My boy friend is Italian. Needless to say, I’m under lots of pressure to make the perfect pasta. This past weekend I think I came pretty close (or at least he told me so).
- extra virg olive oil
- 1 large onion chopped
- 2 heads of garlic and an addition 3 cloves chopped
- 28oz can of plum tomatoes chopped
- 28oz can crushed tomatoes
- 1/2 cup red wine
- 1 cube chicken bullion
- 10 leaves fresh basil
- 1 tsp dry oregano
- 8 oz of baby bella mushrooms sliced
- 1 bag of fresh arugula
- salt and pepper to taste
- 16 oz of whole wheat pasta
Preheat oven to 350. Cut the root part off your heads of garlic. Place each head on a piece of tin foil cut side up and drizzle with oil, salt and pepper. Wrap foil tightly around the garlic and bake for 50 minutes to an hours, or until cloves are tender.
Allow garlic to cool. Squeeze garlic cloves from skin and set aside.
In a large sauce pan heat oil. Add onion and saute until golden. Add garlic and stir. Lower heat and add plum and crushed tomatoes. Stir in bullion, wine, mushrooms, basil, oregano, salt and pepper. Cover with lid and simmer for 40 minutes to an hour.
Boil pasta in salted water until al dente. Drain and return to the pot that you boiled it in.
Add arugula to sauce and cover pan with lid. Allow arugula to wilt (5 minutes) and stir to combine with sauce. Add roasted garlic and simmer for a couple minutes so that flavors combine.
Spoon some of your sauce on to your pasta and stir so that all the pasta is covered is some sauce. Pour pasta onto serving platter and add the remaining sauce on top.
Let me know if your boy friend liked it as much as mine did!