How to Make Giada’s Parmesan Pomodoro | Food Network (VIDEO)
Get the recipe: http://www.foodnetwork.com/recipes/giada-de-laurentiis/basic-parmesan-pomodoro-3081604
Basic Parmesan Pomodoro
Recipe courtesy of Giada De Laurentiis
Total: 1 hr 5 min
Active: 30 min
Yield: 6 servings
Level: Easy
Ingredients
1/3 cup plus 2 tablespoons extra-virgin olive oil
5 cloves garlic, peeled and smashed
3 large, full stems basil
Three 14-ounce cans peeled cherry tomatoes
1 carrot, peeled and halved
8 ounces Parmigiano-Reggiano rind, cut into 3-inch pieces
Kosher salt
1 pound penne rigate pasta
1/2 cup grated Parmigiano-Reggiano, plus more for serving
3 to 4 tablespoons butter
Directions
Heat a medium nonreactive saucepan over medium-high heat. Add 1/3 cup of the oil and the garlic, and reduce the heat to medium. Cook the garlic, stirring often and mashing gently with a wooden spoon, until golden brown and beginning to soften, 5 minutes. Add the basil, tomatoes and their juices, the carrots and cheese rinds. Stir with a wooden spoon to combine. Bring to a simmer and adjust the heat to maintain a simmer. Cook for 35 minutes stirring occasionally to prevent sticking. Add 1 teaspoon of the salt. Remove from the heat and cool slightly.
Remove the rinds, carrots and basil. At this point you can use an immersion blender to puree slightly or leave it as a chunky sauce.
Bring a large pot of salted water to a boil. Cook the penne 2 minutes less than the package directions. Meanwhile, rewarm the sauce in a large, straight-sided skillet set over medium heat. Using a spider, strain the pasta from the water and add it directly into the pan with sauce, reserving 1/2 cup of the pasta water. Before stirring, sprinkle the pasta with the grated cheese. Toss the pasta, cheese and sauce together. Add the butter, the remaining 2 tablespoons olive oil and the reserved pasta water and continue to cook until the sauce is creamy and the pasta is al dente. Serve topped with more cheese if desired.
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U biatchh 😭
Omg she almost made it to the end of the video without using olive oil! Oops.
Olive oil.
That is my secret! Adding the parmesan rind in the sauce or even when I make bolonaise !
So much cheese
My teenage daughter just cooked this dish for dinner. I was shocked when she said she added a lot of butter. This is a very unusual recipe. Butter, cheese rind and fresh basil….I thought fresh herb went in last. I am no expert in Italian cooking. Help!!!
Does she still spit her food out after doing a taste test in a bucket? If so it must not be so great likes she likes you to believe. Anyway it's gross. I wonder what the people working there and watching think of that. Gross.
🤩
oh…miss giada is not here to play
thsi doesn't look like the thumbnail and it's you burly added any cheese.
Ooooooohwheee! That's some sticky icky icky, oowhee!
Sounds and looks like Jan Levinson
I swear half of her diet consists of garlic
0:12 "parmejan"
this looks super delicious but throwing in the rinds? girl that's super unsanitary! literally the part of the cheese everyone touches including people you don't know that are involved in the making and distribution of the cheese
oooohhh!! look at my teeth everyone, LOOK AT MY TEEEEEEETH!!!
Please, be professional. You talk like a kid
cut rhe carrot in half, o jeah
Lady is too skinny to be a believable chef, sorry. Give me a chunky Rachael Ray: I believe she eats what she cooks.
very inefficient method of cooking, the purpose of chopping vegetables is to increase the surface area and reduce cooking times
Wow looks easy and yummy