The Best Pasta Sauce (rustic)
113 هزار بار بازدید -
14 سال پیش
-
Jack Scalfani's shares a recipe
Jack Scalfani's shares a recipe that he just learned. it's the best pasta dish he has ever made. Here is the recipe:
Ingredients
3 pounds fresh italian tomatoes or a 28 ounce can of Italian tomatoes.
1 sprig fresh basil
2 tablespoons extra virgin olive oil (EVOO)
3 garlic cloves, smashed
1 teaspoon sea salt for the sauce
6 quarts of water
2 tablespoons of sea salt for the pasta water
1 pound your favorite pasta
1 tablespoon of a good finishing EVOO to dress the finished pasta
8 fresh basil leaves finely cut
¼ cup grated Pecorino Romano
Cooking Directions
Put the water for the pasta and the 2 tablespoons of sea salt in a big pot over a high flame until it begins to boil.
Bring 3 cups of water to a boil in another large pot big enough to hold all the tomatoes. (You can use the boiling pasta pot for this step and then again to cook the pasta if you don't want to use 2 pots.)
Wash the tomatoes and take the stems off.
When the water in the second pot is boiling, put the tomatoes in the boiling water for 15-30 seconds, until the skin puckers or bursts.
Take the tomatoes out of the water and let them cool on a large plate. When they are cool enough to handle, peel off the skin.
Cut the tomatoes in half and then into about ½ strips. Remove any skin, stem from the inside, and seeds if you want. Coarsely chop the tomatoes. Make sure the tomatoes disintegrate into a sauce, with some pieces of tomato remaining.
Put the EVOO and garlic in a cold pan over a high flame. Saute the garlic in the oil to release its flavor. Don't let the garlic brown. With the oil sizzling, put in all the tomatoes and 1 teaspoon of salt. Add the basil sprigs and stir them into the sauce. They will wilt and release their flavor into the sauce. Cook over medium-high heat until the tomatoes have broken down and a chunky sauce has developed. Most of the tomato water should have evaporated. This should take about 15 minutes, max. Stir frequently. When the sugo is done cooking remove the basil and garlic.
When the pasta water comes to a boil put the pasta in the boiling salted water. Stir the pasta to make sure it doesn't stick. Cook until al dente, about 8-10 minutes.
Roll up the basil leaves and cut into a chiffonade, ¼ inch bands or strips.
Pull the pasta out of the water with a spider or big slotted spoon and put it in the sugo. Finish cooking the pasta in the sugo. It will absorb some of the tomato liquid. Shut off the flame, drizzle the equivalent of 1 tablespoon of the finishing EVOO over the pasta, scatter the basil and sprinkle the Percorino and mix well into the pasta
link for Jack's HOW TO MAKE MONEY ON YOUTUBE PLAYLIST How to make money on YouTube
Ingredients
3 pounds fresh italian tomatoes or a 28 ounce can of Italian tomatoes.
1 sprig fresh basil
2 tablespoons extra virgin olive oil (EVOO)
3 garlic cloves, smashed
1 teaspoon sea salt for the sauce
6 quarts of water
2 tablespoons of sea salt for the pasta water
1 pound your favorite pasta
1 tablespoon of a good finishing EVOO to dress the finished pasta
8 fresh basil leaves finely cut
¼ cup grated Pecorino Romano
Cooking Directions
Put the water for the pasta and the 2 tablespoons of sea salt in a big pot over a high flame until it begins to boil.
Bring 3 cups of water to a boil in another large pot big enough to hold all the tomatoes. (You can use the boiling pasta pot for this step and then again to cook the pasta if you don't want to use 2 pots.)
Wash the tomatoes and take the stems off.
When the water in the second pot is boiling, put the tomatoes in the boiling water for 15-30 seconds, until the skin puckers or bursts.
Take the tomatoes out of the water and let them cool on a large plate. When they are cool enough to handle, peel off the skin.
Cut the tomatoes in half and then into about ½ strips. Remove any skin, stem from the inside, and seeds if you want. Coarsely chop the tomatoes. Make sure the tomatoes disintegrate into a sauce, with some pieces of tomato remaining.
Put the EVOO and garlic in a cold pan over a high flame. Saute the garlic in the oil to release its flavor. Don't let the garlic brown. With the oil sizzling, put in all the tomatoes and 1 teaspoon of salt. Add the basil sprigs and stir them into the sauce. They will wilt and release their flavor into the sauce. Cook over medium-high heat until the tomatoes have broken down and a chunky sauce has developed. Most of the tomato water should have evaporated. This should take about 15 minutes, max. Stir frequently. When the sugo is done cooking remove the basil and garlic.
When the pasta water comes to a boil put the pasta in the boiling salted water. Stir the pasta to make sure it doesn't stick. Cook until al dente, about 8-10 minutes.
Roll up the basil leaves and cut into a chiffonade, ¼ inch bands or strips.
Pull the pasta out of the water with a spider or big slotted spoon and put it in the sugo. Finish cooking the pasta in the sugo. It will absorb some of the tomato liquid. Shut off the flame, drizzle the equivalent of 1 tablespoon of the finishing EVOO over the pasta, scatter the basil and sprinkle the Percorino and mix well into the pasta
link for Jack's HOW TO MAKE MONEY ON YOUTUBE PLAYLIST How to make money on YouTube
14 سال پیش
در تاریخ 1389/08/28 منتشر شده
است.
113,047
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