Gemelli Twists with Tomato Soffrito
Makes 4 to 6 servings
A soffrito is a combination of onion, carrots, and celery mixed with herbs, sautéed in olive oil, and used as a base for many Italian dishes. I add tomatoes and mix it with pasta to make a quick, meatless weeknight dinner that is easy on the budget.
3 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1 medium carrot, finely chopped
1 celery rib with leaves, finely chopped
2 garlic cloves, minced
8 ripe plum tomatoes, seeded and diced
2 sprigs fresh rosemary
2 tablespoons chopped fresh basil
1 teaspoon chopped fresh sage
1/2 cup tap water
Freshly ground black pepper
1 pound gemelli pasta
1/4 cup chopped fresh Italian parsley
Freshly grated Parmigiano-Reggiano cheese, for serving
1. Heat the oil in a large saucepan over medium heat. Add the onion, carrot, celery, and garlic. Cook, stirring occasionally, until the onion is translucent, about 5 minutes.
2. Stir in the tomatoes, rosemary sprigs, chopped basil, sage, and water. Cook, stirring often, until the tomatoes have cooked into a thick, chunky sauce, about 15 minutes. Season with salt and pepper. Discard the rosemary sprigs.
3. Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the pasta and cook according to the package directions until al dente. Drain well.
4. Return the pasta to the pot. Add the sauce and parsley and mix well. Serve hot, with the grated Parmigiano passed on the side.
|– From Fabulicious! by Teresa Giudice with Heather Maclean|