By Addison Schwing – Editorial and News Editor

Pasta is a versatile food that can be prepared a million different ways. One of the most recognizable pasta dishes, Pasta al Pomodoro is a simple tomato-based sauce, recognizable by nearly everyone. The key to a good Pomodoro sauce lies in the ingredients. Canned DOP San Marzano tomatoes are the best choice for your tomatoes, for the soil they are grown in has the perfect conditions to produce a tomato with a sweet flavor and a low degree of acidity. The simple additions of fresh herbs and parmesan rind contribute to developing layers of flavor that work in harmony. Adding tomato paste delivers a shot of deep tomato flavor, and a small pinch of sugar helps round out your sauce and combat any acidity from the canned tomatoes. Tossing the pasta in the sauce with reserved pasta water and finishing with butter, olive oil, and cheese allows you to recreate restaurant quality pasta in your home kitchen. If you have some spare time, this sauce will make you never want to eat jarred sauce ever again.

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Ingredients

1 28 oz can crushed DOP San Marzano tomatoes

1 medium yellow onion, finely chopped

3 cloves of garlic, crushed

2 sprigs fresh basil

1 teaspoon dried oregano

1 hunk parmesan rind

1 tablespoon tomato paste

1 tablespoon butter

1 pinch sugar

Olive oil

2 oz parmesan cheese

Pasta of your choice, 2 oz per serving

Kosher salt

Freshly ground black pepper

Directions:

1. Set a pot of water on to boil. Add a few hefty pinches of kosher salt to the water. When the water is boiling, add your pasta and cook slightly less than as instructed by package. Reserve ½ cup pasta water
2. Add a tablespoon of olive oil to a high-walled sautee pan. Add the chopped onion, and sautee until translucent, about 5 minutes. Crush the garlic in a garlic press directly into the onions and sautee until fragrant. Add tomato paste, sautee until darkened
3. Add the crushed can of tomatoes, then fill the can halfway with water and add to the pasta. Add the basil, sugar, and parmesan rind, and bring to a gentle simmer. Cover and allow to simmer on the stovetop for 45 minutes, stirring occasionally to ensure the sauce doesn’t scorch. After 45 minutes, remove the basil and parmesan rind, and season with kosher salt and freshly cracked black pepper to taste.
4. Add pasta to the sauce, and pasta water. Turn heat on high and cook for about a minute, tossing the pasta and allowing the water to become incorporated into the sauce. Remove from heat, and add butter, olive oil, and parmesan cheese, tossing until the butter and cheese have melted and the sauce emulsifies. 
5. For plating, twirl noodle-style pasta such as spaghetti and bucatini with a carving fork into a mound and place in the center of a plate. Smaller shapes, such as penne and farfalle can simply be placed on a plate. Drizzle olive oil around the plate, top with parmesan cheese, if desired, and garnish with a single small sprig of basil. Serve ideally as a side with meat, or on its own with fresh bread.