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| photo:foodnetwork.com/giada in italy |
It seems a crime to use the word basic to in any way to describe this dish. But it is the official name given so that is what I shall call it.
Rather than basic, it is quite literally the deepest, most delicious pasta sauce I've ever made at home.
This recipe was featured on one of the Giada in Italy Food Network shows, which did not show nearly enough footage of the Amalfi coast in my opinion. Memories are fading from our family trip four years ago and I wanted more of a fix.
Back to the food: The instructions to this recipe, like a lot of "basic" Italian dishes, is not very complicated but is very specific.
Parmigiana-Reggiano rinds should be allowed to stew and melt into the tomatoes and garlic. And the addition of one carrot and a few tablespoons of butter give away some of those salty/sweet chefy tricks that make those of us trying to duplicate these dinners often scratch our heads.
Here is the recipe - I used whole San Marzano tomatoes rather than cherry tomatoes called for.