This is one of the simplest and most useful recipes I know. You throw everything in a pot and out comes something wonderful. Essentially the starch leaches out of
the pasta and makes a rich, warm sauce for the noodles.
12 ounces pasta - we used fettuccine, but nearly any kind will do
15 ounces canned diced tomatoes with liquid
1 large sweet onion, julienned
4 cloves crushed garlic
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large basil leaves, chopped
4 1/2 cups broth
2 tablespoons olive oil
Parmesan
Place all ingredients except cheese in Dutch oven. Drizzle with
oil. Cover and bring to a boil. Reduce heat and simmer about 10 minutes,
stirring occasionally. Cook until almost all liquid has evaporated. Salt and
pepper to taste, stirring several times to distribute the liquid in the bottom
of the pot. Serve topped with Parmesan.
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