The Pasta Palace (gfo) Recipe

Bring water to boil

Fill a large pot with about 4–5 liters of water. Add 2 tbs kosher salt and bring to a rolling boil.

Cook pasta

Add 400 g pasta (your choice of spaghetti, penne or fusilli) and cook according to package instructions until al dente (usually 8–11 minutes depending on shape). Reserve 1 cup (240 ml) of the starchy pasta water before draining. Drain pasta and toss immediately with 1 tbs olive oil to prevent sticking.

Sauté garlic

Heat 2 tbs extra virgin olive oil in a wide skillet over medium heat. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant, not brown.

Make tomato sauce

Add 800 g crushed canned tomatoes and 1 tbs tomato paste to the skillet. Stir to combine and bring to a gentle simmer. Add 1 tsp salt, 1 tsp freshly ground black pepper and 1 tsp sugar if tomatoes taste very acidic. Simmer uncovered for 10–12 minutes, stirring occasionally, until slightly reduced.

Finish with basil

Turn off the heat, stir in 20 g torn fresh basil and taste for seasoning. If sauce seems too thick, add up to 2–4 tbs reserved pasta water to reach desired consistency. Toss with cooked pasta and serve topped with grated Parmesan or vegan alternative and extra basil if desired.

Prepare vegetables

Heat 2 tbs extra virgin olive oil in a large skillet over medium-high heat. Add 2 thinly sliced garlic cloves and 1 thinly sliced small red onion; sauté 1–2 minutes until softened and aromatic.

Cook firmer vegetables

Add 1 zucchini (half-moons) and 200 g asparagus pieces. Sauté 3–4 minutes until they begin to soften but still have a bite.

Add tender vegetables & finish

Add 200 g halved cherry tomatoes and 100 g peas; cook 2–3 more minutes until tomatoes begin to blister and peas are heated through. Stir in 1 tsp lemon zest, 1 tbs lemon juice, 15 g chopped parsley, 1 tsp salt and 1/2 tsp black pepper. If the mixture seems dry, add 2–4 tbs reserved pasta water. Toss with cooked pasta and finish with grated cheese or basil and a drizzle of olive oil.

Sweat aromatics

Heat 1 tbs olive oil and 1 tbs unsalted butter in a wide heavy-based pot over medium heat. Add 1 finely diced onion, 1 finely diced carrot and 1 finely diced celery stalk. Cook 6–8 minutes until softened and lightly golden. Add 1 minced garlic clove and cook 30 seconds.

Brown the meat

Increase heat to medium-high, add 500 g ground beef (or beef/pork mix). Break up with a spoon and brown thoroughly, about 6–8 minutes, until no pink remains and some caramelized bits form on the pan.

Deglaze & build sauce

Stir in 2 tbs tomato paste and cook 1–2 minutes to caramelize. Pour in 120 ml red wine (optional) and scrape up browned bits; let the wine reduce by half (2–3 minutes). Add 400 g crushed tomatoes, 250 ml stock, 1 tsp dried oregano and 1 bay leaf. Bring to a simmer.

Simmer low & slow

Reduce heat to low and add 60 ml milk. Partially cover and simmer gently for 35–45 minutes, stirring occasionally, until sauce is thick and flavors have melded. Taste and season with 1 tsp salt and 1 tsp black pepper. Remove bay leaf before serving.

Finish

If sauce is too thick, stir in up to 1/2 cup reserved pasta water to loosen. Toss with cooked pasta and serve with grated Parmesan and fresh basil if desired.

Divide pasta among 4 servings. Top each portion with the chosen sauce (Tomato & Basil, Primavera or Bolognese). Garnish with 10 g fresh basil leaves, 50 g grated Parmesan (or vegan alternative) and a pinch of chili flakes to taste. Serve immediately.