7/31/2023 0 Comments Basil plain pasta![]() ![]() It’s not an actual copyrighted recipe, and of course there are variations, but almost everyone knows how to make a hamburger. It’s the equivalent to posting a recipe for a basic hamburger in the US. (I HAVE ADDED A LINK TO A TIK TOK VIDEO!) □Īs an Amazon Associate I earn from qualifying purchases.Īctually, this is not “my” recipe-this is a basic recipe that millions of Italians have used for ages to make one type of Italian pasta sauce. ![]() This is continued from my last rant ( here) where I dissected BuzzFeed’s attempt to write a recipe for making “the best” tomato sauce, explaining why it was all wrong. Buon appetito!Īs promised, here is my own “how to make tomato sauce” post. Top with basil and Parmesan.This authentic Italian tomato sauce (yes, it’s what you’d call “marinara”) is so quick, and easy to make that it’s ready before the pasta is finished cooking! Read the reviews when you make this once, you’ll never go back to those inauthentic, sugar-filled, store-bought sauces, or inauthentic American recipes. Cook over low heat, tossing constantly and adding more pasta water if needed, until pasta is al dente and sauce is thickened and creamy, about 1 minute. Add to pasta along with remaining tomatoes. Step 4 In a food processor or blender, blend onion and garlic, cream, Parmesan, 1/4 cup tomatoes, and 1 cup pasta water until smooth.Reserve 1 1/2 cups pasta water, drain pasta, then return to pot. Step 3 Meanwhile, in a large pot of boiling salted water, cook pasta, stirring occasionally, until very al dente, about 1 minute less than package directions. ![]() Strain over a medium bowl reserve oil for another use. Heat over medium heat until oil is bubbling, then reduce heat to low and simmer, stirring occasionally, until onions have a sweet, almost caramelized flavor and garlic is softened, about 25 minutes. ![]() Step 2 Add onion and garlic to pot with oil.Transfer tomatoes to a cutting board and slice into thin strips. Step 1 Pour tomatoes into a fine-mesh strainer placed over a small pot.When you’re ready to serve, supplement the sauce with about 3/4 cup pasta water, and you’ll be good to go!ĭid you try making this recipe? Let us know how it went in the comments! Use 1/2 cup of plain water in place of the pasta water when blending, then store the sauce in the fridge in an airtight container. The sauce can be made up to a week in advance. Just store the oil in an airtight container in the fridge and it’s good to use for up to 3 weeks. And an added bonus: You’ll also be left with a flavorful infused oil that’s great for dipping bread or cooking in another recipe. Scared by the amount of oil in the pot? Don’t be! Once we’re done cooking the garlic and onion, we strain it and only use the slow-cooked morsels in our sauce. This process slowly cooks the aromatics until they’re soft and sweet, almost as if we’d caramelized them for hours. We simmer the garlic and onion in all of the oil-depending on the brand, it will be anywhere from 1/2 to 3/4 cup. Normally, you discard the oil left behind in the jar of sun-dried tomatoes, but this recipe takes advantage of it. Thankfully, the process of drying tomatoes concentrates their sweet and savory flavors and allows us to enjoy the vegetable (or fruit?) year-round. As much as we love a fresh, juicy tomato, it’s best eaten during peak summer. ![]()
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