Saucy Tubes
May. 28th, 2018 07:35 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: 20-Clove Tomato Sauce with Pasta.
2/3 cup olive oil
1.5 heads garlic, 20 cloves (Ha! I used... more. Actually about 2 heads in proportion.)
2 28-oz cans whole peeled San Marzano tomatoes
1 Tbsp fennel seeds
1 tsp crushed red chile flakes
2 sprigs basil
salt
1 lb dried pasta (I used penne)
Note: first start a large pot of water boiling for pasta.
In a large, heavy saucepan, warm the olive oil over moderately low heat. Add the whole garlic cloves, and gently simmer until softened and just beginning to caramelize, about 10 minutes.
Meanwhile, drain the canned tomatoes in a colander. Transfer the tomatoes and any puree into a fud processor and pule two or three times until roughly chopped. Using a fork or back of a spoon, crush half the garlic cloves in the oil; leave the remaining cloves whole. Add the tomatoes, fennel, and chile flakes to the saucepan and simmer over moderate heat, stirring occasionally, until the sauce is slightly thickened - about 20 minutes. Add the basil, season with salt, and simmer for about 5 more minutes.
Meanwhile, in a large pot of boiling water, cook the past just until al dente. Drain, reserving some of the cooking liquid. Cook the pasta in about 2 cups of the sauce, basting the pasta; add a little cooking water if necessary. Refrigerate or freeze the remaining sauce for another use.
Serves four.
What worked: This was good. Not spectacular, but good. Easy despite the lack of warning about getting the water boiling.
What didn't: We were making a half batch, but the wife added the whole amount of fennel and chile. So we ended up adding the full pound of pasta both for leftovers and to tame the spice level. It was a bit short on sauce (although still tasty, and strong on the spice).
Will I make it again? Sure.
2/3 cup olive oil
1.5 heads garlic, 20 cloves (Ha! I used... more. Actually about 2 heads in proportion.)
2 28-oz cans whole peeled San Marzano tomatoes
1 Tbsp fennel seeds
1 tsp crushed red chile flakes
2 sprigs basil
salt
1 lb dried pasta (I used penne)
Note: first start a large pot of water boiling for pasta.
In a large, heavy saucepan, warm the olive oil over moderately low heat. Add the whole garlic cloves, and gently simmer until softened and just beginning to caramelize, about 10 minutes.
Meanwhile, drain the canned tomatoes in a colander. Transfer the tomatoes and any puree into a fud processor and pule two or three times until roughly chopped. Using a fork or back of a spoon, crush half the garlic cloves in the oil; leave the remaining cloves whole. Add the tomatoes, fennel, and chile flakes to the saucepan and simmer over moderate heat, stirring occasionally, until the sauce is slightly thickened - about 20 minutes. Add the basil, season with salt, and simmer for about 5 more minutes.
Meanwhile, in a large pot of boiling water, cook the past just until al dente. Drain, reserving some of the cooking liquid. Cook the pasta in about 2 cups of the sauce, basting the pasta; add a little cooking water if necessary. Refrigerate or freeze the remaining sauce for another use.
Serves four.
What worked: This was good. Not spectacular, but good. Easy despite the lack of warning about getting the water boiling.
What didn't: We were making a half batch, but the wife added the whole amount of fennel and chile. So we ended up adding the full pound of pasta both for leftovers and to tame the spice level. It was a bit short on sauce (although still tasty, and strong on the spice).
Will I make it again? Sure.
