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MACON, Georgia (41NBC/WMGT) – It’s National Pasta Day, and managing partner Ernie Pitts from Carrabba’s Italian Grill in Macon came by to show us how to make their Pomodoro sauce.
Here’s the recipe:
Makes about 1 quart
- 1 Yellow onion, finely chopped
- ¼ cup extra-virgin olive oil
- 4 garlic cloves, minced
- 1 can (28 ounces) whole tomatoes in juice
- Kosher salt and freshly ground black pepper
- ¼ cup coarsely chopped fresh basil
- Combine the onion in a medium saucepan over medium heat. Cook, stirring occasionally, until the onion is golden brown and just beginning to caramelize, about 12 minutes. Add the garlic and stir until fragrant, about 1 minute.
- Pour the tomatoes and their juices into a bowl. Crush the tomatoes between your fingers. Pour the tomatoes and their juices into the saucepan and bring to a simmer. Reduce the heat to medium-low. Simmer, stirring often, until the tomato juices have thickened and the sauce has reduced slightly, about 20 minutes. Season with salt and pepper.
- Remove from the heat. Sprinkle the basil over the sauce and cover with the lid. Let stand for 5 minutes. Stir in the basil. (The sauce can be cooled, covered, and refrigerated for up to three days. Or freeze for up to 2 months and thaw overnight in the refrigerator before using).
TIP: To avoid bruising the basil, tare the leaves into pieces with your fingers. This will also leave you with basil-scented fingers.
In honor of National Pasta Day, the restaurant is having a ten-dollar pasta promotion through Sunday, October, 20.