i studied abroad in florence, italy my junior year in college and the biggest take away from that whole experience was, hands down, the food. i took a weekly cooking class from 8 pm - 11 pm - wine and cigarettes included. what? i was in italy! the best part was that i actually got class credit for it. my final exam was making an artichoke omelette (and we're not talking about phoning it in with the canned hearts i am using below). the point i'm trying to make is that i learned how to cook simple pastas, true italian style. here's one of the recipes i made this past sunday. it's so simple and most everything is straight out of the pantry.
please note, this is a vegetarian pasta -- jeff isn't the biggest fan, because as i've said before he doesn't consider dishes without meat a meal. he would deny it, but i'm telling you, it's true!
- 1/2 bag of a (16 .oz) bag of fusilli pasta (so just 8 oz. of pasta)
- 2 - 3 finely chopped garlic cloves
- 2 tbsp. extra virgin olive oil (might need more depending on your preference)
- 1 (28 oz.) can of whole peeled san marzano tomatoes
- crushed red pepper
- black pepper
- 1 14 oz. can of artichoke hearts
- maldon sea salt
- pecorino romano
when the sauce is ready, add a couple of spoonfuls of of pasta water (very important). strain pasta, put back in pot and add a little olive oil to coat the pasta. add tomato sauce to pasta and toss together. grate pecorino romano over and you're ... done!