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If you've ever seen the movie "No Reservations," you'll recall a scene where Aaron Eckhardt charms the young girl into eating a big plate of pasta. He has her chop the herbs, boil the spaghetti and play a key assistance role in preparing the dish. After watching the movie a couple years ago, I googled the recipe and found an Emeril knock-off. We make this every couple months or so and really enjoy it. It's basically spaghetti, but a lot more fun to make. Definitely not a fitday meal so those of you striving for health perfection best turn away now.
SPAGHETTI OREGANATA WITH TOMATO SAUCE
4 tablespoons kosher salt
2 tablespoons extra-virgin olive oil, plus 4 tablespoons
1 pound spaghetti or rigatoni
1 cup small diced onion
4 cloves garlic, thinly sliced
2 tablespoons roughly chopped fresh oregano leaves
2 tablespoons roughly chopped fresh basil leaves
1 14 1/2-ounce can diced tomatoes
1 cup tomato sauce
2 tablespoons tomato paste
1/2 cup heavy cream
1 cup reserved pasta cooking water
3/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 cup grated Parmesan cheese
1/2 cup chopped basil
Set a large, 4- to 6-quart stock pot filled with water over high heat and bring to a boil. Season the water with the kosher salt and 2 tablespoons olive oil. Add the rigatoni. While the pasta cooks, set a 14-inch saute pan over medium-high heat and add the olive oil. Once the oil is hot, add the onions and garlic and cook, stirring occasionally, until soft and slightly caramelized, 3 to 4 minutes. Add the oregano and basil. Add the diced tomatoes, tomato sauce and tomato paste and stir well to combine. Continue to cook the sauce until it is slightly reduced, about 4 to 5 minutes. Add the heavy cream to the pan. By this time the pasta should be almost al dente. Add the pasta and the 1 cup of reserved cooking water to the sauce in the pan and season with salt and pepper. Continue to cook, tossing the pasta, until it is well-coated with the sauce and most of the liquid has evaporated, about 2-3 minutes. Serve with the Parmesan cheese and top with chopped basil. Makes 4 to 6 servings.
SPAGHETTI OREGANATA WITH TOMATO SAUCE
4 tablespoons kosher salt
2 tablespoons extra-virgin olive oil, plus 4 tablespoons
1 pound spaghetti or rigatoni
1 cup small diced onion
4 cloves garlic, thinly sliced
2 tablespoons roughly chopped fresh oregano leaves
2 tablespoons roughly chopped fresh basil leaves
1 14 1/2-ounce can diced tomatoes
1 cup tomato sauce
2 tablespoons tomato paste
1/2 cup heavy cream
1 cup reserved pasta cooking water
3/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 cup grated Parmesan cheese
1/2 cup chopped basil
Set a large, 4- to 6-quart stock pot filled with water over high heat and bring to a boil. Season the water with the kosher salt and 2 tablespoons olive oil. Add the rigatoni. While the pasta cooks, set a 14-inch saute pan over medium-high heat and add the olive oil. Once the oil is hot, add the onions and garlic and cook, stirring occasionally, until soft and slightly caramelized, 3 to 4 minutes. Add the oregano and basil. Add the diced tomatoes, tomato sauce and tomato paste and stir well to combine. Continue to cook the sauce until it is slightly reduced, about 4 to 5 minutes. Add the heavy cream to the pan. By this time the pasta should be almost al dente. Add the pasta and the 1 cup of reserved cooking water to the sauce in the pan and season with salt and pepper. Continue to cook, tossing the pasta, until it is well-coated with the sauce and most of the liquid has evaporated, about 2-3 minutes. Serve with the Parmesan cheese and top with chopped basil. Makes 4 to 6 servings.
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