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Name: Pasta Al Pomodora
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 1/4 cup Olive oil; 1 medium Onion minced; 4 cloves Garlic minced; 1 pinch Red pepper flakes; 1 28 oz can Tomato peeled; 1 pinch Kosher Salt; 3 large Fresh basil; 3 quart Water; 12 ounces Spaghetti; 1/2 cup Pasta water; 2 tablespoon Unsalted butter cubed; 1/4 cup Parmesan or pecorino, grated

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INGREDIENTS

1/4 cup Olive oil
1 medium Onion ; minced
4 cloves Garlic ; minced
1 pinch Red pepper flakes
1 28 oz can Tomato ; peeled
1 pinch Kosher Salt
3 large Fresh basil
3 quart Water
12 ounces Spaghetti
1/2 cup Pasta water
2 tablespoon Unsalted butter ; cubed
1/4 cup Parmesan ; or pecorino, grated

INSTRUCTIONS

Heat oil over med heat. Add onion and cook, stirring until soft, about 12 min. Add garlic and cook, stirring, for 2--4 min. Add pepper flakes, cook for 1 min more. Increase heat to med, add can tomatoes, pureed in processor, and season lightly w/salt.; cook, stirring occasionally until sauce thickens slightly and the flavors meld, about 20 min. remove pan from heat, stir in basil, and set aside. Meanwhile, bring water to boil. Season w/salt; add spaghetti and cook, stirring occasionally, until about 2 min before tender. Drain pasta, reserving pasta water. Discard basil and heat skillet over high heat. Stir in pasta water to loosen sauce; bring to boil. Add pasta and cook, stirring, until sauce coats pasta and pasta is al dente, about 2 min. remove pan from heat; add butter and parmesan; toss until cheese melts. Serve w/more cheese if desired.

NOTES

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Pasta Al Pomodora

1/4 cup Olive oil
1 medium Onion minced
4 cloves Garlic minced
1 pinch Red pepper flakes
1 28 oz can Tomato peeled
1 pinch Kosher Salt
3 large Fresh basil
3 quart Water
12 ounces Spaghetti
1/2 cup Pasta water
2 tablespoon Unsalted butter cubed
1/4 cup Parmesan or pecorino, grated

Heat oil over med heat.  Add onion and cook, stirring until soft, about 12 min.  Add garlic and cook, stirring, for 2--4 min.  Add pepper flakes, cook for 1 min more.  Increase heat to med, add can tomatoes, pureed in processor, and season lightly w/salt.; cook, stirring occasionally until sauce thickens slightly and the flavors meld, about 20 min.  remove pan from heat, stir in basil, and set aside.  Meanwhile, bring water to boil.  Season w/salt; add spaghetti and cook, stirring occasionally, until about 2 min before tender.  Drain pasta, reserving pasta water.  Discard basil and heat skillet over high heat.  Stir in pasta water to loosen sauce; bring to boil.  Add pasta and cook, stirring, until sauce coats pasta and pasta is al dente, about 2 min.  remove pan from heat; add butter and parmesan; toss until cheese melts.  Serve w/more cheese if desired.

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Nutrition

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Serving Size: 1 Serving (817g)
Recipe Makes: 4 Servings

Calories: 242
Calories from Fat: 101 (42%)

Amt Per Serving		% DV

	Total Fat 11.3g	15 %
	Saturated Fat 5.1g	25 %
	Monounsaturated Fat 4.4g
	Polyunsanturated Fat 0.9g
Cholesterol 18.7mg		6 %
Sodium 260.5mg		9 %
Potassium 67.6mg		2 %
Total Carbohydrate 27.9g		8 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 26.3g
Protein 7.1g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 242

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