- Prep time
- 5 minutes PT5M
- Cook time
- 15 minutes PT15M
- Serves 6 to 8
This dish is quick and easy, and works well with any dried pasta, as well as our gluten free dough.
- 1 can whole San Marzano tomatoes
- 2 ribs celery, small dice
- 1 carrot, peeled and small dice
- 1 shallot, small dice
- 1 clove garlic, minced
- 1 bay leaf
- 2 tablespoons extra virgin olive oil
- ¼ cup Parmesan or pecorino cheese for garnish
- Salt and pepper to taste
- ½ recipe Gluten Free Pasta Dough, rolled out and hand cut to ¼ inch noodles
Set a large pot to boil, salt liberally.
In a cold pan place garlic and oil, and turn to medium heat, stirring frequently. When the edges of the garlic appear to be brown, add the shallot, carrot and celery, a pinch of salt and pepper, and continue to sauté until the shallot turns translucent (this should take 2-3 minutes). Add the tomatoes, lightly breaking them up as you stir. Bring to a boil, and reduce to a simmer. Allow to reduce for 6 minutes and then drop your pasta into the boiling water.
Allow the tomato sauce to reduce while the pasta is cooking (this should take 15 minutes total). When the pasta is al dente, strain it well and add it to the tomato sauce, tossing for about 2 minutes to combine. Garnish with Parmesan or pecorino and serve.
Techniques used in this recipe:
reducereduce: to decrease the volume of a liquid by simmering or boiling; used to provide a thicker consistency and/or concentrated flavors. dicedice: to cut ingredients into small cubes (1/4 inch for small, 1/3 inch for medium, 3/4 inch for large).