Friday, July 1, 2011

Carbo Loading!

 Emma is burning thousands and thousands of calories each she spends dancing for six hours.  After taking six separate classes she is slightly out of it when she get home and simply ravenous!  Over the past several days she has been obsessing over the Pasta Pomodoro pictured on the most recent cover of Bon Appetite Magazine.  What can I say?  My girl loves her pasta!  Last night I surprised her by making it for dinner and all of us are thrilled she fell in love with that picture; this pasta is simply divine! I just love thick Bucatini and you can find it easily in Italian markets, but thick spaghetti would work beautifully in a pinch, too.  We served our pasta up with a nice spinach salad, assorted olives, and  prosciutto wrapped melon.  Give it a try!
Bon Appetit's Bucatini Pomodoro
Ingredients
  • 1/4 cup extra-virgin olive oil
  • 1 medium onion, minced
  • 4 garlic cloves, minced
  • 1 pinch crushed red pepper flakes
  • 1 28 oz. can peeled tomatoes, puréed in a food processor
  • Kosher salt
  • 3 large fresh basil sprigs
  • 12 oz. bucatini or spaghetti
  • 2 Tbsp. cubed unsalted butter
  • 1/4 cup finely grated Parmesan or Pecorino
Preparation
  • 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 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.

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