Hudson Yards at Home with Chef Michael Lomonaco

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier while canola is more budget-friendly.

Heat olive oil in a pan.

Crush San Marzano tomatoes by hand and add them to the pan.

Add a whole onion to the pan without cutting off the ends.

Season with salt and a grind of fresh black pepper.

Add half a can of water from the tomatoes to the pan.

Let the sauce cook for about 30 minutes.

Prepare pasta water by adding salt and bringing it to a boil.

Add imported dried pasta to the boiling water and cook according to package directions, about 7-11 minutes.

Check the pasta for doneness, it may take a minute longer than expected.

Use an immersion blender on the tomato sauce, leaving the onion whole.

Add a little pasta water to the tomato sauce.

Combine the cooked pasta with the tomato sauce in the pan, allowing it to cook together for another minute or two.

Finish the pasta with a little butter and Parmesan cheese before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens