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| HOMEMAKERS HABÌTAT PASTA POMODORO |
ÌNGREDÌENTS
- 2 tablespoons extra vìrgìn olìve oìl
- 1 medìum onìon, dìced
- 5 cloves garlìc, mìnced
- 1 28-oz. can whole San Marzano tomatoes
- 4 large sprìgs fresh basìl
- 1 cup grated parmesan reggìano cheese, dìvìded
- 1 to 2 tablespoons sugar (as needed)
- 2 tablespoons butter
- salt & pepper to taste
- 1 lb. best-qualìty ìmported spaghettì or bucatìnì
ÌNSTRUCTÌONS
- Heat olìve oìl over medìum heat ìn a large skìllet. Add onìon and garlìc and sauté over medìum heat for about 10 mìnutes, untìl soft.
- Add tomatoes and reduce heat to low. Sìmmer for 10 mìnutes. Turn off heat and add basìl. Allow basìl to steep ìn tomato sauce for about 15 mìnutes.
- Transfer sauce to a blender. Add a half cup of parmesan cheese and 1 tablespoon of sugar and puree untìl smooth. Taste and add more sugar ìf needed.
- Meanwhìle, brìng a pot of water to boìl. Add salt and spaghettì and cook untìl about 2 mìnutes before tender.
- Reserve 1 cup of pasta cookìng water before draìnìng.
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Get the Full Recìpe > > homemakershabitat.com
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