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PHPRecipeBook 4.08

Recipe Name: Pasta alla Pomodoro Submitted by: Ryan
Source: Source Description:
Ethnicity: None Last Modified: 1/25/2020
Base: Pasta Comments:
Course: Entree  
Difficulty: Easy
Preparation Time: 0 Minutes
Number of Servings: 4

Ingredients:
2 Can(s) 28 oz plum tomatoes, whole peeled
3 Cup(s) water
5 Clove(s) peeled garlic
1 Dash(s) salt
1/2 Cup(s) oil, olive
1 Dash(s) freshly ground black pepper
1 Dash(s) chili flakes
1/2 Bunch(s) basil leaves
1 Pound(s) high quality durum wheat spaghetti
Directions:
https://grokker.com/cooking/expert/san-francisco-chronicle/5570c198a0f90f3164405e29


Instructions:

1. Remove the tomatoes from the can, one at a time. Break each one open and scrape out the seeds with your hand, allowing the juice and seeds to fall back into the can. Drop the seeded tomatoes into a bowl.

2. When all of the tomatoes are seeded, break them up with your hands and strain the juice from the cans back over them. Pour the 3 cups of water into the cans, then pour that through the strainer into the bowl with the tomatoes.

3. Place the peeled garlic cloves on a cutting board. Slice in half and pull out the green shoot. Smash each one with the side of a chef’s knife and smear it slightly with a sprinkling of kosher salt.

4. Scrape the smashed garlic and salt into an 8-quart heavy-bottom pot. Add the olive oil, set over medium-low heat, cover and stew slowly until the garlic is soft and melted in texture but not browned, about 10 minutes.

5. Add the tomatoes along with their juice and the water to the pot. Season with some salt, pepper and a touch of hot red pepper flakes. Turn the heat to high and bring to a boil, skimming the foam but not the oil. Reduce the heat to medium-high and cook, uncovered, until the oil has emulsified with the rest of the ingredients and the sauce has reduced by approximately two thirds, about 40 minutes. Remove from the heat and stir in 2/3 of the basil leaves. You should have about 5 cups

Meanwhile, cook the spaghetti according to directions for HALF the time. Drain the sauce, reserving a cup or two of liquid. (Just put a container into the colander.

In a saucepan, warm up enough sauce for your pasta to get it ready to accept the pasta. Add the parboiled pasta and the bit of the of water (save the rest in case you need more). Finish cooking the pasta in the saucepan. It's finished when the pasta has fully taken it up and there's none remaining in the pan.

Serve with freshly grated cheese and olive oil on top.

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