Trottole Pasta with Tomato Sauce
Fresh artesian trottle pasta topped with a classic tomato sauce is one of my favorite meals. The key here is the quality of ingredients that make a world of difference and something that you can’t skimp on. Number one a can of imported whole Italian tomatoes has such rich flavor & sweetness paired with the perfect amount of acidity is why I am always on hunt to find the best quality. Number two quality noodles the texture is what makes a huge different its thicker and chewier. Number three high-end Parmesan Reggiano adds that rich, salty & nutty flavor plus it lasts so long in your fridge it worth it to buy a more expensive block.
Equipment
- 6 Quart Pot
- 3 Quart Pan
- Sharp knife
- Strainer
- Large Bowl
Ingredients
- 12 oz trottole pasta (or whatever pasta noodle)
- 1 28 oz can imported Italian whole tomatoes
- 5 garlic cloves, chopped
- 4 tbsp fresh basil, chopped
- 1/2 cup parmesan reggiano, freshly grated
- 1 tsp red pepper flakes
- salt & pepper
Instructions
- Drain the tomatoes in a strainer with a bowl underneath to save the additional tomato juices. Poke holes with a fork in the tomatoes to remove excess juice.
- Roughly chop fresh garlic cloves. You don’t need to mince it as the sauce breaks the garlic down when cooking.
- Add 2 tablespoons olive oil to a medium sauce pan and sauté garlic over medium heat for 3 minutes. Next add the drained tomatoes to pan. Sauté the tomatoes chunks until they are almost caramelized.
- Add remaining tomatoes juice to sauce pan. Add 3 tablespoons butter, chopped fresh basil, red pepper flakes and salt and pepper. With the back of a spoon break down the whole tomatoes.
- Add large pinch of salt to the noodles when you add to them to the boiling water this flavors the noodles. Cook noodles to al dente. Add two tablespoons of the water from the noodles to the sauce.
- Top the noodles with the red sauce and freshly grated cheese and basil.
Notes
If you have an emulsion blender you can puree the sauce to make it smoother.