Welcome to STYLE’s new series In the Kitchen with Cassandra Wardrope. In this series, we will be featuring weekly recipes of some of the most delicious meals you have yet to try! If you’re as much as a foodie as we are, don’t forget to check out In the Kitchen for tasty, easy new recipes each week!
Recipe by: Cassandra Wardrope
The easiest and most delicious pasta dish you can make this winter is parmesan pomodoro. Using only six ingredients, you can have this meal on the table in no time. The creamy parmesan tomato sauce is so comforting it will surely help to cure those winter blues.
1/3 cup extra virgin olive oil
6 cloves garlic (peeled and smashed)
2 cans of Mutti polpa (or two cans of crushed tomatoes)
1 cup of fresh basil (with stems)
1 carrot (peeled and cut in half)
1/2 pound parmigiano Reggiano cheese rinds, (cut into 3 inch pieces)
1 teaspoon kosher salt
1 pound pasta,
3 to 4 tablespoons butter
1/2 cup grated parmigiano reggiano cheese
- Heat a large dutch oven to medium high and add the olive oil. Add in your crushed garlic and stir for 5 minutes until the garlic is fragrant (make sure the garlic doesn’t burn). Smash the garlic with the back of your wooden spoon until the garlic softens and slightly turns golden.
- Add your carrot, crushed tomatoes, basil and parmesan rinds. Season with salt. Bring the sauce to a simmer. Turn the heat to low and cook for 35 minutes, stirring occasionally to ensure that the parmesan rinds don’t stick to the pot.
- Bring a large pot of salted water to boil (your pasta water should be salty like the sea). Add your pasta and cook the pasta for 2 minutes less than the package directions.
- Using a spider, remove the carrot, basil and parmesan rinds from the sauce. Add your pasta directly to the pot with the sauce and add ½ cup of pasta water and the butter. Add the parmesan and cook for a few minutes until the sauce thickens and becomes creamy. Top with parmesan cheese, fresh basil and a drizzle of good olive oil.
Last modified: February 17, 2023