To celebrate National Spaghetti Day, Chef Brian from Carrabba's Italian Grill demonstrates a delicious Spaghetti Pomodoro dish on Studio 10!
- 1 Yellow onion, finely chopped
- ¼ cup extra-virgin olive oil
- 4 garlic cloves, minced
- 1 can (28 ounces) whole tomatoes in juice
- Kosher salt and freshly ground black pepper
- ¼ cup coarsely chopped fresh basil
1. Combine the onion in a medium saucepan over medium heat. Cook, stirring occasionally, until the onion is golden brown and just beginning to caramelize, about 12 minutes. Add the garlic and stir until fragrant, about 1 minute.
2. Pour the tomatoes and their juices into a bowl. Crush the tomatoes between your fingers. Pour the tomatoes and their juices into the saucepan and bring to a simmer. Reduce the heat to medium-low. Simmer, stirring often, until the tomato juices have thickened and the sauce has reduced slightly, about 20 minutes. Season with salt and pepper.
3. Remove from the heat. Sprinkle the basil over the sauce and cover with the lid. Let stand for 5 minutes. Stir in the basil. (The sauce can be cooled, covered, and refrigerated for up to three days. Or freeze for up to 2 months and thaw overnight in the refrigerator before using).
TIP: To avoid bruising the basil, tare the leaves into pieces with your fingers. This will also leave you with basil-scented fingers.
National Spaghetti Day is Friday, January 4th and Carrabba’s Italian Grill restaurants nationwide will be celebrating with a special offer. For one day only, enjoy their delicious Spaghetti Pomodoro, sautéed in classic tomato sauce, Penne Alfredo and Linguine Positano, featuring crushed tomatoes, garlic, olive oil and basil, for only $10.