Sauce-Simmered Spaghetti Al Pomodoro

I really enjoyed tonight's dinner.  Was it an OMG?  Not particularly, but it was really great.  Why I loved it, was it was as fast and easy as making pasta and jarred sauce, and probably cost the same (or less if you like the higher end jarred sauce)  The family ate the 1/2 box of pasta with a salad and it was plenty.  It doesn't beat my all time favorite spaghetti recipe, but it was a million times easier!  The only advice I have for you is that was a lot of water you add, you might need to cook it a bit longer than the recipe calls for to prevent watery sauce. (I hate watery sauce!)  This recipe proves, that you don't need to spend a lot of time to make a meal from scratch.  Ok mostly from scratch.  I didn't make the pasta and jarred tomatoes have their own issues, but I haven't found any in glass yet so the occasional canned tomato will have to be used.


Sauce-Simmered Spaghetti Al Pomodoro
 
1/4 Cup extra-virgin olive oil plus more for drizzling
2 garlic cloves thinly sliced
Pinch of crushed red pepper
One 28-ounce can peeled San Marzano tomatoes, pureed until smooth
Salt
1/2 Lb spaghetti
1 basil sprig plus torn leaves, for garnish
Freshly grated Parmigiano-Reggiano cheese, for serving
1. In a large, deep skillet, heat the 1/4 cup of olive oil. Add the
sliced garlic and crushed red pepper and cook over moderate heat,
stirring, until the garlic is golden, about 1 minute. Add the tomato
puree, season with salt and simmer the tomato sauce until thickened, 15
minutes. ~
2. Meanwhile, bring a large pot of salted water to a boil. Add the
spaghetti and cook until pliable but still hard in the center, about 5
minutes. Drain the pasta, reserving 1 1/2 cups of the water. ~
3. Add the spaghetti, cooking water and basil sprig to the tomato sauce
and cook over moderately low heat, stirring gently, until the pasta is
al dente and the sauce is thickened and clings to the strands, 8 minutes
longer. Discard the basil sprig. Transfer the spaghetti to bowls.
Drizzle with olive oil and garnish with basil leaves. Serve with grated
cheese. ~

Comments

  1. Happy Valley ChowMarch 12, 2013 at 12:06 PM

    Mmmm I love a good pasta recipe and this definitely sounds like a winner! Thanks for sharing :)

    Happy Blogging!
    Happy Valley Chow

    ReplyDelete

Post a Comment

Popular posts from this blog

Pork Schnitzel with Dill Cream Sauce

Image
I am not the biggest fan of pork chops. I like pork tenderloin, bacon, ham, etc, but chops not so much. I do dig a good pan sauce however so I still was kind of excited. I do like good schnitzel, yes pork schnitzel, but this recipe did not produce that wonderful schnitzel I like. The sauce was pretty yummy and the boys didn't complain about the s so it must be my issues (again:).  My husband picked it off Pinterest and since it was from allrecipes.com I have no problem posting it here. (I am always a little concerned about allrecipes. I have had a few really good recipes, several fixable and a few bad recipes from them.)  I totally forgot about sides when I was at the store, so I cooked a half a box of whole wheat pasta I had cluttering up the pantry and tossed it with a bit of butter.   (and then dill sauce ;) And I steamed some broccoli too.  The boys rated it a 4 & a 4.5, I am torn because the sauce was a 4.5 for sure, the pork more like a 3 for...
Read more

Mollet Eggs Florentine

Image
Anytime I think I think I'm pretty good in the kitchen, I try to peel a boiled egg!  I have no idea how anyone can get those perfect, smooth eggs.  Mine look like surface of the moon or somewhere they test bombs!  It was meatless Monday, so in order to keep the boys from rebelling completely, I decide to make an egg dish. (they get some protein that way)  They looked beautiful, and except for the complete pain in the butt part (peeling the eggs) it wasn't too hard to make.  It was well received by my husband(he really liked it actually) , but the boy didn't care for it much.  (too much green IMO)  I thought it was good too despite the fact that I was ready to kill someone after "peeling" the eggs)  It is Jacques Pepin recipe I found on pinterest.   Only thing I might suggest is when he says to shake the pan to crack the eggs, I think he means gently move the eggs until they crack.  I had two casualties after the "shake"  That w...
Read more

Ravioli In Mushroom-Walnut Cream Sauce

Image
I found this recipe in the to try file and it looked good, and was quick and easy. Perfect for meatless Monday. Now that mushrooms aren't a veto ingredient for my son, I was totally psyched to have this.  I searched for the source of this recipe, and i found it on the olive garden website. This wasn't where I got it from, but it read identical. While this wasn't an omg dish, I totally dug the heavy mushroom content.  I said 3.5. The boy, who still doesn't like mushrooms, said 2.5. My husband started out at rating it a 3, but when I saw him scraping his plate to get the last if the sauce, he agreed it was a 3.5.  I'm fully aware that my love and lack of mushrooms skewed me in favor of this dish. I made sure to stir the mushroom/walnut mixture. I was afraid it would burn the nuts. I think next time, I would start the mushrooms for a bit before I add the walnuts.  And the dish felt like it needed salt, until the end where it seemed all the parm was lurking, so I gu...
Read more