Giada De Laurentiis Quotes (Author of Everyday Italian)
Cherry Tomato Spaghetti
The sauce known as all'arrabbiata—or "in the angry style"—is made with hot red pepper flakes and sometimes fresh chilies for an extra kick. I like to use the briny elements of olives and capers and skip the fresh chilies, adding depth to the spiciness rather than just more heat. Perfect with penne or rigatoni. Published by Crown Publishing Group. All Rights Reserved. Great and easy to make recipe. And a pinch of habanero.
In a large pot, add the crushed tomatoes, garlic, onion, celery, carrots, salt, pepper and bay leaves. Simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaves, onion, celery, carrots and garlic. Turn off the heat; add the butter and fresh basil leaves. If you like a more fine texture, using a blender, pure in batches to desired consistency. The sauce can be made 1 day ahead. Cool, then cover and refrigerate.
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Bring a large pot of water to a boil and salt generously. Cook the spaghetti to al dente and reserve 1 cup of pasta water. Add the tomatoes and salt and reduce the heat to medium low. Simmer the mixture until the tomatoes are slightly popped, 15 to 20 minutes. Add the pasta, Parmesan, pasta water, and basil and toss thoroughly with tongs.
Always wanted to perfect the art of Italian cooking but just couldn't master the vibe of those amazing Italian nonnas? Giada De Laurentiis let TODAY Food in on some of her secret tips for authentic Italian dishes, including how to master the perfect red sauce, a staple of everything from spaghetti to lasagna to meatballs. As part of a week series , De Laurentiis is sharing 10 dishes every home cook should master to be considered an Italian food expert with readers of her Giadzy blog. She described it as her Italian food course with instructions on how to make the essential Italian dishes she believes every cook should know. Not surprisingly, many classic Italian recipes require her signature tomato sauce, which she uses to make Parmesan pomodoro pasta, this week's recipe. A perfect sauce starts with the right tomatoes, according to De Laurentiis.