Monday, January 30, 2012 Salsa Rosa

Adapted from an essay by Ben Karlin in Alone in the Kitchen with an Eggplant

It says Salsa Rosa for One but it made quite a lot, about 6 servings. The first one of which I had for dinner tonight and it was delicious.

3Tbsp Olive Oil
5 Cloves of Garlic, Sliced Thin
1 Shallot, Sliced Thin
1 Zucchini, Diced
3 Tomatoes, Diced
2 cans Diced Tomatoes, about 30 oz.
2 Tbsp Butter
1/2 Cup Parmigiano Cheese, Grated
1 Box Panna (Cooking Cream*), about 10 oz.
1/2 lb. Pasta (Spaghetti, Cappellini or any long thin Noodle.)
Salt & Pepper, to taste

*Panna is an Italian Cooking Cream, Pheladelphia (as in the Cream Cheese) has a version of this, and even flavored ones as well.

Heat the Olive Oil in a Medium Saucepan over Medium Heat.
Add the Garlic & Shallot and cook, stirring, until it just turns brown.

Add the Zucchini and cook, stirring, until it has a yellowish sheen.

Add the Fresh and Canned Tomatoes.
Lower the heat a bit and cook until all the Tomatoes start breaking down and forming a Sugo (Sauce).

Add the Butter, Cheese and Cream, but don't add it all at once.
Mix it in, so the sauce continues to cook and reduce down. You want to do at least 3 or 4 waves.

Once it's all in, set the heat to Low and cover.

Boil your water and cook your Past al Dente. Remember, it will finish cooking once it's out of the boiling water, so don't leave it in too long.

After you strain the pasta, throw it back into the pot with a nice pour of Extra Virgin Olive Oil.
Add some Salt & Pepper, then pour the Salsa Rosa over the Pasta.

Mix, but not too roughly, just so it gets slithery with sauce.
Eat it.
Run a marathon the next day.

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