Pasta Pomodoro
This pasta is literally one of the best dishes I have made. This was the first time I had actually made it and I kind of just threw it together and it turned out being what the Italians call pasta pomodoro. It is light and airy yet creamy, filling and fresh. I highly recommend this for a spring or summer night on your back patio with a large glass of Pinot Noir.
Ingredients:
3 Heirloom Tomatoes (diced and hand crushed)
4 cloves fresh garlic (minced)
5 Tablespoons Olive Oil
5 Butter
2 Tablespoons crush red pepper
Half of a yellow onion, finely chopped
Sugar (a dash)
Salt and Pepper to taste
Parmesan Cheese
Fresh Basil (5-8 leaves roughly chopped)
Angel Hair Pasta
Directions:
Fill a pot with water and 2 tablespoons of olive oil, bring to a boil, this will be for the Angel Hair Pasta. While that is working on boiling, in a separate deep skillet you will be preparing the tomato sauce. Melt the 4-tbsp. butter and 2 tbsp. olive oil in the skillet over medium heat, add onion, garlic and crush red pepper. Sauté until the garlic is a golden brown and onion is translucent. Bring the heat down to low- medium and add the hand crushed tomatoes. Push the tomatoes around and make sure the garlic and onion are incorporated really well. Add a dash of sugar and salt and pepper to taste. Let this simmer for about 20 min. Add Pasta to boiling water and boil about 10 min and drain. Add 1 tbsp. butter and 1 tbsp. olive oil and mix around with tongs, lathering the pasta in buttery goodness. Add the fresh basil to the sauce and stir. Simmer 5 more min. Add in your cooked pasta and toss together, covering the pasta with the sauce. Salt and Pepper to taste. Serve with lots of parmesan cheese and a fresh salad.