Name: Pasta Pomodoro
Yield: Serves 6 as a starter
Cuisine: American
Ingredients: ½ cup (120 ml) olive oil; 1 medium onion diced (1 cup); 4 cloves garlic, smashed; 1 cup (55 g) chopped scallions; 1 cup (90 g) chopped leeks; 1 glass (125 ml) prosecco; 2 (28-ounce) cans or jars San Marzano tomatoes; 2 ounces (55 g) Parmesan cheese, grated; 1 cup (50 g) chopped fresh parsley; 2 tablespoons (85 g) butter; 12 ounces (340 g) dried pasta; Sea salt; 1 cup (40 g) chopped fresh basil

Preparation info

Serves
6
as a starter

Difficulty
Medium

Appears in

The Barbuto Cookbook

By Jonathan Waxman

Published 2020

About

Luis Ruiz is one of my longtime line cooks; he is a master at producing ragù. I often think he instinctively knows how, because he has a great palate and perhaps his family taught everyone the basics of good Puebla, Mexico, cookery. We have evolved this recipe, and it keeps evolving. I am not the biggest fan of tomato concentrate (nor ketchup, for the same reason). It may have been invented by Escoffier, but I find it over-cooked, over-reduced, and it doesn