ELIYA’s pasta rosé Negev style
Directions
- 1Prepare the pasta according to package instructions. Once cooked, drain and set aside.
- 2Heat olive oil and butter in a saucepan. Add onions and garlic; sauté for 2 minutes, stirring constantly.
- 3Add tomatoes; sauté for 5 minutes until liquid evaporates.
- 4Add tomato paste, salt, pepper, and sugar; stir for 2 minutes.
- 5Add cream and stir. Cook on medium heat until bubbly.
- 6Add 100 grams of Parmesan cheese to the sauce and stir for 1 minute until melted.
- 7Transfer the pasta to the sauce and mix lightly.
- 8Serve with remaining Parmesan and garnish with basil.
Ingredients
- 3.5 cups dry pasta (penne, fusilli, or any short pasta)
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3 garlic cloves, minced
- 1 red onion, chopped and cubed
- 5 tomatoes, peeled and chopped
- 2 tablespoons tomato paste
- 0.5 teaspoon sugar
- 1 tsp salt
- 0 black pepper
- 20 ounces cooking cream
- 100 grams Parmesan cheese
- 0 Fresh basil leaves
Equipment
saucepancutting boardknifepeelerlarge pot
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