PASTA AL POMODORO : SPAGHETTI WITH TOMATO SAUCE

Saturday, August 14, 2010

adapted from The New Mediterranean Diet Cookbook by Nancy Harmon Jenkins

I have a confession to make: I serve jarred marinara sauce often. It’s all natural; it’s even organic, so there is nothing unhealthy going on. It is merely an indulgence of mine. It makes my life easier – just unscrew, heat, and pour. I don’t feel guilty about this habit, but the truth is that while the children may love the jarred sauce, it really doesn’t taste wonderful. Homemade does.

There are many different types of tomato sauce. Pomodoro is simple and very much like marinara only pomodoro sauce is thicker because it simmers longer. This particular recipe begins with a soffritto. Soffritto is a mixture of lightly sauteed vegetables that will create a flavor base for the sauce. In France, this mixture is called “mirepox”; in Louisiana it is called “the Holy Trinity”. Here, the soffritto is sauteed onion, garlic, carrots, and parsley. When they are soft, tomatoes are added, and then everything simmers until the sauce is thick and bubbly. This is simple, yes? I served the pomodoro sauce over a whole wheat long noodle, but it goes well with any pasta shape.

Soffritto

This homemade pomodoro sauce is now a family favorite. Try it yourself. You will taste the difference. Homemade is always better. Pasta al pomodoro makes a perfect side dish to grilled or roasted fish, lamb, beef, or chicken. All it needs is a little freshly grated cheese.

1/4 cup extra virgin olive oil

1 small onion, chopped

1 garlic clove, chopped

1 medium carrot, peeled and chopped

1/4 cup Italian flat-leaf parsley, finely chopped

1 (28oz) can whole tomatoes with their juice, chopped (for best results, use San Marzano canned Italian tomatoes)

1/4 cup fresh basil leaves, chopped, or 1/2 tsp dried oregano, crumbled

1 1/2 lbs spaghetti or other long thin noodle

sea salt and freshly ground black pepper

1/2 cup parmigiano reggiano cheese, freshly grated

SAUTE VEGETABLES: In a heavy saucepan, heat olive oil over MEDIUM LOW heat. When the oil is hot, add onion, garlic, carrot, and parsley and saute until soft, about 12-15 minutes. Add tomatoes. Raise heat to MEDIUM HIGH and cook, stirring often, until all of the liquid has evaporated and the sauce is thick, about 20 minutes.
BOIL PASTA: Cook pasta in boiling salted water according to instructions on the package.
SERVE: Add basil to cooked sauce and stir. Add salt and pepper to taste. When pasta is done, pour 2-3 Tbsp of the cooking water into the serving bowl to warm it and then pour the drained pasta into the bowl. Top with half the cheese and pass the remaining cheese at the table.

Peace and love from my kitchen to yours,

Waverly