I know, I know… it’s been a while. I’ve been sick – damn sinuses. I’ve been depressed – damn Hurricane Sandy. I’ve been extremely busy – damn job.
I can never seem to just sit down and write anymore.
My husband is needy. I have 3 of the neediest cats on the planet – with all their meowing, and following me around incessantly – you would think I had kids!
Well, tonight is my attempt to get back into the swing of things – a.k.a. BLOGGING.
I’m on yet another diet – or should I say… healthy eating regime… and all I can think about is food. Healthy and unhealthy. I lost 16 pounds so far and I started January 15th but I have a bit to go.
Yesterday, I was driving by the diner and had a sudden urge for French Fries and Gravy – known as “Disco Fries” sans fromage to some. It was hard to keep driving, but I did.
Then I thought about the meal I made Saturday night. It was so yummy! So good that my husband and I ate an entire pound of spaghetti. Yes, you heard that right. The whole pound!
That was a cheat if I do say.
So since that damn Pasta al Pomodoro taunted me with its goodness, I figured I would share the Bon Appétit recipe with all of you – hoping my weight loss group will read this, cook it and gain weight so I will win the challenge yet again! LOL!
PHOTOGRAPH BY Romulo Yanes
Pasta al Pomodoro – via Bon Appétit
- 1/4 cup extra-virgin olive oil
- 1 medium onion, minced
- 4 garlic cloves, minced
- 1 pinch crushed red pepper flakes
- 1 28 oz. can peeled tomatoes, puréed in a food processor
- Kosher salt
- 3 large fresh basil sprigs
- 12 oz. bucatini or spaghetti
- 2 Tbsp. cubed unsalted butter
- 1/4 cup finely grated Parmesan or Pecorino
Heat extra-virgin olive oil in a 12″ skillet over medium-low heat. Add minced onion and cook, stirring, until soft, about 12 minutes. Add garlic and cook, stirring, for 2-4 minutes. Add crushed red pepper flakes; cook for 1 minute more. Increase heat to medium, add puréed tomatoes and season lightly with kosher salt; cook, stirring occasionally, until sauce thickens slightly and the flavors meld, about 20 minutes. Remove pan from heat, stir in basil sprigs, and set aside.
Meanwhile, bring water to a boil in a 5-qt. pot. Season with salt; add spaghetti or bucatini and cook, stirring occasionally, until about 2 minutes before tender. Drain pasta, reserving 1/2 cup pasta cooking water.
Discard basil and heat skillet over high heat. Stir in reserved pasta water to loosen sauce; bring to a boil. Add pasta and cook, stirring, until sauce coats pasta and pasta is al dente, about 2 minutes. Remove pan from heat; add butter and cheese; toss until cheese melts. Transfer to warm bowls; serve with more cheese, if desired.
Nutritional InformationOne serving contains:
Calories (kcal) 560.4
%Calories from Fat 34.5
Fat (g) 21.5
Saturated Fat (g) 5.8
Cholesterol (mg) 15.0
Carbohydrates (g) 76.2
Dietary Fiber (g) 6.2
Total Sugars (g) 8.3
Net Carbs (g) 70.0
Protein (g) 14.1
Sodium (mg) 426.8
By the way, I made a pound of macaroni. Screw that 12 oz crap!
© 2013 J. H-M and CultureChoc2010