Basic Parmesan Pomodoro
Serves: 3
Hosea Feil
1 January 1970
Based on User reviews:
50
Spice
37
Sweetness
56
Sourness
44
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Heat a medium nonreactive saucepan over medium-high heat
3
Add 1/3 cup of the oil and the garlic, and reduce the heat to medium
4
Cook the garlic, stirring often and mashing gently with a wooden spoon, until golden brown and beginning to soften, 5 minutes
5
Add the basil, tomatoes and their juices, the carrots and cheese rinds
6
Stir with a wooden spoon to combine
7
Bring to a simmer and adjust the heat to maintain a simmer
8
Cook for 35 minutes stirring occasionally to prevent sticking
9
Add 1 teaspoon of the salt
10
Remove from the heat and cool slightly
11
Remove the rinds, carrots and basil
12
At this point you can use an immersion blender to puree slightly or leave it as a chunky sauce
13
Bring a large pot of salted water to a boil
14
Cook the penne 2 minutes less than the package directions
15
Meanwhile, rewarm the sauce in a large, straight-sided skillet set over medium heat
16
Using a spider, strain the pasta from the water and add it directly into the pan with sauce, reserving 1/2 cup of the pasta water
17
Before stirring, sprinkle the pasta with the grated cheese
18
Toss the pasta, cheese and sauce together
19
Add the butter, the remaining 2 tablespoons olive oil and the reserved pasta water and continue to cook until the sauce is creamy and the pasta is al dente
20
Serve topped with more cheese if desired