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Strega Nona cover

Book

Strega Nona
​by Tommie dePaola

Big Anthony uses Strega Nona’s magic to boil more and more pasta – too much for him to eat! Help Anthony and eat some of the pasta he’s made with Anthony’s Spaghetti.
 

Cook

Anthony's Spaghetti

​Complexity: Some chopping, but overall a simple recipe on the stove.
Time: 15 minutes prep plus 60 minutes cooking.

Ingredients

Pasta Sauce
  • 1/2 cup olive oil
  • 1 large yellow onion, chopped (1-1/2 cups)
  • 3 medium cloves garlic, crushed
  • 2 tsp. chopped fresh oregano or 1 tsp. dry oregano
  • 1 bay leaf
  • 1 Tbs. tomato paste
  • 2 26- to 28-oz. containers diced tomatoes, preferably Pomì brand
  • Kosher salt
  • Parmesan cheese for topping
Pasta
  • Kosher salt
  • 1-1/2 lb. dried spaghetti

Directions

Make the sauce:
  1. Heat the olive oil in a heavy-duty 4-quart saucepan over medium heat.
  2. Add the onion, garlic, oregano, and bay leaf. Cook, stirring often, until the onion is soft, 6 to 10 minutes.
  3. Add the tomato paste and cook, stirring constantly, until darkened, 3 to 4 minutes.
  4. Add the tomatoes and their juice and 1 tsp. salt.
  5. Bring to a boil and then simmer over low heat, stirring frequently, until the sauce has reduced by about a third, 40 to 60 minutes.
  6. Remove the bay leaf and season to taste with salt. Keep warm, covered. The sauce can also be refrigerated for up to 5 days, or frozen for 1 month.
Cook the pasta:
  1. Bring a large covered pot water to a boil.
  2. Add the pasta and cook, stirring occasionally, for 2 minutes less than package timing for al dente. Reserve 2 cups of the pasta water and drain.
  3. Return the pasta to the pot and mix with the remaining sauce. Add 1 cup pasta water to thin the sauce and cook over medium heat until the pasta is al dente, 2 to 3 minutes. Add more pasta water if necessary, and season to taste with salt.
  4. Transfer the spaghetti to a large heated serving bowl. Top with the sauce and serve.
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