Pasta Al Pomodoro

When this magazine shows up in the mailbox, it's a good day.   { It doesn't hurt that it's typically the same day Southern Living and Conde Nast Traveler arrive, too. }

Usually I peruse and dream about dinner parties I'll throw one day, dishes I'll make when I have more refined skills. I say more refined because something goes wrong in the kitchen at least once a week.  Truth.

But the May issue claims to have "the simplest, silkiest sauce you'll ever make."  Simple?  That I can do.  Silky?  Yes, please.

It doesn't hurt that it's the cover photo, either.  I had Lady & The Tramp visions of sharing a bowl with Spencer.  "This is the night, it's a beautiful night, and they call it bella notte..."

So, I announced that we would have it for dinner.  On a weeknight. Before reading the recipe in its entirety. { I like to learn lessons the hard way, it seems.  Take it from me.  Always read the whole thing before you start. }

Because I love you, I'll spare you stress that ensued.  There are three places in this recipe that call for long-ish periods of letting it cook before the next step.  Like an additional 30 minutes worth.  Needless to say, dinner was late that night.  And we get grumpy when we're hungry in this house.

If you plan for the time, though, it isn't difficult.  Ingredients are likely already in your pantry.  And there's a lot of "add this, stir, and let sit" going on.  So you can tend to it, do something else, and come back in ten minutes.  Not a high maintenance meal, but an impressive one.

If you're anything like me, you'll make it again.  And again.  And again!

Pasta Al Pomodoro

Adapted from Bon Appetit, May 2011

Serves 4

Ingredients

• 1/4 cup extra virgin olive oil
• 1 medium onion, minced
• 4 garlic cloves, minced
• 1/3 teaspoon red pepper flakes
• 1 28-ounce can crushed tomatoes { San Marzano, if you can find them }
• Salt to taste
• 3 large, fresh basil springs
• 12 ounces pasta { spaghetti is recommended, but I used bow ties because I had them }
• 2 tablespoons unsalted butter, cubed
• 1/4 freshly grated Parmesan or Pecorino Romano cheese

Equipment

• 12" or larger skillet { for making sauce }
• 5-quart pot { for boiling pasta }

Instructions

• Start by heating olive oil over medium-low heat.
• Add onion and cook until soft, about 12 minutes.

• Add garlic, stir, and cook for another 4 minutes.
• Toss in red pepper flakes and saute for another minute.

• Turn your burner up to medium and add the entire can of crushed tomatoes.
• Season with salt and let cook for another 20 minutes, stirring occasionally.

• Remove pan from heat, stir in basil sprigs, and set aside.  Keep the basil sprigs whole, though, because we'll fish them out shortly.

• Meanwhile, boil 3 quarts water.  Season the water with salt { this is important! } and cook pasta to package directions minus two minutes.  So if the box says 10 minutes, cook for 8.
• Before draining pasta, use a measuring cup to ladle out 1/2 cup of pasta water.  Now drain the rest.
• Discard basil from sauce and return pan to heat.  Add reserved pasta water to loosen the sauce.  This will also help the sauce cling to your pasta!

• Bring sauce to a boil.
• Add cooked pasta to skillet, stir often, and cook until well-coated and al dente.  Given that you stopped two minutes short of the pasta being done when initially boiled, it ought to be about two minutes here.

• Remove pan from heat and add butter.  { Everything's better with butter. }

• Top with Parmesan cheese and toss until melted.

• Plate each serving, top with additional cheese and garnish with basil.

Now, revel in the compliments.  And how prepared you were because you read the whole thing first. : )