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This is my go-to pomodoro recipe! It gets so much flavor from simmering away with basil, garlic, a carrot and a Parmigiano rind. The rind is the secret here - it takes the sauce to the next level! I always save my rinds from Parmigiano and stick them in the... giadzy.com

Basic Parmesan Pomodoro

Serves 6

As seen on: Giada in Italy, Episode 8. Favorites From Italy.

Heat a medium nonreactive saucepan over medium high heat. Add the olive oil and the garlic and reduce the heat to medium. Cook the garlic for 5 minutes, stirring often and mashing gently with a wooden spoon, until golden brown and beginning to soften. Add the cherry tomatoes and their juices, the basil, carrot and the parmesan rinds. Stir with a wooden spoon to combine. Bring to a simmer and adjust the heat to maintain a simmer. Cook for 35 minutes stirring occasionally to prevent sticking. Season the sauce with the salt. Remove from the heat and cool slightly.

Remove the rinds, carrot and the basil. At this point you can use an immersion blender to puree slightly or leave it as a chunky sauce.

Bring a large pot of salted water to a boil. Cook the penne 2 minutes less than the package directions. Meanwhile, rewarm the sauce in a large, straight-sided skillet over medium heat. Using a 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 parmesan. Toss the pasta, cheese and sauce together. Add the butter, remaining 2 tablespoons olive oil and 1/2 cup of pasta water and continue to cook until the sauce is creamy and the pasta is al dente.

Serve topped with more cheese if desired.

Basic Parmesan Pomodoro

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Recipe by Giada De Laurentiis Read More

Giada is a chef, mother, author and restauranteur. She is known as the Emmy-award winning television personality of Food Network’s Everyday Italian, Giada at Home, Giada In Italy, as a judge on Food Network Star, NBC Today Show correspondent, for her eight New York Times best-selling cookbooks and her debut restaurant, GIADA, in Las Vegas. Though most days, you can find her in Los Angeles with her daughter, Jade and kitten, Bella, whipping up something delicious in the kitchen involving parmiggiano reggiano or her weakness, dark chocolate!

This is my go-to pomodoro recipe! It gets so much flavor from simmering away with basil, garlic, a carrot and a Parmigiano rind. The rind is the secret here – it takes the sauce to the next level! I always save my rinds from Parmigiano and stick them in the freezer for when I make this recipe.

The other secret to why this recipe is so delicious is the tomatoes. I love a sweet, vibrant tomato sauce, and canned cherry tomatoes – aka, Pomodorini – are the best for that. They’re much sweeter than other varieties of canned tomatoes! That said, you can make this sauce with San Marzano tomatoes as well – the resulting sauce may not be quite as sweet, but it will be just as tasty.

Parmesan Pomodoro

Parmesan Pomodoro

Basic Parmesan Pomodoro

Serves:
6 people
Cooking Level: Beginner
Prep Time
15 minutes
Cook Time
50 minutes
Inactive Time
Total Time
1 hour 5 minutes

INGREDIENTS:

  • 1/3 cup extra virgin olive oil, plus 2 tablespoons for finishing
  • 5 cloves garlic peeled and smashed
  • 3 14 ounce cans peeled cherry tomatoes,
  • 3 large full stems basil
  • 1 carrot peeled and cut in half
  • 1/2 pound parmigiano reggiano cheese rinds, cut into 3 inch pieces
  • 1 teaspoon kosher salt
  • 1 pound pasta
  • 3 to 4 tablespoons butter
  • 1/2 cup grated parmigiano reggiano cheese

INSTRUCTIONS:

