Ingredients
- 3 Tbsp. olive oil
- 3 garlic cloves, smashed and peeled only
- 3 (14 oz.) cans Corbara tomatoes
- 1 red onion, peeled and quartered
- 3 medium carrots, peeled and cut in quarters
- 2 large basil sprigs, torn
- 1 (2-inch) Parmesan cheese rind
- 1 tsp. kosher salt
- 1 lb. nodi marini, gnocchetti pasta or Anellini (O’s)
- 1 cup freshly grated Parmesan cheese
- 2 Tbsp. unsalted butter
- 1/2 cup shredded white cheddar cheese (optional)
Instructions
- Add the olive oil to a large pot or Dutch oven and add the garlic cloves and cook for 3 minutes
- Add the 3 cans of cherry tomatoes with juice. Nestle the onions and carrots in the sauce. Add the basil, and the Parmesan cheese rind.
- Cover and simmer for 30 minutes.
- Add Kosher salt and stir to combine.
- Remove the onion and Parmesan rind. Add all ingredients to a blender and blend. If using an immersion blender, remove the carrots as well. Return ingredients back to the pot.
- Add 2 Tbsp. butter.
- Meanwhile, cook the pasta as directed.
- Add the cooked pasta directly to the sauce pot. Add the Parmesan cheese and stir to combine. Top individual bowls with a few shreds of cheese.
Comments
- We use canned cherry tomatoes in place of Corbara tomatoes due to ease of finding them.
- We replaced the pasta with Anellini pasta for authentic O shapes.
Prep Time
10 minutes
Cooking Time
55 minutes
Total Time
1 hour, 5 minutes
Leave a Reply
Want to join the discussion?Feel free to contribute!