RISOTTO-STYLE PENNE WITH TOMATOES AND RICOTTA SALATA

Risotto-Style Penne with Tomatoes and Ricotta Salata ([>])

A photo in an Italian food magazine of tiny pasta cooked in a tomato broth until thick and creamy looked so luscious that I had to try it. The technique used—similar to making risotto—is unusual for cooking pasta. For this recipe, I use full-sized penne. The starch in the pasta gives the broth more body as it cooks. For convenience, I use canned tomatoes, but fresh tomatoes in season—they need to be peeled—are excellent.

Cook Time: 40 minutes
Serves: 4

¼	cup extra-virgin olive oil
½	cup chopped onion
1	garlic clove, grated
1	can (28 ounces) Italian plum tomatoes with juice
4¾	cups Easy Basic Vegetable Broth ([>]) or water
4	large fresh basil leaves, torn
12	ounces penne
1	cup coarsely shredded ricotta salata, Greek Kasseri, Pecorino Romano or Parmigiano-Reggiano cheese (about 4 ounces)

1. Heat the oil in a large skillet or Dutch oven until it is hot enough to sizzle a piece of onion. Add the onion and cook, stirring, over medium-low heat until golden, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, 2 cups of the broth and half the basil. Bring to a boil, breaking up the tomatoes with the side of a spoon, and cook over medium heat, stirring occasionally, until slightly thickened, about 15 minutes.
2. Meanwhile, pour the remaining 2¾ cups broth into a small saucepan and bring to a boil. Keep the broth hot over low heat.
3. Add the penne to the tomato-broth mixture. Adjust the heat to maintain a gentle boil and cook, stirring frequently, until the penne is al dente, gradually adding hot broth as the pasta absorbs the liquid in the pan, about 20 minutes.
4. Stir in ½ cup of the cheese and the remaining basil. Spoon the pasta into shallow bowls and top with the remaining ½ cup cheese. Serve at once.

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Make a Meal

Serve with Broiled Summer Squash with Vinaigrette, Dill and Goat Cheese ([>]).

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