Tag Archives: italian
I made this tomato sauce about a month ago with no intention of posting it to my blog (hence the sparse and unartistic photo display). It is quite honestly one of the easiest things I’ve ever made, so I was hesitant to share, however I decided I couldn’t keep this 4-ingredient recipe a secret any longer.
What I realized after a quick Google search, however, is that this recipe isn’t so secret — it’s actually pretty famous. This recipe is one of many by Marcella Hazan, an Italian cooking legend. Upon her death, this recipe exploded onto the internet food scene, and even made its way into the New York Times (where I found the recipe). It is so simple and delicious, that I can’t even think of making another tomato sauce. Because the sauce is a little rich (there’s quite a lot of butter…) I served mine over Spaghetti Squash (which was great!) although I’m sure it’s pretty hard to beat real pasta.
Marcella Hazan’s Tomato Sauce – The New York Times
- 2 cups tomatoes, with their juices (for example, a 28-ounce can of San Marzano whole peeled tomatoes)
- 5 tablespoons butter
- 1 onion, peeled and cut in half
- 1. Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.
- 2. Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.
- 3. Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.
I’ve finally smoothed out all of the kinks, and have gotten in the groove of cooking. I’m really enjoying myself, and I can’t wait for you to see all of the delicious meals I have cooked! This meal was so summer-y, and perfect for the warm weather we have been experiencing.
Arugula, Fennel, and Apricot Salad – Bon Appetit
- 2 tablespoons white balsamic vinegar
- 2 tablespoons minced shallot
- 3 tablespoons extra-virgin olive oil
- 1 5-ounce container arugula leaves
- 1 large fennel bulb, very thinly sliced, plus 1 tablespoon chopped fronds
- 6 large apricots, pitted, sliced
- 1/4 cup unsalted natural pistachios
Whisk vinegar and shallot in medium bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper.
Place arugula, sliced fennel, and apricots in large bowl. Whisk chopped fennel fronds into dressing. Drizzle dressing over salad and toss to coat evenly. Season to taste with salt and pepper. Transfer salad to large serving bowl. Sprinkle pistachios over and serve.
Cheese and Pepper Pasta (Cacio e Pepe) – Saveur
Kosher salt, to taste
1 lb. pasta, preferably tonnarelli or spaghetti (I used fettuccine)
4 tbsp. extra-virgin olive oil
2 tsp. freshly cracked black pepper, plus more
1 cup finely grated Pecorino Romano
3⁄4 cup finely grated Cacio de Roma
Bring a 6-qt. pot of salted water to a boil. Add pasta; cook until al dente, 8–10 minutes (DO NOT OVERCOOK!); reserve 1 cup pasta water and drain pasta. Meanwhile, heat oil in a 12″ skillet over medium heat until shimmering. Add pepper; cook until fragrant, 1–2 minutes. Ladle 3⁄4 cup pasta water into skillet; bring to a boil. Using tongs, transfer pasta to skillet; spread it evenly. Sprinkle 3⁄4 cup each Pecorino Romano and Cacio de Roma over pasta; toss vigorously to combine until sauce is creamy and clings to the pasta without clumping, about 2 minutes, adding some pasta water if necessary. Transfer to 4 plates and sprinkle with remaining Pecorino and more pepper.