Mama DePandi's Bucatini Pomodoro
Wine Pairing: Sobon Estate 2010 Barbera
Yields: 1 Serving
INGREDIENTS FOR PASTA
1/2 cup bucatini pasta
1/2 cup tomato fondue pomodoro sauce
2 tablespoon garlic oil with two cloves garlic
2 tablespoon extra virgin olive oil
1 tablespoon chopped parsley
1 tablespoon torn basil
2 tablespoon fresh grated parmesan
INGREDIENTS FOR SAUCE
1 can canned tomatoes (12 oz can)
1 clove garlic
1/2 cup onion, small dice
1 tablespoon olive oil
2 stems basil
1/4 teaspoon salt
1 1/2 teaspoon sugar
INSTRUCTIONS FOR SAUCE
Place tomatoes into a strainer and drain the juice; set aside. Crush the tomatoes with your hands. Cut onions into small dice. Heat a skillet over medium heat. Then, add 1 tablespoon olive oil to warm and add onions. Cook onions until translucent. Add the confit garlic. Add crushed tomatoes. Add sugar and salt. Cook for 20 minutes. Add in tomato juice and bring to a boil. Cook for 20 minutes. Remove from heat and add basil.
INSTRUCTIONS FOR PASTA
Drop 1/2 cup of fresh bucatini into boiling water. Heat a pan over medium heat; add 2 tablespoons of garlic oil; 2 cloves of garlic and a pinch of red chili flakes. Add in tomato fondue pomodoro sauce and heat through. Add in pasta and toss to coat, adding pasta water if needed. Add 2 tablespoons of extra virgin olive oil, 1 tablespoon of chopped fresh parsley, 1 tablespoon torn basil and 1 tablespoon of parmesan cheese. Let sit to emulsify.
Serve in medium pasta bowl. Top with remaining 1 tablespoon fresh grated parmesan cheese and finish with few pieces of torn basil. Serve and enjoy!