I pretty much always have a jar of Prego in the pantry. You just never know when it might come in handy. I’ve gotten a wee bit of grief for using this time-saving ingredient. Everyone just assumes that I’d make my own pasta sauce. Well, you know what you do when you assume, right? You make me feel guilty for not making my own sauce. So, I set out to prove that making my own Pasta Pomodoro tomato sauce would be both tasty and easy. And, I think I did it. Graham, who hasn’t eaten more than a nutri-grain bar in days, proclaimed, “This puh-sketti is delicious.” And yes, I think I may have stood up and taken a bow.Kid tested and mom-approved. Does it get any better?
Pasta al Pomodoro
Ingredients
1/4 cup extra-virgin olive oil
1 medium onion, diced
4 garlic cloves, minced
1 pinch crushed red pepper flakes (optional)
1 28 oz. can peeled tomatoes, puréed in a food processor – or sub crushed tomatoes
Kosher salt
3 large fresh basil sprigs
12 oz. bucatini or spaghetti
2 Tbsp. cubed unsalted butter
1/4 cup finely grated Parmesan or PecorinoPreparation
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, another 2-4 minutes. Add crushed red pepper flakes; cook for 1 minute more. Increase heat to medium, add 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 or bucatini and cook, stirring occasionally, until about 2 minutes before tender. Drain pasta, reserving 1/2 cup pasta cooking water.
Ingredients
1/4 cup extra-virgin olive oil
1 medium onion, diced
4 garlic cloves, minced
1 pinch crushed red pepper flakes (optional)
1 28 oz. can peeled tomatoes, puréed in a food processor – or sub crushed tomatoes
Kosher salt
3 large fresh basil sprigs
12 oz. bucatini or spaghetti
2 Tbsp. cubed unsalted butter
1/4 cup finely grated Parmesan or PecorinoPreparation
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, another 2-4 minutes. Add crushed red pepper flakes; cook for 1 minute more. Increase heat to medium, add 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 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.
P.S. It is always smart to put your kid in a red shirt when eating spaghetti. 🙂
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