pasta al pomodoro

prep time:  tbd
cook time:  30 minutes
servings:  tbd

2 pounds mix of ripe regular and cherry tomatoes - peeled and roughly chopped.
2 white onions - finely chopped

1 peeled garlic clove
3 tablespoons extra virgin olive oil
2 tablespoons fresh unsalted butter
de cecco spaghetti
parmigiano reggiano
salt and pepper to taste

1.  heat the oil in a casserole dish, add the garlic and brown slightly.  when the garlic is golden remove it from the oil.  add the chopped onion and fresh butter and stir thoroughly.  cook until the onion is no longer shiny, then add the peeled tomatoes.  season with salt and pepper to taste and cook over mild heat for about thirty minutes.

2.  when the tomatoes are cooked, beat with a whisk in order to refine the tomato sauce, adjust the taste and keep warm.

3.  cook the pasta “al dente” in a large pot of salted water, then drain it and add it to the tomato sauce.  add basil leaves torn by hand, a knob of fresh butter, and a generous sprinkling of grated parmigiano reggiano. stir thoroughly and serve immediately, steaming hot.

- goop, september 2011; from the hotel cipriani

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