Ingredients: pasta, 1 can crushed tomatoes, 2–3 cups chicken stock, half a yellow onion (diced), 2 garlic cloves, finely grated Reggiano, high-quality extra virgin olive oil, salt and pepper, dried and fresh basil.
Heat some olive oil in a deep pan and sauté the onion, garlic, and a pinch of dried basil for about 5 minutes until soft. Mash or blend the tomatoes, add to the pan with a generous drizzle of olive oil, some fresh chopped basil, and a dash of salt and pepper. Let it simmer gently with the lid cracked for 15–20 minutes, stirring occasionally, until the sauce comes together. Remove the garlic cloves.
Add the pasta and 1 cup of chicken stock, cooking gently and stirring often. Add more stock in small increments as the pasta absorbs it, you want pasta tender but not mushy, usually 15–20 minutes.
Finish by stirring in some grated Reggiano, then top with extra Reggiano, fresh basil, and a little drizzle of olive oil.
by Potential_Can_7824
8 Comments
Wow, looks great
What is the name of that pasta? It looks like ditalini but bigger
It looks more like soup. Seems alright though.
I’ll have a bowl.
If you like cooking pasta directly in the sauce, you might want to try and find a shape called Rosamaria, or rosa marina, or rosmarino (it depends), it’s small, flat and elongated, and almost looks a bit like rice. It’s traditional (at least here in Napoli) to eat it with tomato sauce and to cook it directly in it. Absolutely fantastic and homely, not that there’s anything wrong with tubetti, just thought you could be a fan of that other shape if you can find it.
Pasta al pomodoro is the only dish as comforting as ramen on a cold day
Oh boy, I should not come to this page when I am in my fasting phase of the day. My mouth has not stopped watering since I saw your absolutely delicious looking dish.
Looks amazing. I would remove the garlic after the initial sauté and blend with the tomatoes.