Pasta al Pomodoro

The May issue of Bon Appetit was a big winner on the recipe front for me. Featuring italitan recipes, I've found a couple new pasta sauce recipes to add to my arsenal. The cover photo of Pasta al Pomodoro was so delicious looking that I knew I had to make. I was not disappointed!

I love that this recipe can be made in 30 minutes. It's also got very straightforward, simple ingredients.

A quick tip:
The recipe calls for minced onion. It also requires that you puree tomatoes. So, break out the food processor and mince your onions in there, and sautee them up in the pan. Then, puree your tomatoes in the same food processing bowl.

Here's the recipe, courtesy of Bon Appetit

Ingredients
  • 1/4 cup extra-virgin olive oil
  • 1 medium onion, minced
  • 4 garlic cloves, minced
  • 1 pinch crushed red pepper flakes
  • 1 28 oz. can peeled tomatoes, puréed in a food processor
  • Kosher salt
  • 3 large fresh basil sprigs
  • 12 oz. bucatini or spaghetti
  • 2 Tbsp. cubed unsalted butter
  • 1/4 cup finely grated Parmesan or Pecorino
Directions
  1. Heat extra-virgin olive oil in a 12" skillet over medium-low heat. Add minced onion and cook, stirring, until soft, about 12 minutes. Add garlic and cook, stirring, for 2-4 minutes. Add crushed red pepper flakes; cook for 1 minute more. Increase heat to medium, add puréed tomatoes and season lightly with kosher salt; cook, stirring occasionally, until sauce thickens slightly and the flavors meld, about 20 minutes. Remove pan from heat, stir in basil sprigs, and set aside.
  2. Meanwhile, bring water to a boil in a 5-qt. pot. Season with salt; add spaghetti or bucatini and cook, stirring occasionally, until about 2 minutes before tender. Drain pasta, reserving 1/2 cup pasta cooking water.
  3. Discard basil and heat skillet over high heat. Stir in reserved pasta water to loosen sauce; bring to a boil. Add pasta and cook, stirring, until sauce coats pasta and pasta is al dente, about 2 minutes. Remove pan from heat; add butter and cheese; toss until cheese melts. Transfer to warm bowls; serve with more cheese, if desired


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