Ina garten's pasta alla vecchia bettola
Pasta and macaroni
Italian cuisine
This is Ina Garten's version of Pasta alla Vecchia Bettola, which has been on the menu at <a href="http://www.nickandtonis.com/"><strong>Nick and Toni's</strong></a> in East Hampton, NY for more than 20 years. Here's the secret to its success: You take this perfectly adequate sauce and roast it in the oven for an hour and a half. The sauce concentrates and the tomatoes caramelize and turn jammy, melding with all the other flavors more conclusively than they would in a speedier stovetop number. This oven-roasting technique is a boon to tomato sauces everywhere—not just vodka. Recipe adapted slightly from <a href="http://www.amazon.com/gp/product/0307464873/?tag=food52-20"><strong>Barefoot Contessa Foolproof: Recipes You Can Trust</strong></a> (Clarkson Potter, 2012).
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