Visconti Pasta With Yellow Tomatoes Garlic Recipes

PASTA WITH TOMATO AND GARLIC RECIPE

Steps:

• Heat the olive oil over medium-low heat in a large frying pan
• When heated add the garlic and simmer over low heat for 3 minutes making sure not to burn the garlic
• Add in the tomatoes and stir to coat the tomatoes with the olive oil
• Meanwhile, cook the pasta
• When pasta is done transfer to the tomato mixture (plus a little of the pasta water) in the frying pan and give a good stir
• Serve and top with grated Italian Romano or Parmesan Cheese

MEZZI RIGATONI WITH YELLOW TOMATO SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1/2 cup cooking water, then drain.
• Meanwhile, heat the olive oil and garlic in a large wide pot or large skillet over medium-high heat. Cook, swirling the garlic in the oil, until golden brown, 2 to 3 minutes. Add the cherry tomatoes and season with a big pinch of salt and the red pepper flakes. Cook, mashing the tomatoes with a wooden spoon or potato masher, until softened and saucy, about 3 minutes. (If the pot seems dry, reduce the heat to medium and add a few tablespoons of the pasta cooking water.) Remove from the heat.
• Add the basil, pasta and 1/4 cup of the reserved cooking water to the tomato sauce. Stir well and toss to coat, gradually adding the remaining cooking water, 1 tablespoon at a time, if needed. Season with salt. Divide the pasta among bowls; top with cheese.

VISCONTI PASTA WITH YELLOW TOMATOES & GARLIC

Steps:

• Heat the olive oil on medium-low in a heavy bottomed skillet. Gently saute the garlic and red pepper flakes until the garlic is fragrant and slightly golden. Add the tomatoes and their juices to the pan and without raising the heat above medium-low, simmer for 30-40 minutes. Stir and crush them gradually with a fork or wooden spoon so they melt into the sauce.
• Cook the pasta in salted water until not quite al dente, about one minute less than the package directions. Reserve some of the pasta water. Drain the pasta, then immediately toss in with the tomatoes and basil. If the tomatoes are too dry, add some of the reserved cooking water. Serve immediately.