So, I told you, we were going to be making a simple Pomodoro Cotto sauce to dress our 100% Whole Wheat Petit Pasta Nests from The Pasta Shoppe. First. let me say, don't be afraid of whole wheat pasta. When done right, it is delicious. The Pasta Shoppe does it right! With their whole wheat petit pasta nests you get perfect hearty, not heavy, pasta with none of the guilt that comes with consuming a typical flour pasta. Think of all that dietary fiber scrubbing the cholesterol from your system. No. Don't think about that. Pour yourself a glass of red wine and whip up this easy and molto gusto dish.Pomodoro Cotto
Ingredients:
Salt (we like Sea Salt)
6 TBLSP Extra Virgin Olive Oil
4 large garlic cloves, thinly sliced
1 Box Pomi Chopped Tomatoes
(If you haven't tried Pomi tomatoes, you must. Pure tomato package in a waxed box, not a noxious can. DELICIOUS!!)
Freshly grated Parmigiano-Reggiano and fresh basil leaves for serving.
Bring 6 quarts of water to boil in a large pot. Add 3 tablespoons of salt.
Meanwhile, heat 3 tablespoons of olive oil in another large pot over medium heat until hot. Add the garlic and cook until lightly golden, 1 to 2 minutes. Add the tomatoes, reduce the heat to medium-low, and cook, stirring for 5 minutes. Season with salt and pepper to taste and remove from the heat.
Drop the pasta nests into the boiling water and cook until just al dente. Drain, reserving about 1/2 cup of the pasta water.
Add the pasta and about 1/4 of the reserved pasta water to the tomatoes and stir and toss over medium heat until the pasta is well coated (add a splash or two of the pasta water if necessary to loosen the sauce). Stir in the remaining 3 tablespoons of olive oil and serve immediately, garnish with grated Parmigiano and basil.
Ingredients:
Salt (we like Sea Salt)
6 TBLSP Extra Virgin Olive Oil
4 large garlic cloves, thinly sliced
1 Box Pomi Chopped Tomatoes
(If you haven't tried Pomi tomatoes, you must. Pure tomato package in a waxed box, not a noxious can. DELICIOUS!!)
Freshly grated Parmigiano-Reggiano and fresh basil leaves for serving.
Bring 6 quarts of water to boil in a large pot. Add 3 tablespoons of salt.
Meanwhile, heat 3 tablespoons of olive oil in another large pot over medium heat until hot. Add the garlic and cook until lightly golden, 1 to 2 minutes. Add the tomatoes, reduce the heat to medium-low, and cook, stirring for 5 minutes. Season with salt and pepper to taste and remove from the heat.
Drop the pasta nests into the boiling water and cook until just al dente. Drain, reserving about 1/2 cup of the pasta water.
Add the pasta and about 1/4 of the reserved pasta water to the tomatoes and stir and toss over medium heat until the pasta is well coated (add a splash or two of the pasta water if necessary to loosen the sauce). Stir in the remaining 3 tablespoons of olive oil and serve immediately, garnish with grated Parmigiano and basil.
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