Recipe recommendation--Spaghetti w. Rosemary Tomato Sauce

Dated: December 4 2020

Views: 140

Post-Thankgiving week can be a fairly indulgent period, I don't have to tell you. Leftovers are literally tumbling out of the refrigerator. Guilt and gluttony combine to create a calorie-rich whirlwind of scarfing and imbibing that can leave you feeling dazed and a little ill. So earlier this week, as dinner time inched closer, I wanted something that would tone things down, at least a little. So I came up with this really delicious pasta dish that took little time and ended up being a big hit. We added a mixed green salad and a loaf of fresh sourdough, but frankly, it would be fine on its own. Enjoy! 

Spaghetti with Rosemary Tomato Sauce

1lb spaghetti

3 14.5 cans crushed tomatoes

1 cup water

1 medium onion, diced

¼ cup diced celery

3 cloves of garlic, minced

1 ½ tsp dried rosemary

1 tsp anchovy paste

1 tbls tomato paste

2 tbls olive oil

¼ cup red wine or vermouth

2 tsps of salt

½ cup grated parmesan

Heat 2 tbls of olive oil over medium heat in a large saute pan. Add onion and celery and 1tsp of salt and cook until softened and just slightly browned. Add garlic and rosemary and cook until aromatic, about 1 minute. Add anchovy and tomato pastes and cook for another 1-2 minutes stirring constantly. Add vermouth or wine, and cook, again stirring constantly, until nearly entirely evaporated. Add tomatoes and stir to combine. Use water to rinse the tomato residue from the cans and add to the pan. Increase heat and bring sauce to a strong simmer, then reduce heat to medium and simmer until thickened, 15-20 minutes. Season with salt and pepper. 

While the sauce is simmering, add remaining 1 tsp of salt to 2-3 quarts of water in a dutch oven and bring to a boil, then cook the spaghetti until al dente (not more). Just prior to draining pasta, reserve 1 cup of pasta water and set aside. Drain pasta, return it to the dutch oven. Add sauce to the pasta as well as small amounts of the pasta water and stir to combine. The spaghetti should have a nice, glistening coating of sauce. If the pasta seems too dry, add more pasta water until you reach the right consistency. Top with parmesan and serve. 

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David Pausch

In November of 2000, I closed on my first house, a rough-around-the-edges 1922 colonial with lots of sun, not a lot of storage, and an enormous oak tree in its postage stamp-sized back yard. From the ....

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