Saucy Pasta Hoops
Kamis, 09 April 2020
Saucy Pasta Hoops
Ingredients:
- 3 TBS extra virgin olive oil
- 1 fat clove of garlic, peeled and crushed
- 2 tsp fresh rosemary, finely chopped
- a healthy pinch of chili flakes (crushed red pepper flakes)
- 3 TBS tomato puree (tomato paste)
- 600 ml water (2 1/2 cups)
- 90g short tubular pasta (I used ditalini and tiny macaroni) (3/4 cup)
- fine sea salt and freshly ground black pepper
- 55g grated Parmesan cheese, plus more to serve
- Fresh basil leaves (to garnish if you have them)
Instructions:
How to cook Saucy Pasta Hoops
- Heat the olive oil and garlic in a medium sized saucepan with a heavy base over medium low heat. (Make sure the garlic doesn't burn.) Cook, stirring, until very fragrant, only a minute or so, then add the rosemary and red pepper flakes. Cook for about a minute longer. (Again, don't let it burn.)
- Take off the burner and whisk in the tomato puree. Then whisk in the water. Return to the burner and bring to a boil. Stir in the uncooked pasta. Season with some salt as desired and cook at a slow boil, stirring frequently until the pasta is al dente, about 12 minutes.
- Remove the pan from the heat and stir in the Parmesan cheese. Taste and adjust seasoning with salt and pepper.
- Divide between two heated bowls and pass more parmesan for shaking over top. If you have fresh basil, you can tear some over top.