Friday, September 17, 2010

Pasta Pomodoro

I got this AWESOME pasta recipe from Runner's World magazine. It's easy, way better than canned sauce, and soooo goooood. Even Zoey liked it. Also great for freezing and using later.

Pomodoro Sauce

1/4 cup olive oil
3 garlic cloves, crushed
3 16 ounce cans of peeled, whole Italian plum tomatoes
1 teaspoon Italian seasoning
1 Teaspoon salt
1 teaspoon freshly ground black pepper
red pepper flakes (to taste)

Heat oil in saucepan over medium. Add garlic and saute until golden brown. While garlic browns, put tomatoes in a bowl -- squeeze with your hands to break them up*. Add tomatoes and juice to the saucepan. Add all seasoning/spices. Simmer for 45 minutes. Sauce should be bright red throughout all cooking. If it turns brick red it is too thick. Just add water.

Pomodoro Pasta

Boil your choice of pasta in salted water. Two minutes before it's cooked, drain and add to simmering Pomodoro sauce. Cook until tender; allow pasta to absorb sauce. Drizzle with olive oil and sprinkle with your choice of cheese.

* Zoey LOVED doing this part

1 comment:

  1. How much pasta should you make? I'm not good at estimating this kind of stuff... ; )