of my "diet". Sigh.

Pasta al Pomodoro couldn't be easier to make. The key ingredient in this dish is tomatoes hence it's name, translating to "pasta with tomato". It's best to save making this one until the end of summer when tomatoes are at their best, however, for busy mama on a Spring/work/soccer practice night, a giant can of peeled tomatoes works just fine.

It's important to cook the pasta al dente (about a minute or two less than what is stated on the package) since the noodles will continue to cook once you toss the sauce with them.

Serve with garlic bread, (recipe to follow). Yummy!

Pasta al Pomodoro
Adapted from: Epicurious: Dinner Rush Summer/Fall 2013
Makes 4 Servings

Stars of the Show:
  • 1/4 cup extra-virgin olive oil
  • 1 tbsp onion powder
  • 4 garlic cloves, minced
  • pinch of red pepper flakes
  • 1 (28 oz) can peeled tomatoes
  • kosher salt
  • 12 oz bucatini or spaghetti
  • 1/4 cup parmesan or pecorino
And Action:

Puree olive oil, onion powder, garlic, red pepper flakes, peeled tomatoes, and salt in food processor. Pour into a sauce pot and heat over medium until sauce thickens, about 20 minutes.

Meanwhile, bring water to a boil in a large pot. Season with salt, add pasta, and cook stirring occasionally until 2 minutes before tender.

Drain pasta.

Combine pasta and sauce. Remove from heat and add the cheese. Enjoy!

Garlic Bread
Epicurious: Dinner Rush Summer/Fall 2013
Makes 4 to 6 Servings

Stars of the Show:
  • 2 garlic cloves, finely chopped
  • kosher salt
  • 1/2 stick of butter, softened
  • 1 tbsp extra virgin olive oil
  • 2 tbsp finely chopped flat leaf parsley
  • 1 loaf Italian bread - I used French bread.
  • 4 tbsp grated Parmesan
And Action:

Preheat oven to 350 degrees.

Mash garlic to a paste with 1/4 tsp salt.

Stir together butter, oil, and garlic paste in a bowl until well combined, stir in parsley.

Halve loaf horizontally and divide butter mixture between halves and spread it in an even layer. 

Divide cheese between halves and spread in an even layer.

Put halves, cheese side up, on a large baking sheet. Cover bread with a large piece of foil, tenting it slightly on the top and tucking it under the bread.

Bake 15 minutes.

Remove foil and turn oven to broil. Broil bread until golden, about 2 minutes. 


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