You look hungry. Scroll for our a peek inside our kitchen and an amazing recipe for your archives.
007. Everyday Pasta Dinner Recipe
featuring Bianco tomatoes & Biai pasta
RECIPE BY RACHAEL GORJESTANI
This is an simple everyday pasta recipe that doesn’t take much maintenance once it’s on the stove. The key is letting the sauce simmer for a while. This recipe is easily taken to the next level with added spinach, ground meat like turkey, or homemade meatballs.
1⁄4 cup Other Brother olive oil
1 red onion, thinly sliced
3 cloves of garlic, thinly sliced
2 cups heirloom cherry tomatoes, sliced in half
1 - 28 oz can of Bianco whole tomatoes with basil*
1 good handful of fresh basil, roughly chopped, more to garnish Red pepper flakes, to taste
Smoked paprika, to taste
Black pepper, to taste
1⁄2 of a box of Biai pasta
High quality parmesan, shaved, to garnish
*there is already salt in the tomatoes, so be mindful when salting
Place a large skillet over medium heat, once warm, add the olive oil. Bring to a gentle heat, but be mindful to not overheat (you’ll know when it starts to smoke). Once hot, but not smoking, add in the onions. Allow them to cook down, about 5-10 minutes. Stir occasionally to make sure the onions aren’t sticking to the bottom of the pan. Add a small pinch of sea salt.
Add the garlic and fresh tomatoes. Continue cooking for 5-10 minutes until the tomatoes are soft.
Pour in the Bianco tomatoes and fresh basil. Give it a good stir, cover, and turn the heat to medium - low. Cook for 30 minutes. Occasionally stirring as not let the bottom burn. If the bottom is burning, lower the heat. Halfway through season with red pepper flakes, paprika, and black pepper to taste.
About 15 minutes before serving, bring a large pot with water to a boil. Add a big pinch of salt. Cook the pasta according to Biai’s directions. Drain, reserving a small amount of cooking water.
Serve the sauce on the side, or pour the pasta with reserved water back into the large pot and toss in the sauce. Garnish with fresh basil and shaved parmesan.