Few things are more comforting than a steaming bowl of macaroni and cheese. Most versions ooze with butter and cheese. But this one, adapted from “Start Here: Instructions for Becoming a Better Cook: A Cookbook” by Sohla El-Wahlly, is lighter and extra flavorful, replacing the cream with pomodoro, a simple tomato sauce infused with garlic and fresh basil. Serves 2-3. – Susan Puckett
Ingredients
- Kosher salt
- 1 cupelbow macaroni
- 2 tbsp extra-virgin olive oil
- 2-3 garlic cloves, thinly sliced
- 1 cup tomato puree
- 3 oz Parmesan cheese, coarsely grated (about ¾ cup)
- 2 tbsp cold unsalted butter, cut in cubes
- ¼ to ½ cup roughly torn fresh basil leaves
Instructions
- Bring a medium saucepan of water to boil. Season with 1-2 tsp salt. Add pasta and cook, stirring occasionally, until somewhat tender but slightly undercooked; it will finish cooking in the sauce.
- Reserve 1 cup of pasta water before draining.
- Meanwhile, in a medium skillet combine oil and garlic. Cook over medium heat, stirring frequently until garlic is barely golden, about 2 mins.
- Add tomato puree,increase heat to medium-high, bring sauce to boil. Add drained pasta and ½ cup of the reserved pasta cooking water, and cook, stirring frequently, until pasta is al dente and the sauce slightly thickened.
- Reduce heat to low and add parmesan, stirring frequently until melted. Remove heat and add butter & basil, (reserving a few leaves for garnish), stirring until butter melts. Taste. Add salt if needed, divide between bowls, top w/ more basil. Serve!
Susan Puckett is a cookbook author and former food editor of The Atlanta Journal-Constitution. Follow her at susanpuckett.com.
