Classic Red Sauce Alphabets with Parmesan
Cook Time: 30 MINUTES
Serves: 2 PEOPLE
- 1 box Banza Alphabets
- 28-ounce can of San Marzano whole peeled tomatoes
- 5 tbsp unsalted butter
- 1 large bunch of basil, leaves chopped and stems reserved
- ½ cup grated Parmesan, plus additional for serving
- Fresh basil, for garnish
- Make Tomato Sauce: Combine tomatoes, butter and basil stems in a medium pot. Bring to a simmer, then cook uncovered on medium heat for about 30 minutes.
- Cook Banza: While sauce simmers, bring a large pot of water to a boil. Add Banza and cook according to package directions.
- Finish Pasta: Once sauce has thickened slightly, transfer to a large blender or use an immersion blender to puree (basil stems can be blended in or removed). Taste and season with salt and pepper as desired. Add Banza and toss gently to coat. Garnish with Parmesan and basil leaves.
• Inspired by Marcella Hazan’s sauce!
• Add oregano, anchovy filets, or chili flakes to the tomato sauce for layers of flavor.
• Toast chopped garlic in the butter before adding the tomatoes.
• Turn the parmesan into crisps by making small mounds of parm (about 1 tablespoon) on a parchment-lined baking sheet and baking at 400°F for 3-5 minutes, until golden and crispy. Crumble over finished pasta.
• When they’re in season, add some fresh cherry tomatoes along with the canned tomatoes to brighten it up.