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perfect pomodoro sauce with capellini recipe

Written on Wednesday, August 10, 2016 | 6:51:00 PM

Serves : 6 - 8

Ingredients : 
- ¼ cup (59 ml) extra virgin olive oil
- 4–5 cloves garlic, thinly sliced or minced
- Salt and freshly ground black pepper
- 5 cups (900 g) tomatoes, chopped
- 1 tsp sugar
- ½ cup (5 g) fresh basil, roughly chopped
- 1 tbsp (15 g) butter
- 1 lb (450 g) capellini (angel hair pasta)

Preparation Method :
1) Heat the olive oil in a medium saucepan over medium heat. Add the garlic and a generous pinch of salt and pepper, stirring for 30 seconds–1 minute until fragrant but not burned. If you burn the garlic, remove it or else it will ruin the sauce. Add the chopped tomatoes and sugar and cook for 10–15 minutes until reduced and thick.

2) In the meantime, prepare your pasta. Bring a large pot of salted water to a boil. Add the pasta and cook until just undercooked, about 1 minute before the cooking time recommended in package directions. Drain, reserving ½ cup (118 ml) of pasta water.

3) Check on your sauce. If you like it chunky then leave it as is. I prefer a smoother sauce, so I pulse the sauce a few times using an immersion blender to make it thinner. Alternatively, you can puree a cup of sauce in a blender and add back to the tomatoes.

4) Add the basil and butter to the sauce. Toss in the pasta and let cook for 1–2 more minutes so the pasta finishes cooking in the sauce. If the pasta becomes too thick, add 1–2 tablespoons (15–30 ml) at a time of the reserved pasta water to thin.

VEGAN VERSION : Replace butter with non-dairy butter, same amount.


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