ELIYA’s pasta rosé Negev style

12 mins
Serves 1
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Directions

  1. 1Prepare the pasta according to package instructions. Once cooked, drain and set aside.
  2. 2Prepare the pasta according to package instructions. Once cooked, drain and set aside.
  3. 3Prepare the pasta according to package instructions. Once cooked, drain and set aside.
  4. 4Heat olive oil and butter in a saucepan. Add onions and garlic; sauté for 2 minutes, stirring constantly.
  5. 5Heat olive oil and butter in a saucepan. Add onions and garlic; sauté for 2 minutes, stirring constantly.
  6. 6Heat olive oil and butter in a saucepan. Add onions and garlic; sauté for 2 minutes, stirring constantly.
  7. 7Add tomatoes; sauté for 5 minutes until liquid evaporates.
  8. 8Add tomatoes; sauté for 5 minutes until liquid evaporates.
  9. 9Add tomatoes; sauté for 5 minutes until liquid evaporates.
  10. 10Add tomato paste, salt, pepper, and sugar; stir for 2 minutes.
  11. 11Add tomato paste, salt, pepper, and sugar; stir for 2 minutes.
  12. 12Add tomato paste, salt, pepper, and sugar; stir for 2 minutes.
  13. 13Add cream and stir. Cook on medium heat until bubbly.
  14. 14Add cream and stir. Cook on medium heat until bubbly.
  15. 15Add cream and stir. Cook on medium heat until bubbly.
  16. 16Add 100 grams of Parmesan cheese to the sauce and stir for 1 minute until melted.
  17. 17Add 100 grams of Parmesan cheese to the sauce and stir for 1 minute until melted.
  18. 18Add 100 grams of Parmesan cheese to the sauce and stir for 1 minute until melted.
  19. 19Transfer the pasta to the sauce and mix lightly.
  20. 20Transfer the pasta to the sauce and mix lightly.
  21. 21Transfer the pasta to the sauce and mix lightly.
  22. 22Serve with remaining Parmesan and garnish with basil.
  23. 23Serve with remaining Parmesan and garnish with basil.
  24. 24Serve with remaining Parmesan and garnish with basil.

Ingredients

  • 3.5 cups dry pasta (penne, fusilli, or any short pasta)
  • 3.5 cups dry pasta (penne, fusilli, or any short pasta)
  • 3.5 cups dry pasta (penne, fusilli, or any short pasta)
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 tablespoon butter
  • 1 tablespoon butter
  • 3 garlic cloves, minced
  • 3 garlic cloves, minced
  • 3 garlic cloves, minced
  • 1 red onion, chopped and cubed
  • 1 red onion, chopped and cubed
  • 1 red onion, chopped and cubed
  • 5 tomatoes, peeled and chopped
  • 5 tomatoes, peeled and chopped
  • 5 tomatoes, peeled and chopped
  • 2 tablespoons tomato paste
  • 2 tablespoons tomato paste
  • 2 tablespoons tomato paste
  • 0.5 teaspoon sugar
  • 0.5 teaspoon sugar
  • 0.5 teaspoon sugar
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 0 black pepper
  • 0 black pepper
  • 0 black pepper
  • 20 ounces cooking cream
  • 20 ounces cooking cream
  • 20 ounces cooking cream
  • 100 grams Parmesan cheese
  • 100 grams Parmesan cheese
  • 100 grams Parmesan cheese
  • 0 Fresh basil leaves
  • 0 Fresh basil leaves
  • 0 Fresh basil leaves

Equipment

saucepancutting boardknifepeelerlarge pot
ELIYA’s pasta rosé Negev style | Clip Recipe