Spaghetti Recipe
Row 7 ‘garleek’ sofrito, parmigiano reggiano, pangrattato
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Ingredients
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Sofrito
Pasta
Topping
Method
Preparation of Sofrito
- 1
Make the Sofrito
In a large skillet, heat the olive oil over medium heat. Add the minced garlic, shallots, and diced red bell pepper. Sauté until softened, about 5-7 minutes. Stir in the chopped parsley, and season with salt and black pepper to taste. Cook for an additional 2 minutes, then remove from heat.
Cooking Pasta
- 2
Cook the Spaghetti
In a large pot, bring 4 liters of water to a boil. Add salt to taste. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti.
Combining and Serving
- 3
Combine and Serve
In the skillet with the sofrito, add the drained spaghetti and toss to combine. If the mixture seems dry, add reserved pasta water a little at a time until desired consistency is reached. Plate the spaghetti, top with Parmigiano Reggiano cheese, toasted pangrattato, and a drizzle of olive oil. Garnish with fresh basil if using. Serve immediately.
