yummy pasta recipe to try
From Alone in the Kitchen with an Eggplant, editor Jenni Ferrari-Adler, which I hope to find at the Oakland library...
SALSA ROSA FOR ONE
3 tablespoons olive oil
5 cloves garlic, sliced thin
1 small zucchini, sliced (optional)
3 roma tomatoes, chopped
1 (20-ounce) box Pomi diced tomatoes (see notes)
2 tablespoons unsalted butter
1/3 cup Parmigiano-Reggiano cheese, grated
1 (6-ounce) box panna (cooking cream; see notes)
5 ½ ounces dry pasta (spaghettini, cappellini or any long, thin noodle; see notes)
Salt and pepper to taste
Heat the olive oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, until it just turns brown. Add the zucchini if using and cook, stirring, until it has a yellowish sheen.
Add the fresh and boxed tomatoes. Lower the heat a bit and cook until all the tomatoes start breaking down and forming a sugo (sauce).
Add the butter, cheese and cream, but not all at once. Mix them in a little at a time, in at least 3 or 4 waves, so the sauce continues to cook and reduce. Once it's all in, set the heat to low and cover.
Boil water and cook the pasta al dente. It will finish cooking after it's out of the boiling water, so don't leave it in too long.
Strain the pasta and put it back into the pot with a nice pour of extra-virgin olive oil. Add salt and pepper; then pour the salsa rosa over the pasta. Mix, but not too roughly, just so it gets slithery with sauce. Makes 1 serving.
Notes: You can substitute canned whole tomatoes for the boxed ones; just be sure to include the fresh tomatoes. You can also substitute 8 ounces (half a pint) of heavy cream for the boxed panna (cooking cream). For the dry pasta, do not use fusilli, penne or farfalle.
SALSA ROSA FOR ONE
3 tablespoons olive oil
5 cloves garlic, sliced thin
1 small zucchini, sliced (optional)
3 roma tomatoes, chopped
1 (20-ounce) box Pomi diced tomatoes (see notes)
2 tablespoons unsalted butter
1/3 cup Parmigiano-Reggiano cheese, grated
1 (6-ounce) box panna (cooking cream; see notes)
5 ½ ounces dry pasta (spaghettini, cappellini or any long, thin noodle; see notes)
Salt and pepper to taste
Heat the olive oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, until it just turns brown. Add the zucchini if using and cook, stirring, until it has a yellowish sheen.
Add the fresh and boxed tomatoes. Lower the heat a bit and cook until all the tomatoes start breaking down and forming a sugo (sauce).
Add the butter, cheese and cream, but not all at once. Mix them in a little at a time, in at least 3 or 4 waves, so the sauce continues to cook and reduce. Once it's all in, set the heat to low and cover.
Boil water and cook the pasta al dente. It will finish cooking after it's out of the boiling water, so don't leave it in too long.
Strain the pasta and put it back into the pot with a nice pour of extra-virgin olive oil. Add salt and pepper; then pour the salsa rosa over the pasta. Mix, but not too roughly, just so it gets slithery with sauce. Makes 1 serving.
Notes: You can substitute canned whole tomatoes for the boxed ones; just be sure to include the fresh tomatoes. You can also substitute 8 ounces (half a pint) of heavy cream for the boxed panna (cooking cream). For the dry pasta, do not use fusilli, penne or farfalle.