Pasta Al Pomodoro Fresco Recipes

PASTA AL POMODORO FRESCO

Steps:

• Boil the pasta in salted water according to package direction until al dente.
• In the meantime, in a large skillet, add the olive oil. When the oil is hot, add the garlic slices and cook them at medium heat stirring often just until lightly golden. Next, add the cut tomatoes, salt and pepper and cook for about 5 minutes at medium high heat. Stir the sauce gently a few times. The sauce should not be soupy.
• Before removing the sauce from the heat, taste it for flavor. When the sauce is ready, add the fresh chopped basil, turn off the heat and stir one last time.
• Transfer the cooked strained pasta in the skillet, and toss gently making sure that the pasta is fully ncorporated with the sauce.
• When serving the pasta, for a delicious fragrant finishing touch, drizzle extra virgin olive oil, and add more fresh basil, fresh cracked pepper and fresh grated cheese on top of each plate.

PASTA AL POMODORO

Steps:

• 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.
• Meanwhile, bring water to a boil in a 5-qt. pot. Season with salt; add spaghetti and cook, stirring occasionally, until about 2 minutes before tender.
• Drain pasta, reserving 1/2 cup pasta cooking water.
• 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.

PASTA AL POMODORO (TIA'S TAKE ON BASTA PASTA'S RECIPE)

Steps:

• In a large skillet over medium-high heat, add oil, onion, garlic, red pepper flakes and saute being careful not to let the garlic brown.
• Add tomatoes, wine, chicken broth, basil, sugar, pesto, vodka if using. Bring to a slight boil then turn down heat to medium-low and simmer.
• The longer you simmer this sauce the better it is! Reduce sauce by 1/4 simmering several hours, then turn to low.
• Add the chilled butter (butter will thicken sauce slightly) and stir through.
• Cook your choice of pasta al dente. While cooking pasta add the whipping cream and parmesean cheese and heat through.
• Add drained cooked pasta to pan and mix throughly and heat through.
• Serve with parmesean cheese grated on top. A loaf of rustic bread and salad goes great!
• Note: (I freeze my pesto in ice cube trays and use 1 to 2 cubes).