Recipe derived from Giada
Prep time: 10 minutes
Cooking time: 55 minutes
Total time:1 hour, 5 minutes
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,