Garganelli Pomodoro Recipe
With Grana Padano & basil oil
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Ingredients
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General
Pasta
Pomodoro Sauce
Basil Oil
Garnish
Method
Basil Oil
- 1
Prepare Basil Leaves
Blanch 1 cup of fresh basil leaves in boiling water for 10 seconds, then transfer immediately into ice water to preserve color. Drain thoroughly and pat dry with paper towels.
- 2
Blend Basil Oil
In a blender, combine the blanched basil leaves with 1/2 cup of high-quality olive oil. Blend until smooth. Strain through a fine-mesh sieve or cheesecloth to remove solids. Set aside.
Pasta and Sauce
- 3
Cook Garganelli
Bring a large pot of salted water to a boil. Add the garganelli pasta and cook until al dente, following package instructions or about 8–10 minutes. Reserve 1/2 cup of pasta water, then drain pasta.
- 4
Prepare Tomato Sauce
In a large skillet over medium heat, add 2 tablespoons of olive oil. Add 2 cloves of minced garlic and sauté until fragrant, about 30 seconds. Stir in 2 cups of crushed San Marzano tomatoes. Season with salt and pepper to taste. Simmer for 10–15 minutes until slightly thickened.
- 5
Combine Pasta with Sauce
Add the drained garganelli to the tomato sauce in the skillet. Toss to combine, adding reserved pasta water a little at a time as needed to achieve desired consistency. Let the pasta sit in the sauce for 1–2 minutes to absorb flavor.
Plating
- 6
Plate and Garnish
Divide the sauced garganelli into serving bowls. Drizzle with basil oil and generously shave Grana Padano cheese on top just before serving.