Pasta Pomodoro

The key to making a quick-cooking sauce from canned tomatoes that doesn’t taste too sharp or tinny is giving the drained tomatoes a good hard sear in olive oil. This caramelizes the flesh and helps it break down, lender a deeper, rounder flavor to the dish overall (and obviously, a bit of added cheese and butter doesn’t hurt either). The result is a silky, balanced, cling-to-the-noodle sauce.

For the full story click here!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s