Spicy Pomodoro
Serving size: 3
Time: 20 min
Ingredients:
2 tbsp olive oil, 2-3 minced garlic clove (or roasted garlic), 2 cups san marzano peeled tomato (blended or crushed), 1/4 cup extra liquid from the can, 1/4 cup pasta water, chiffonade basil + the long stem, parmigiano reggiano to taste. Red pepper flakes (2 tsp) & 1 tsp salt or to taste.
In a pan medium heat, add olive oil.
Once heated, add in minced (or roasted) garlic + basil/stem.
Open san marzano can and add to a bowl.
With your hands, crush the tomatoes. (or use hand blender so there are no tomato chunks)
Add 2 cups to the pan.
Add 2 tsp red crushed peppers.
Salt to taste - start with 1 tsp.
Add in tomato can liquid, pasta water, & parmigiano.
Can add in sauteed vegetables at this point.(onions, bell pepper, broccolini, zucchini)
Cover & simmer for 10 min.
saute mushrooms - wash & add to med-high heat. Add lemon juice, cook off liquid, add olive oil
olive oil, basil, garlic, tomatoes, tomatoes liquid, salt
saute vegetables in olive oil - onions, broccolini, zucchini, carrots, bell pepper
pasta water & noodles
add veggies now or in the sauce
parmigiano reggiano
high heat to create a thick sauce and cook off extra liquid
Plate & top with fresh basil (chiffonade) & freshly grated parmigiano reggiano.