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A favorite of the
locals at Bob's Bistro in downtown Bodfish.
Ingredients:
1- 25 oz. can quality imported Italian plum tomato
4 med sized freshly peeled garlic cloves (brushed
just before use)
2 tsp. of quality extra virgin olive oil
3 level tsp. kosher salt (no substitutions)
1/8 tsp. fresh ground black pepper (grind just
before use)
4 med sized fresh basil leaves (roll them together
and thinly slice the tube of basil)
2 tsp. fresh grated parmigiano
1/2 lb. of barella penne
1/2 gal boiling water with 2 tbs. kosher salt.
Preparation:
Heat oil and garlic slowly together until lightly
golden.
Add can of tomatoes --bring to a boil then simmer
for 2 minutes.
Puree with hand blender or a whisk.
Add half the salt and pepper and cook 2 more
minutes.
Let rest while you cook the pasta.
Easy so Far! Freeze half of the sauce for another
time.
Add penne to boiling water and don't forget the
salt.
(that's like forgetting the tomato sauce for your
pasta).
Make sure you stir the pasta right away so it does
not stick and
always use a wooden spoon for both pasta and sauce
for two reasons:
(1) you will tasted the metal in the food and
(2) when the tomato on the wooden spoon washed off
in the pasta water,
it adds to the taste of the pasta.
Now check the pasta, you take one out of the water
and cut it in half
and you should see just a little white ring in the
center of the pasta.
Then strain water leaving a little water in the
tubes of pasta.
Add the sauce. Cook the pasta in the sauce.
(very important to achieve true Italian taste)
Add the rest of the salt and pepper, basil, and the
parmigiano mix and serve.
For added spice, add one fresh hot pepper to the
dish.
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