Making it all worthwhile

Tomato_sauce_medium

Since the Wolves are out West on a tough B2B, and since the games are starting to blend together, we'll pull a Britt and game wrap the both of them tomorrow.  In the meantime, here is something you can cook up before tonight's game. 

This is a simple recipe you can put together in 45 minutes and it will taste as good as any meal you can get at a fancy (i.e. expensive) Italian joint.  Think of it as our contribution to the new low cost of enjoying Wolves basketball. 

 

  • 1 lbs pasta (I prefer spaghetti for this recipe)
  • parmigiano reggiano (don't skimp on this; get the good stuff that you have to grate)
  • 1 28 oz can whole Italian tomatoes in juice
  • 1/2 stick butter, plus 1Tbs
  • 1 onion, cut in half
  • salt to taste
Boil 6 quarts of water in a large stock pot.  Never boil noodles in a sauce pan or a 4 quart pan; your noodles need room to breathe while cooking.  When your water comes to a rolling boil, pour 1-2 Tbs salt into the pot before you add the noodles.  Remember to continuously stir your noodles when they are in the pot.  The second you put your water in the pot, place your onion and 1/2 stick of butter in the center of a high-walled saute pan and turn on the heat to medium.  Immediately pour the tomatoes into a bowl and cut them up as much as possible with a pair of kitchen scissors.  Add them to the pan as soon as the butter starts to melt.  

Once the butter melts, add salt to taste and lower the heat to low.  While the sauce is cooking, take a wooden spoon and crush the tomatoes as much as you can.  Do not boil the sauce.  When your noodles are almost finished, grate 1/3 cup of cheese and set aside.  When your noodles have finished cooking, drain and immediately pour them into a large bowl with the cheese and the remaining butter.  Taste your sauce and adjust with salt for taste.  Remove the onion and pour into a serving bowl.  Serve with a vegetable, bread, and a nice table wine.  

 

 

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