Strozzapreti Pomodoro Recipe
A simple pasta dish made with strozzapreti and pomodoro sauce.
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Cooking tools:
- Blender
- Food processor
- Spider strainer
- Fine-mesh sieve
- Grater
- Saute pan
- Saucepan
- Pot
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Serving platter
- Plate
- Airtight container
- Refrigerator
- Mixing bowl
- Spoon
Ingredients
- 2 cans (each 28 oz./875 g) whole peeled San Marzano tomatoes with juices
- 12 Tbs. (1 1/2 sticks) (6 oz./185 g) unsalted butter, cut into 6 pieces
- 1 yellow onion, peeled and halved lengthwise with the stem intact
- 3 garlic cloves, peeled and smashed
- 1 Parmesan rind, about 3 inches (7.5 cm) long
- Kosher salt
- freshly ground pepper
- 1/2 cup (2 oz./60 g) packed grated Parmesan cheese
- 1/4 cup (1 1/4 oz./35 g) toasted pine nuts, walnuts or almonds
- 3 cups (3 oz./90 g) fresh basil leaves
- 1 cup (8 fl. oz./240 ml) extra-virgin olive oil
- <br> Kosher salt
- 1 lb. (500 g) strozzapreti
- 3/4 cup (3 oz./90 g) grated Parmesan cheese
- Grated pecorino sardo cheese for serving
- Fresh basil leaves for garnish
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