Roasted Garlic & Tomato Pasta Sauce Recipe
20.9 هزار بار بازدید -
6 سال پیش
-
Roasted garlic & tomato pasta
Roasted garlic & tomato pasta sauce is an easy recipe that you can put together in about 20 minutes. Join Eric from Simply Elegant Home Cooking as he demonstrates this delicious pasta dish! The stars of the dish are San Marzano Tomatoes (be sure to buy D.O.P. certified!) and roasted garlic. Eric previously demonstrated his recipe for roasted garlic which you can find at the following link:
Roasted Garlic Recipe
Ingredients:
-28 oz can San Marzano Tomatoes (preferably D.O.P. certified)
-2 bulbs roasted garlic
-1 small yellow onion
-1/3 cup Italian red wine
-1 TB tomato paste
-1 TB butter
-1 cup fresh basil
-2 TB extra virgin olive oil
-crushed red pepper flakes, salt & pepper to taste
-1 lb. thin spaghetti or other pasta
Directions:
-Roast 2 whole bulbs of garlic in extra virgin olive oil, salt & pepper.
-Remove roasted garlic cloves, and use a fork to mash them into a paste.
-Remove San Marzano tomatoes & their juices into a large bowl and crush with your hands.
-Finely dice the small yellow onion.
-Heat a 12 inch frying pan on medium heat, and sauté for about 3 minutes until softened but not browned.
-Add in the crushed tomatoes, roasted garlic, Italian red wine and salt, pepper & crushed red pepper flakes to taste. Increase heat to
medium high until boiling, cover with a splatter shield.
-Once the sauce is boiling, reduce the heat to medium low. The sauce will need to cook for 20 minutes. This is a good time to start heating water for pasta.
-Once salted pasta water is boiling, add pasta and cook according to packaging.
-After sauce has simmered for 20 minutes, turn off the heat and add the butter. Move the butter around with a spoon as it melts to help it emulsify.
-Once butter is fully incorporated, add in the chopped fresh basil.
-Serve & enjoy!
Roasted Garlic Recipe
Ingredients:
-28 oz can San Marzano Tomatoes (preferably D.O.P. certified)
-2 bulbs roasted garlic
-1 small yellow onion
-1/3 cup Italian red wine
-1 TB tomato paste
-1 TB butter
-1 cup fresh basil
-2 TB extra virgin olive oil
-crushed red pepper flakes, salt & pepper to taste
-1 lb. thin spaghetti or other pasta
Directions:
-Roast 2 whole bulbs of garlic in extra virgin olive oil, salt & pepper.
-Remove roasted garlic cloves, and use a fork to mash them into a paste.
-Remove San Marzano tomatoes & their juices into a large bowl and crush with your hands.
-Finely dice the small yellow onion.
-Heat a 12 inch frying pan on medium heat, and sauté for about 3 minutes until softened but not browned.
-Add in the crushed tomatoes, roasted garlic, Italian red wine and salt, pepper & crushed red pepper flakes to taste. Increase heat to
medium high until boiling, cover with a splatter shield.
-Once the sauce is boiling, reduce the heat to medium low. The sauce will need to cook for 20 minutes. This is a good time to start heating water for pasta.
-Once salted pasta water is boiling, add pasta and cook according to packaging.
-After sauce has simmered for 20 minutes, turn off the heat and add the butter. Move the butter around with a spoon as it melts to help it emulsify.
-Once butter is fully incorporated, add in the chopped fresh basil.
-Serve & enjoy!
6 سال پیش
در تاریخ 1397/01/05 منتشر شده
است.
20,909
بـار بازدید شده