Toasting dry pasta in a skillet with a little olive oil is a
simple and easy way to add extra flavor to otherwise plain noodles that depend
on a sauce for taste. The browning process lends a bit of smoky, toasted flavor
before the pasta is actually cooked along with the sauce. No separate boiling
required.
Note: If you use
short, tubular pasta, such as penne, as I did here, it will need extra minutes
to soften in the sauce as opposed to boiling water. I cooked it about 17
minutes total to an al dente texture. Thinner noodles, of course, will cook
faster.
The sauce in this recipe is simply canned, peeled tomatoes,
hand-crushed, along with baby spinach leaves and chicken broth for extra
moisture to cook the penne. I added the broth to the pan a little at a time to
maintain a “saucy” consistency throughout cooking.
Serves 4
Ingredients
- 2 tbsp olive oil, plus more as needed
- 8 oz penne (or other short, tubular pasta)
- 2 garlic cloves, finely chopped
- 1 28-oz can whole peeled tomatoes (preferably organic)
- sea salt
- freshly ground black pepper
- 3 cups baby spinach leaves (long stems removed)
- 1 cup chicken broth, divided
- Parmigiano-Reggiano, for serving
Preparation
- Heat a large, deep skillet over medium heat and add 2
tablespoons of olive oil. Add the pasta and cook, stirring frequently, until
lightly toasted, 5 minutes. Transfer to a bowl. Do not wipe out the skillet.
|
Penne Beginning to Toast |
|
After 3 Minutes |
|
Toasted Pasta |
- If there is less than 1 tablespoon of oil remaining in the
pan, add a little more. Add the garlic and sauté 1 minute.
- Add the tomatoes to the pan, crushing them in your fingers
as they’re added. Season with salt and pepper and bring to a light simmer (not
a hard boil). Cook, continuing to break up the tomatoes with a spoon, 5
minutes.
- Add the spinach and cook until wilted, 1 minute.
- Add 1/2 cup chicken broth and return the pasta to the pan. Cover
and simmer slowly 6-7 minutes. Add 1/4 cup broth, cover, and continue simmering
6-7 minutes. Add the remaining 1/4 cup broth and cook until the sauce is
slightly thickened and the pasta is firmly al dente, 3-4 minutes longer. Check
for seasoning, adding more salt if desired.
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Tomatoes Beginning to Cook |
|
Spinach Added |
|
Wilted Spinach |
|
Broth with Pasta Returned |
Divide the pasta among 4 bowls and pass
Parmigiano-Reggiano at the table for grating.
|
Toasted Penne with Tomatoes and Baby Spinach |
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