International Cuisine Day
Pasta al Pomodoro
For international cuisine day I have decided to cook Pasta al Pomodoro which is a traditional Italian dish. I chose this dish because it is delicious and is made with fresh ingredients and is intended for a quick light dish, rather than pasta with a heavy sauce. Another reason I chose this dish is because when people think of Italian food the first thing that comes to mind is usually pasta with tomato sauce; but really Italians didn’t adopt the tomato into their recipes until the 16th century. Tomato sauces and tomato paste were not even around until the 18th century. Pasta al Pomodoro had its start in the 19th century in southern Italy and especially Naples. Pomodoro is the Italian word for tomato but the word actually means golden apple, this happened because the first tomatoes in Italy where yellowish in color. The recipe is simple with a few ingredients so you want to pick the freshest ingredients you can paying special attention to the tomatoes since they are the focal point of the dish. The main ingredients are as follows: ¼ cup extra virgin olive oil, 1 medium onion minced, 4 garlic cloves minced, 28 ounce can peeled tomatoes pureed, 3 large fresh basil sprigs, 2 tablespoons unsalted butter cubed, and 12 ounces of spaghetti. You can also add red pepper flakes, salt, and parmesan cheese to fit your tastes, for the dish I will prepare for the class I will include all three additional items. Once you have your ingredients together you are ready to prepare the dish. The preparation is as follows: Heat extra-virgin olive oil in a 12" skillet over medium-low heat. Add minced onion and cook, stirring, until soft, about 12 minutes. Add garlic and cook, stirring, for 2-4 minutes. Add crushed red pepper flakes; cook for 1 minute more. Increase heat to medium; add puréed tomatoes and season lightly with kosher salt; cook, stirring occasionally, until sauce thickens slightly and the flavors...
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