James: Hello and welcome, I am James and today I am going to show you how prepare one of my favorite comfort pastas. It's tomato based pasta, we start by making a basic tomato sauce, we finish up with a touch of cream and then Parmigiano-Reggiano, our ingredients today are basically San Marzano tomatoes, we have one garlic clove, we have some dry pasta chuta, you can use any pasta that you like for this dish. I am going to use a little bit of rigatoni and good extra virgin olive oil lasts always.
So, I am taking about half of my can of San Marzano tomatoes and I have just poured them into this bowl and just crushed the tomatoes by hand. Alright, so to start this dish, I am going to take one garlic clove and I am just going to chop it coarsely, just a few pieces. I am just looking to use this flavor my olive oil, some onions. Take a medium saute pan on medium high heat. Add about two tablespoons of extra virgin olive oil, coarsely chopped garlic.
I am not looking to brighten this, I just want to at least some of the flavor and sweat the garlic into the oil. After that, we will add our crushed San Marzano tomatoes and we will just cook the sauce over low heat for about 30 minutes, 20-30 minutes until it's done. And we will take as long to cook, so I am not using the entire can of San Marzano, but if you are cooking for like six or eight people, then you would use the whole can. The trick comes later when we have the little bit of cream and then the Parmigiano-Reggiano.
Alright, so this will start into saute, so I let that go for couple of more minutes and I am just going to take my crushed San Marzano tomatoes. I am going to take this off the heat and I am just gently going to add it right in, garlic. I am going to stir this around, turn down the heat a little bit. We will add a little bit of salt and pepper along the way. So, I have got a pot of boiling water over here, I am going to add a tablespoon or so of salt to that, take our pasta and get her in the water.
Always cook your pasta according to packet instructions, but I usually cook it a minute to less. It's going to be keep cooking, I want it to be damn fit. So take it out at least a couple of minutes before and then by the time you serve it and plate it, you will have cooked through to the proper level of all then take. Alright, our pasta is very nearly perfectly done. Alright, so I bring my pasta and in just a minute, we are going to add a little bit of cream to this, let that come together, we will add the pasta and I will show you how to plate it.
I had about half a cup of cream, that's going to incorporate it for about two minutes. Alright, we are just going to have our pasta right into the mix there and mix over high heat for just a moment, take it directly to the plate. Prepare it for a long dance, a cold winter night, fresh Parmigiano-Reggiano, one of the most wonderful all time cheeses and just go like that right over the top.
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