Velvet Pasta, aka Pasta al Pomodoro
- 1/4 cup extra-virgin olive oil
- 1 medium onion, minced
- 4 garlic cloves, minced
- 1 pinch crushed red pepper flakes
- 1 28 oz. can peeled tomatoes, puréed in a food processor
- Kosher salt
- 3 large fresh basil sprigs
- 12 oz. bucatini or spaghetti
- 2 Tbsp. cubed unsalted butter
- 1/4 cup finely grated Parmesan or Pecorino
- This recipe is vegetarian
- Produce
- Basil, large fresh sprigs (3)
- Onion, medium (1)
- Tomatoes (1 28 oz. can)
- Cooking & Baking
- Garlic cloves (4)
- Kosher salt (1)
- Olive oil, extra-virgin (1/4 cup)
- Red pepper flakes (1 pinch)
- Pasta & Grains
- Bucatini or spaghetti (12 oz.)
- Dairy
- Butter, unsalted (2 Tbsp.)
- Parmesan or pecorino (1/4 cup)
Preparation
Read recipe preparation on framedcooks.com
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Recipe Stats
Published May 3, 2011 (1 year ago).
11 people saved this recipe.
