This weeks Food Network host for the FNCCC is Nigella Lawson, a favorite of mine. I've cooked a ton of her recipes and loved almost all of them.
I was looking for something easy to cook for Sunday lunch and remembered that Nigella's book Forever Summer has a lot of simple recipes that I haven't tried yet. I chose her Rigatoni Al Pomodoro E Prezzemolo - tomato and garlic sauce.
Delicious and easy!
Visit Sarah at I Thank My Mother to see what other Nigella recipes were made.
Rigatoni Al Pomodoro E Prezzemolo
Nigella Lawson
6 Tb extra virgin olive oil
3 cloves garlic, cut into thin slivers
1 3/4 cups (14 oz) canned chopped tomatos
1/2 cup vegetable stock
bunch fresh flat leaf parsley, roughly chopped
salt and pepper
1 pound rigatoni
Put a large pan of salted water on to boil for the pasta.
Heat the oil and gently fry the garlic over low to medium heat. When it begins to take on a golden color add the tomatos and turn up the heat. Stir in the stock and let it bubble away, reducing the sauce until it becomes quite lumpy and oily; this should take no more than about 10 minutes. Take the pan off the heat and (just before serving) add the parsley. Taste for seasoning.
Meanwhile, cook the rigatoni following the instructions on the package then then toss the pasta into the sauce in the pan. Combine everything well and serve straightaway.
I was looking for something easy to cook for Sunday lunch and remembered that Nigella's book Forever Summer has a lot of simple recipes that I haven't tried yet. I chose her Rigatoni Al Pomodoro E Prezzemolo - tomato and garlic sauce.
Delicious and easy!Visit Sarah at I Thank My Mother to see what other Nigella recipes were made.
Rigatoni Al Pomodoro E Prezzemolo
Nigella Lawson
6 Tb extra virgin olive oil
3 cloves garlic, cut into thin slivers
1 3/4 cups (14 oz) canned chopped tomatos
1/2 cup vegetable stock
bunch fresh flat leaf parsley, roughly chopped
salt and pepper
1 pound rigatoni
Put a large pan of salted water on to boil for the pasta.
Heat the oil and gently fry the garlic over low to medium heat. When it begins to take on a golden color add the tomatos and turn up the heat. Stir in the stock and let it bubble away, reducing the sauce until it becomes quite lumpy and oily; this should take no more than about 10 minutes. Take the pan off the heat and (just before serving) add the parsley. Taste for seasoning.
Meanwhile, cook the rigatoni following the instructions on the package then then toss the pasta into the sauce in the pan. Combine everything well and serve straightaway.
3 comments:
Sounds good and easy too!
This looks great! She seems to have a good mix of super fast easy recipes and slightly more complex ones that you can do when you have more time.
Yum! Love the simplicity of it all. Thanks for cooking with FNCCC!
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