- Basic Mostaccioli Recipe
Serves/Makes:4 or more
- 12 oz (336 grm). to 16 oz (448 grm). dry mostaccioli
- 32 oz (896 grm). canned crushed tomatoes, (Use Italian Plums or other rich meaty tomato. Whole canned tomatoes crushed in your hands is fine, do not use fresh tomatoes.)
- vegetable cooking spray
- 1 tbsp (15 ml) or a little more of olive oil
- 1 large onion, diced
- 5 cloves garlic, minced
- 1 tbsp (15 ml) granulated sugar
- 1 tbsp (15 ml) sea salt (table salt is ok)
- 1 tbsp (15 ml) fresh ground pepper, or coarse ground pepper
- 1 cup (225 ml) fresh parsley, chopped/minced
- 1/2 cup (125 ml) fresh basil, thinly sliced, or torn is best in littler pieces
- 1/2 cup (125 ml) Romano cheese, grated
- Cook pasta according to package directions, and drain, then set aside.
- Into your food processor with the basic chopping blade, throw in the tomatoes, and give it a pulse or two, until not smooth, but only slightly chunky.
- Then, spray a big sauce pan with vegetable oil and saute the onion, garlic for about 2-3 minutes, until they are just cooked, but not browned or tanned.
- Then, to the sauce pan, add the tomatoes, sugar, salt, and pepper, bringing the tomatoes to a boil.
- Then, immediately reduce the heat, and simmer, uncovered for about 10 minutes.
- Stir in parsley and basil.
- Serve sauce over pasta; sprinkle with Romano cheese.
- This is a simple recipe, and the family that taught me this recipe always served it with grilled or pan seared steaks, chops, or chicken. Sounds like a strange combination, but it was delicious together in a meal.