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Golden Pomodoro Sauce
Category
Main Course
Prep Time
10 minutes
Cook Time
25 minutes
Ingredients
-
⅓ cup extra virgin olive oil, such as garlic-infused*
-
2 cans yellow datterini tomatoes
3 large stems basil
1 teaspoon kosher salt, plus more, for the pasta water
1 3-inch Parmigiano Reggiano cheese rind
-
1 pound pasta, such as bucatini lunghi
¼ cup (½ stick) unsalted butter
1/2 cup freshly grated Parmigiano Reggiano cheese, plus more for topping
Chef’s note: If using normal olive oil instead of garlic-infused olive oil, add 3 peeled and smashed cloves of garlic to the mixture when you add the tomatoes.
Instructions
Heat a large nonreactive saucepan over medium heat. Add the garlic-infused olive oil and add the yellow tomatoes and their juices to the saucepan. Add the basil and Parmigiano rind, then stir with a wooden spoon to combine. Bring to a simmer and adjust the heat to maintain a simmer.
- Cook for 20 minutes, stirring occasionally to prevent sticking. Use a wooden spoon to lightly crush the yellow tomatoes against the sides of the pot to break them down slightly. Season the sauce with the teaspoon of kosher salt to taste, and remove the basil stems and Parmigiano rind and discard.
- Meanwhile, bring a large pot of salted water to a boil. Break the pasta in half if desired, and ook the pasta 2 minutes less than the package directions. Using a pasta spider, strain the pasta from the water and add directly into the pan with sauce. Before stirring, sprinkle the pasta with the 1/2 cup of grated Parmigiano Reggiano. Toss the pasta, cheese and sauce together. Add the butter and 1/2 cup of pasta water, if needed, and continue to cook until the sauce is creamy and the pasta is al dente.
- Serve topped with extra basil and extra Parmigiano Reggiano.
Nutrition
Nutrition
- per serving
- Calories
- 684
Amount/Serving
% Daily Value
- Carbs
- 88 grams
- Protein
- 20 grams
- Fat
- 27 grams
- Saturated Fat
- 10 grams
- Trans Fat
- 1 grams
- Cholesterol
- 34 milligrams
- Sodium
- 725 milligrams
- Fiber
- 4 grams
- Sugar
- 3 grams
- Unsaturated Fat
- 16 grams
1 comment
Perfection on a plate! I followed this easy recipe exactly, with two exceptions: 1.) I used fresh organically-grown small orange, purple and red heirloom tomatoes from my garden, cored and coarsely chopped, retaining their juices and 2.) I increased the initial saute time by about three minutes because I was using fresh instead of heat-processed jarred tomatoes. My dinner guest raved about this dish. It definitely goes onto my rotation for easy, delicious pasta entrees.