Classic Pomodoro - ColumbusBlack.com Feature

If you caught the first episode of #FoodieliciousFridays on www.ColumbusBlack.com then you heard our discussion on viral trends in food. We talked about food appropriation and the need for honor and respect even when pushing boundaries. So we made this classic Pomodoro using the basic ingredients. Buon Appetito!

Serves: 4-6
Prep Time: 10 min. Cook Time: 25 min.

Ingredients

• Olive Oil
• 1 Can Whole Peeled Tomatoes (Preferably San Marzano
• 1 Tbsp. Crushed Red Pepper Flakes
• 6 Cloves Garlic
• 3 Basil Leaves
• 1 Lb. Pasta of your choice
• 8 oz. FRESH Grated Pecorino Romano Cheese

Put it Together

1. Bring a pot of water to boil and add enough salt that your water becomes cloudy.
2. Peel and slice 6 cloves garlic.  Try using a mandolin for paper thin slice that melt away in this dish!
3. In a warm pan, add approximately 4 Tbsp. Olive Oil.  When the oil is warm and begins to shimmer, reduce heat to low and add garlic.  Cook until garlic softens, about 2 minutes.
4. Add can of tomatoes and their juices.  Crush tomatoes by hand, or by breaking in pan.
5. Add Crushed Red Pepper
6. Place Basil leaves on top of sauce and cover.
7. Bring to a quick boil and immediately reduce heat to low. Simmer for 10 minutes.
8. Add pasta to pot of boiling water and cook to directions given.
9. Remove Basil leaves.
10. Add 3 to 4 ounces of grated cheese to sauce and stir until fully combined. Continue simmering.
11. When pasta is finished, add 1/4 pasta water to sauce and stir.
12. Add pasta and work until sauce fully coats the pasta. 

Serve immediately, topping with more cheese if desired.

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Sulli Says: This is such a versatile recipe.  It is wonderful just as it is, but can easily be made vegan, or support any protein you'd care to add.  As always, try it once, and then decide for yourself.  You'll also notice, we don't add salt.  Because pecorino is a salty cheese, quite frankly we don't need more salt.  The tomatoes and accompanying ingredients are the stars here.
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