Pasta with Tangy Tomato SauceThe Globe and Mail
Harold McGee, the food scientist and author of Keys to Good Cooking, proved through experimentation that starting pasta in cold water gets the same results as in boiling water but with several benefits. It takes slightly less time to cook, and you won't have a big pasta pot to clean. The leftover water will be full of the starch that thickens pasta sauces and helps them adhere to the pasta in the traditional Italian manner. The last tip: By stirring the pasta and sauce vigorously at the end, you will obtain a better texture. Use imported Italian cheese for grating because it has a much better flavour than North American versions.
Optional add-ins: anchovies, tuna, capers, lentils, kidney beans, peas, chickpeas, hot sauce, leftover braised meat or chicken. Don't overload – there is a subtlety to Italian food.
Servings: Serves 4
Ingredients
375 g (12 oz) pasta of any shape or size
3 tbsp olive oil
1/2 cup chopped onion (optional)
1 tsp chopped garlic (optional)
2 796 mL (28 oz) cans of tomatoes
1 tsp dried basil or oregano
1/2 tsp chili flakes or to taste
Salt and freshly ground pepper to taste
1/2 cup grated Parmigiano Reggiano or Grana Padano
Method
Take a large skillet or wide pot that will fit your pasta. Add the pasta to it. If it is spaghetti and does not fit, break it in half. Cover with salted cold water. Bring to a boil, on high heat, stirring occasionally, to break up the pasta. Boil until al dente – 16 to 18 minutes from start to finish. Strain into a bowl to reserve the pasta water, which will be starchy. Use this to give texture to the sauce.
Add oil to the same skillet on medium heat. Add the onion and garlic, if using, and sauté until the onion is translucent – about three minutes. Drain and reserve the liquid from the tomatoes. Add all the tomatoes, crushing them as you stir them in, then add back in 1 cup of the tomato juice. Add basil and chili. Bring to a boil and simmer vigorously for 10 to 15 minutes or until thickened. Add in 1/4cup of the pasta cooking water.
Stir in any optional ingredients and cook until heated through. Season well with salt and pepper. Toss with pasta in a bowl, stirring vigorously. Sprinkle with cheese.