The Rossi Pasta 20 Minute No-Fault Pasta Dinner
Ingredients:
1 package of Rossi Pasta (your choice of flavor)
3 tablespoons olive oil
3 tablespoons dry red wine
approx. 28 oz. diced tomatoes in juice
2 to 3 cloves fresh garlic, thinly sliced
2 tablespoons chopped pimiento
1 small to medium onion, chopped or thinly sliced
1 teaspoon dried sweet basil or a handful freshly shredded
2 teaspoons dried parsley or 2 to 3 sprigs freshly chopped
3 tablespoons tamari
2 tablespoons balsamic vinegar
a few liberal dashes of tabasco
freshly ground black pepper
locatelli romano (or other fresh hard cheese) to grate
lemon wedges
DIRECTIONS:
1. Put on large pot of water on to boil.
2 Heat a large skillet on low heat. Add olive oil, wine and about half the juice from the tomatoes. Add garlic, pimiento and half the onion. Simmer 3 to 4 minutes.
3. Add tomatoes, basil, parsley, tamari, and balsamic vinegar. Increase heat to medium and cover. Simmer 3 to 4 minutes.
4. Add remaining onion and the Tabasco. Cover, reduce heat to low and simmer another 3 to 4 minutes.
5.In already boiling water, cook the pasta. Drain, place in a serving dish, and toss with a little olive oil and cover
Taste test the sauce. Add tamari if needed. Twist on about 5 seconds worth of milled black pepper and transfer to serving dish. Cover.
6. Grate the cheese and arrange the lemon slices on the serving dish.
Serves 4
A NOTE FROM JOHN ROSSI
Put on Sinatra, open a nice wine, and spread a napkin. Take your time; life is short.
NOTES AND SUGGESTIONS:
A few variations:
Step 2: add a couple of strips of bacon, chopped, prior to adding tomato juice-sauté well.
Step 4: add one or more of the following: several sliced artichoke hearts, cooked shrimp, fresh chopped clams and/or sliced fresh mushrooms.
Step 5: add 2 dozen or so capers.
Step 6: add pre-cooked beans.
Should you desire to use all the variations, increase the liquid ingredients (except tomatoes) by about half, and add 3 to 4 oz of each additional item.
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