Giant Ass Penne. That's right, its frickin' huge. Like, it was the size of my hand, no joke. For real though, low-key only used it because its pretty. Feel free to use this is your version, but a normally sized penne will work just as well. The sauce is a pretty traditional Italian sauce that is one of, if not the simplest. Let's go.
7 roma tomatoes (on the larger side, no puny ass tomatoes in my kitchen) roughly chopped
3 cloves of fresh garlic (rough chopped)
1 white onion, medium (sliced thin, or as thin as your little fingies will let you get)
1 carrot, fresh, long, orange (in case you forgot), sliced in uniform chunks
Salt and Pepper
1/2 pound pasta (again, GAP doesn't have to be the one, do yo thing)
- Alright, lets get this started. Get your pan hot with some EVOO and toss in your garlic and onion. Mix around until it becomes aromatic af and season with salt and pepper.
- Throw in the carrots. They take a relatively long time to open up to you, so you want to give them their sweet time. Once those have been tossed in, turn the heat down to about medium-low and stir constantly for 5 or so minutes.
- Now, the saucy part. Add in the chopped Roma tomatoes, and don't throw away the innards! Toss that shit in there with it, the more the merrier. Season again with salt and pepper and keep on mixing to really get everything mixing with each other.
- While this is simmering, I would work on getting a pot of salted water up to a boil, just so you aren't rushing last minute to get everything together.
- When you are tasting the sauce, you are looking for the flavor of the tomato to be the star and everything else to be like back up dancers. They are there, and crucial to the dish, but they aren't the star (plain and simple, sorry about it).
- At this point, once the sauce has been simmering for 25-30 minutes and you have your pasta cooking in the salted boiling water (preferably to al dente), its just draining off the pasta, and throwing it into your sauce pan.
- Keep the stove on during this step, kind of important. Put the cooked, drained pasta into the pan and be constantly moving it around with a wooden spoon or rubber spatula. Only about 2 minutes, and then take off the burner, season again with some pepper only and serve.
- Feel free to garnish with some freshly grated parmesan cheese, but I freeball it and just get right into it. That's the best way.