Date night dinner – Pasta Al Pomodoro

No babysitter tonight? Cook a delicious dinner together at home. Fresh pasta served with grilled chicken and a side salad – perfect date night dinner!

Pasta Al Pomodoro
1/4 cup extra-virgin olive oil
1 medium onion, minced
4 garlic cloves, minced
1 pinch crushed red pepper flakes
1 28 ounce can peeled tomatoes, puréed in a food processor (or you can peel and purée fresh tomatoes, or just stick them whole in a food mill)
Kosher salt
3 large fresh basil sprigs
12 ounces bucatini or spaghetti

Heat extra-virgin olive oil in a 12″ skillet over medium-low heat. Add minced onion and cook, stirring, until soft, about 12 minutes. Add garlic and cook, stirring, for 2-4 minutes. Add crushed red pepper flakes; cook for 1 minute more. Increase heat to medium, add puréed tomatoes and season lightly with kosher salt; cook, stirring occasionally, until sauce thickens slightly and the flavors meld, about 20 minutes. Remove pan from heat, stir in basil sprigs, and set aside.
Meanwhile, bring water to a boil in a 5-quart pot. Season with salt; add spaghetti or bucatini and cook, stirring occasionally, until about 2 minutes before tender. Drain pasta, reserving 1/2 cup pasta cooking water.
Discard basil and heat skillet over high heat. Stir in reserved pasta water to loosen sauce; bring to a boil. Add pasta and cook, stirring, until sauce coats pasta and pasta is al dente, about 2 minutes.

Adapted from Bon Appétit
May 2011
by Oliver Strand

Want to see how other cooks rated and reviewed this recipe? Go to http://www.epicurious.com/recipes/food/views/Pasta-Al-Pomodoro-365186?mbid=ipapp

Grilled chicken
4 boneless, skinless chicken breasts
1/4 tsp Garlic salt
1/4 tsp onion powder
1/4 tsp dried thyme

Preheat oven to 350 degrees. Mix seasonings together and sprinkle on both sides of the chicken. Cook 10-15 minutes, until chicken is no longer pink on the inside.

Side Salad – add your own favorites, this is just a starting point…

Romaine Lettuce
Tomato
Cucumber
Yellow bell pepper
Shredded carrots
Chopped jicama

We’re looking for lots of color and a variety of textures to excite your palate! Drizzle with some olive oil and balsamic vinegar and a dash of salt and pepper and your done!

Bon Appetit!!

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