EllenL
10-11-2011, 04:09 PM
This is from Yasmine's blog, Le sauce, which I love. She's a very creative vegetarian cook. It's meaty and flavorful. I couldn't find Nicoise olives anywhere in Atlanta, but kalamata worked well.
Amatriciana
2 tbs extra-virgin olive oil
2 tbs unsalted butter
1 med red onion, finely chopped
1-2 large dried red chilies, broken up, to taste
1 large garlic clove, finely chopped
1 tsp smoked paprika powder
1/2 tsp dark paprika powder
3/4 tsp kosher salt, divided
3/4 c pitted, chopped Nicoise olives
1/2 c sun-dried tomatoes in oil, chopped
1 tbs tomato paste
2 c canned whole plum tomatoes and liquid (San Marzano preferred)
1 c or more finely grated Parmesan cheese
Add oil and butter to heated pan. When the butter has melted, add onion and chili, stir to separate the onion pieces and cook over medium-high heat, stirring frequently until softened, about 5 minutes. Add the garlic, both paprika powders, and 1/2 tsp of salt, and cook for a minute until the garlic has softened. Add olives, sun-dried tomatoes and cook for another minute. Add the tomatoes and their liquid and the remaining 1/4 tsp of salt and bring to a simmer for 5 minutes.
Remove the pan from the heat and purée the sauce using an immersion blender or a food processor until fairly smooth. Return the pot of sauce to a medium-low heat and simmer for 5 minutes. Taste and adjust seasoning if necessary. Add half-cooked pasta to the sauce and finish cooking the noodles in the sauce. Serve the pasta and top with lots of the grated Parmesan. Serve with chili oil if desired.
http://lesauce.typepad.com/le_sauce/pasta/
Amatriciana
2 tbs extra-virgin olive oil
2 tbs unsalted butter
1 med red onion, finely chopped
1-2 large dried red chilies, broken up, to taste
1 large garlic clove, finely chopped
1 tsp smoked paprika powder
1/2 tsp dark paprika powder
3/4 tsp kosher salt, divided
3/4 c pitted, chopped Nicoise olives
1/2 c sun-dried tomatoes in oil, chopped
1 tbs tomato paste
2 c canned whole plum tomatoes and liquid (San Marzano preferred)
1 c or more finely grated Parmesan cheese
Add oil and butter to heated pan. When the butter has melted, add onion and chili, stir to separate the onion pieces and cook over medium-high heat, stirring frequently until softened, about 5 minutes. Add the garlic, both paprika powders, and 1/2 tsp of salt, and cook for a minute until the garlic has softened. Add olives, sun-dried tomatoes and cook for another minute. Add the tomatoes and their liquid and the remaining 1/4 tsp of salt and bring to a simmer for 5 minutes.
Remove the pan from the heat and purée the sauce using an immersion blender or a food processor until fairly smooth. Return the pot of sauce to a medium-low heat and simmer for 5 minutes. Taste and adjust seasoning if necessary. Add half-cooked pasta to the sauce and finish cooking the noodles in the sauce. Serve the pasta and top with lots of the grated Parmesan. Serve with chili oil if desired.
http://lesauce.typepad.com/le_sauce/pasta/