Basic Parmesan Pomodoro
Basic Parmesan Pomodoro requires around 1 hour and 5 minutes from start to finish. For $3.19 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. One serving contains 661 calories, 29g of protein, and 31g of fat. This recipe serves 6. Plenty of people really liked this Mediterranean dish. This recipe from Foodnetwork requires basil, garlic, penne pasta, and cherry tomatoes. It works well as a rather expensive main course. This recipe is liked by 4146 foodies and cooks. With a spoonacular score of 89%, this dish is awesome. Tuna Pomodoro, Pappan Al Pomodoro, and Pastan al Pomodoro are very similar to this recipe.
Servings: 6
Preparation duration: 30 minutes
Cooking duration: 35 minutes
Ingredients:
3 large, full stems basil
3 to 4 tablespoons butter
1 carrot, peeled and halved
3 14-ounce cans peeled cherry tomatoes
5 cloves garlic, peeled and smashed
Kosher salt
1/3 cup plus 2 tablespoons extra-virgin olive oil
1/2 cup grated Parmigiano-Reggiano, plus more for serving
8 ounces Parmigiano-Reggiano rind, cut into 3-inch pieces
1 pound penne rigate pasta
Equipment:
sauce pan
wooden spoon
immersion blender
frying pan
pot
Cooking instruction summary:
Watch how to make this recipe. Heat a medium nonreactive saucepan over medium-high heat. Add 1/3 cup of the oil and the garlic, and reduce the heat to medium. Cook the garlic, stirring often and mashing gently with a wooden spoon, until golden brown and beginning to soften, 5 minutes. Add the basil, tomatoes and their juices, the carrots and cheese rinds. Stir with a wooden spoon to combine. Bring to a simmer and adjust the heat to maintain a simmer. Cook for 35 minutes stirring occasionally to prevent sticking. Add 1 teaspoon of the salt. Remove from the heat and cool slightly. Remove the rinds, carrots and basil. At this point you can use an immersion blender to puree slightly or leave it as a chunky sauce. Bring a large pot of salted water to a boil. Cook the penne 2 minutes less than the package directions. Meanwhile, rewarm the sauce in a large, straight-sided skillet set over medium heat. Using a spider, strain the pasta from the water and add it directly into the pan with sauce, reserving 1/2 cup of the pasta water. Before stirring, sprinkle the pasta with the grated cheese. Toss the pasta, cheese and sauce together. Add the butter, the remaining 2 tablespoons olive oil and the reserved pasta water and continue to cook until the sauce is creamy and the pasta is al dente. Serve topped with more cheese if desired.
Step by step:
1. Watch how to make this recipe.
2. Heat a medium nonreactive saucepan over medium-high heat.
3. Add 1/3 cup of the oil and the garlic, and reduce the heat to medium. Cook the garlic, stirring often and mashing gently with a wooden spoon, until golden brown and beginning to soften, 5 minutes.
4. Add the basil, tomatoes and their juices, the carrots and cheese rinds. Stir with a wooden spoon to combine. Bring to a simmer and adjust the heat to maintain a simmer. Cook for 35 minutes stirring occasionally to prevent sticking.
5. Add 1 teaspoon of the salt.
6. Remove from the heat and cool slightly.
7. Remove the rinds, carrots and basil. At this point you can use an immersion blender to puree slightly or leave it as a chunky sauce.
8. Bring a large pot of salted water to a boil. Cook the penne 2 minutes less than the package directions. Meanwhile, rewarm the sauce in a large, straight-sided skillet set over medium heat. Using a spider, strain the pasta from the water and add it directly into the pan with sauce, reserving 1/2 cup of the pasta water. Before stirring, sprinkle the pasta with the grated cheese. Toss the pasta, cheese and sauce together.
9. Add the butter, the remaining 2 tablespoons olive oil and the reserved pasta water and continue to cook until the sauce is creamy and the pasta is al dente.
10. Serve topped with more cheese if desired.
Nutrition Information:
covered percent of daily need
