Such a flavourful recipe. Hard to believe it takes so little hands on time. Other than allowing the sauce to simmer for close to an hour, you only need about 10 minutes (or less) of active cooking. One of our favourite dishes!
Flavourful Pasta al Pomodoro
Servingsservings
Prep timeminutes
Cooking timeminutes
Calorieskcal
Ingredients
3 TBSP olive oil
1 onion, chopped
3 garlic cloves, crushed
pinch of red pepper flakes
1 28oz can whole San Marzano type tomatoes
1/2 cup water
1/3 cup fresh basil leaves, sliced
1/4 cup cold unsalted butter
1 cup Parmesan cheese, finely grated
Salt and Pepper, to taste
Pinch of Sugar, to taste
8 oz penne or rigatoni pasta
Directions
- Blend tomatoes until smooth. You can use already crushed tomatoes, but whole tomatoes tend to be higher quality.
- Heat olive oil over medium high heat. Add onions and red pepper flakes and cook until translucent, about 5 minutes. Add garlic and cook for just about 30 seconds until fragrant but not burnt. Add blended tomatoes, pinch of sugar and water and bring to simmer. Reduce the heat to low and allow to keep simmering for 45-60 minutes.
- In the mean time bring a large pot of salted water to a boil. Cook the pasta about 1 minute shy of al dente, as per the package instructions. Drain, reserving pasta cooking water.
- Add butter and basil to the pasta sauce and stir until the butter is melted. Turn the heat off and add the Parmesan cheese, stir until melted. Add the drained pasta to the sauce and toss until coated. Add more pasta cooking water as needed to thin out the sauce to your desired consistency. Season with more salt and pepper to taste. Serve garnished with additional basil and more Parmesan.
