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Pasta con Pomarola

Source of Recipe


Northwest Life






List of Ingredients



• 3 Tbsp extra-virgin olive oil
  
• 1/4 cup finely chopped onion
  
• 2 medium cloves garlic, peeled and chopped
  
• 1/2 cup dry red wine
  
• 1 (28-oz.) can peeled and diced tomatoes, undrained
  
• 1/2 tsp salt
  
• 1/2 tsp sugar
  
• 1/4 to 1/2 tsp cayenne pepper
  
• 10 basil leaves, torn into large pieces
  
• 3 cups dried penne pasta
  
• 1/2 cup grated Parmesan cheese
  






Instructions



1. Heat the olive oil in a 3-1/2-quart saucepan over medium-low heat. Add the onion and saute 5 minutes. Stir in the garlic and saute 1 minute. Add the wine and cook a few minutes, until somewhat reduced. Stir in the undrained tomatoes, salt, sugar and cayenne. Simmer 10 minutes. Stir in the torn basil leaves. The sauce can be pureed for a smooth texture, or left chunky. Keep warm.
   
   
2. Bring a large pan of water to a boil. Stir in the pasta and cook according to package directions. Reserve about 1/2 cup of the pasta cooking water; then drain pasta. Pour back into the hot pan.
   
   
3. Toss the pasta with the sauce and Parmesan. Add a little of the cooking water if needed, and serve.
   
   Makes 4 servings.
   
   






Final Comments


Originally from "Soffritto: Tradition and Innovation in Tuscan Cooking," by Benedetta Vitali.