  • As seen on: Giada in Italy, Episode 8. Favorites From Italy.
  • Heat a medium nonreactive saucepan over medium high heat. Add the olive oil and the garlic and reduce the heat to medium. Cook the garlic for 5 minutes, stirring often and mashing gently with a wooden spoon, until golden brown and beginning to soften. Add the cherry tomatoes and their juices, the basil, carrot and the parmesan rinds. Stir with a wooden spoon to combine. Bring to a simmer and adjust the heat to maintain a simmer. Cook for 35 minutes stirring occasionally to prevent sticking. Season the sauce with the salt. Remove from the heat and cool slightly.
  • Remove the rinds, carrot and the basil. At this point you can use an immersion blender to puree slightly or leave it as a chunky sauce.
  • Bring a large pot of salted water to a boil. Cook the pasta 2 minutes less than the package directions. Meanwhile, rewarm the sauce in a large, straight-sided skillet over medium heat. Using a 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 parmesan. Toss the pasta, cheese and sauce together. Add the butter, remaining 2 tablespoons olive oil and 1/2 cup of pasta water and continue to cook until the sauce is creamy and the pasta is al dente.
  • Serve topped with more cheese if desired.

NUTRITION:

Calories: 496kcal | Carbohydrates: 62g | Protein: 14g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 22mg | Sodium: 578mg | Potassium: 230mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1945IU | Vitamin C: 1mg | Calcium: 118mg | Iron: 1mg
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Basic Parmesan Pomodoro

This is my go-to pomodoro recipe! It gets so much flavor from simmering away with basil, garlic, a carrot and a Parmigiano rind. The rind is the secret here – it takes the sauce to the next level! I always save my rinds from Parmigiano and stick them in the freezer for when I make this recipe.

The other secret to why this recipe is so delicious is the tomatoes. I love a sweet, vibrant tomato sauce, and canned cherry tomatoes – aka, Pomodorini – are the best for that. They’re much sweeter than other varieties of canned tomatoes! That said, you can make this sauce with San Marzano tomatoes as well – the resulting sauce may not be quite as sweet, but it will be just as tasty.

Parmesan Pomodoro

Parmesan Pomodoro

Basic Parmesan Pomodoro

Serves:
6 people
Cooking Level: Beginner
Prep Time
15 minutes
Cook Time
50 minutes
Inactive Time
Total Time
1 hour 5 minutes

INGREDIENTS:

  • 1/3 cup extra virgin olive oil, plus 2 tablespoons for finishing
  • 5 cloves garlic peeled and smashed
  • 3 14 ounce cans peeled cherry tomatoes,
  • 3 large full stems basil
  • 1 carrot peeled and cut in half
  • 1/2 pound parmigiano reggiano cheese rinds, cut into 3 inch pieces
  • 1 teaspoon kosher salt
  • 1 pound pasta
  • 3 to 4 tablespoons butter
  • 1/2 cup grated parmigiano reggiano cheese

INSTRUCTIONS:

  • As seen on: Giada in Italy, Episode 8. Favorites From Italy.
  • Heat a medium nonreactive saucepan over medium high heat. Add the olive oil and the garlic and reduce the heat to medium. Cook the garlic for 5 minutes, stirring often and mashing gently with a wooden spoon, until golden brown and beginning to soften. Add the cherry tomatoes and their juices, the basil, carrot and the parmesan rinds. Stir with a wooden spoon to combine. Bring to a simmer and adjust the heat to maintain a simmer. Cook for 35 minutes stirring occasionally to prevent sticking. Season the sauce with the salt. Remove from the heat and cool slightly.
  • Remove the rinds, carrot and the basil. At this point you can use an immersion blender to puree slightly or leave it as a chunky sauce.
  • Bring a large pot of salted water to a boil. Cook the pasta 2 minutes less than the package directions. Meanwhile, rewarm the sauce in a large, straight-sided skillet over medium heat. Using a 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 parmesan. Toss the pasta, cheese and sauce together. Add the butter, remaining 2 tablespoons olive oil and 1/2 cup of pasta water and continue to cook until the sauce is creamy and the pasta is al dente.
  • Serve topped with more cheese if desired.

NUTRITION:

Calories: 496kcal | Carbohydrates: 62g | Protein: 14g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 22mg | Sodium: 578mg | Potassium: 230mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1945IU | Vitamin C: 1mg | Calcium: 118mg | Iron: 1mg
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Nut Free
Vegetarian

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