Pasta Al Pomodoro Tias Take On Basta Pastas Recipes

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-quart 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.
• 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.

Steps:

• Heat a medium saucepan over medium heat. Add the 1/4 cup olive oil and heat until hot. Add the onions, garlic and a large pinch of salt. Cook, stirring occasionally, until the vegetables soften, 3 to 5 minutes.
• Stir in the red pepper flakes and tomatoes and season with salt and black pepper. Tie the oregano and thyme together with a piece of butcher's twine, then add to the sauce. Bring to a simmer.
• Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti 2 minutes less than the time indicated in the package directions. Remove the herb bundle from the sauce and discard.
• Add the spaghetti to the warm sauce along with 1/4 cup of the pasta water. Let the spaghetti finish cooking in the sauce, stirring occasionally, 2 to 3 minutes.
• Remove from the heat and stir in the butter, basil leaves and a good drizzle of extra-virgin olive oil. Serve with freshly grated Parmesan over the top.

Steps:

• Add the olive oil and garlic to a large Dutch oven or high-sided skillet. Turn the heat to medium-high and cook the garlic, stirring occasionally, until fragrant and lightly golden, and small rapid bubbles form around the cloves, 1 to 3 minutes. Remove the garlic from the pot and discard (or eat).
• Carefully and gently lower the chopped tomatoes into the hot oil and cook, stirring constantly, until the tomatoes let off some liquid and the sauce starts to bubble steadily. Season generously with salt. Lower the heat to medium and simmer, stirring occasionally, until the tomatoes break down and the sauce reduces significantly, about 40 minutes.
• Set a metal sieve, strainer or food mill over a medium bowl. Carefully pour in the tomato sauce. If using a sieve or strainer, push the sauce through with a spoon or flexible spatula, until all that remains are seeds and skins. Be sure to repeatedly scrape off the valuable pulp collecting on the bottom of the sieve (by holding the sieve down against the edge of the bowl and pulling it back). You should have about 2 cups of sauce in the bowl. Taste and add more salt, if needed, then return the sauce to the Dutch oven.
• Meanwhile, cook the spaghetti in a large pot of salted boiling water until al dente. Drain the pasta and add to the sauce.
• Turn the heat to high and cook, stirring constantly, until the sauce reduces slightly and the pasta is well coated but not drowned in the sauce, about 2 minutes. Remove the pot from the heat and let it sit so the pasta can absorb the sauce further, about 5 more minutes. Serve immediately.

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).

Steps:

• Bring a large pot of salted water to a boil. Add pasta and cook to al dente.
• While pasta is cooking, drain tomatoes into a sieve set over a large bowl. Open one end of each tomato, squeezing the seeds into the sieve. Squeeze the remaining pulp into mush with your hand and place in a second bowl. Once all the tomatoes have been deseeded and squished, discard the contents of the sieve.
• Place a large saute pan over medium heat. Add olive oil. When shimmering, add garlic and saute until fragrant, about 1 minute. Add tomato pulp and cook 1-2 minutes until pulp breaks down and releases juices. Remove pulp back to bowl with slotted spoon.
• Add juices from the other bowl to the pan. Bring to a boil and cook until juices thicken, 2-4 minutes. It's ready when your spatula leaves bare metal when swiped through the liquid. Add balsamic vinegar, and salt and pepper to taste. Return pulp to pan and taste for seasoning. Add another drop of olive oil for freshness.
• When pasta is cooked, transfer from boiling water to tomato sauce. Cook briefly, tossing to coat. Serve in heated bowls, topped with basil.

Steps:

• Peel and dice the small onion, garlic, carrots, celery and put into a large pot.
• Add 2 large cans of Italian pelati [prepeeled roma tomatoes].
• Add 1/2 of the bunch of basil with leaves left whole.
• Add a long drizzle of olive oil.
• Simmer on low for 45 minutes.
• Turn off heat and let it rest at least 15 minutes.
• Cook one package of spaghetti noodles [or angel hair] until al dente [with still a bit of a snap at the core].
• Place pasta on large serving bowl or plate.
• Pour sauce over.
• Cut carefully the other 1/2 of basil and sprinkle over the sauce and pasta with lots of freshly grated parmagiana reggiano cheese.