Remember how we said it was bad to cook a bunch of pasta and call that vegetarianism? Trying to convert ourselves more to whole grain, we found some spelt and buckwheat pasta. Lower on the glycemic index, it’s a pretty good way to be able to enjoy pasta. The gemelli were just a fun shape (twins, right?). There a few things I’m learning about vegetarian cooking, one of the most important being that of layering and texture. The roast peppers aren’t necessary but add a nice sharp spice to it. As far as the tomato sauce goes, this is the reddest one I can make with the canned tomatoes that I use. If you want to go for an umami bomb and don’t care if the sauce is a little darker, caramelize the onions and substitute fish sauce for the red wine vinegar. I’ll post that one later.

Garlic tomato gemelli with roasted peppers

Pressure cooker tomato sauce
2 28 oz can of whole peeled tomatoes
1 head of garlic, peeled. Yes, an entire head.
1 whole onion thinly sliced
2 tbsp of red wine vinegar
salt to taste
big pinch of thyme
2 cups of water

In this order: onions, garlic, the rest.

Bring to high pressure and let it go 15 minutes if you’re in a hurry, 20 if you’re not.

The rest of the dish
Simmer your pasta in salted water until al dente. This stuff will really fall apart if you don’t watch it.
Roast 1 poblano pepper over an open flame or broiler. Seed, peel as much as you want, and cut into thin slices to use as your garnish.
Top with fresh olive oil and grated parm.

On saucing the pasta
You have two choices here: college style (dump it all together and let it do what it wants) or restaurant style. If you start with a little bit of the sauce, and add the pasta to it in a big skillet, you just toss it together. What helps here is if you butter or oil the sauce a little bit to make it more “mantecare” or creamy. This definitely helps the sauce stick to the noodle and is more of a haute version that you don’t get everyday. The picture is the dumb old college way, but I’ve since made it and sauced it properly which makes it really nice.


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