{"id":70068,"date":"2012-04-30T14:14:04","date_gmt":"2012-04-30T19:14:04","guid":{"rendered":"https:\/\/www.dietsinreview.com\/diet_column\/?p=70068"},"modified":"2012-04-30T14:15:10","modified_gmt":"2012-04-30T19:15:10","slug":"make-bobby-flays-perfect-penne-marinara-and-classic-garlic-bread","status":"publish","type":"post","link":"https:\/\/dietsinreview.com\/diet_column\/04\/make-bobby-flays-perfect-penne-marinara-and-classic-garlic-bread\/","title":{"rendered":"Make Bobby Flay’s Perfect Penne Marinara and Classic Garlic Bread"},"content":{"rendered":"

Hearty penne marinara is a staple in my home. About once a week, my husband I start craving this classic Italian dish and get to cooking the best way we know how. But, I can guarantee you it’s nowhere close to ‘classic’ Italian style, since the sauce most often comes from a jar and the noodles come from a box and usually<\/em> end up overcooked.\"\"<\/a><\/p>\n

But thanks to chefs like Bobby Flay<\/a><\/strong>\u00a0who take the seemingly complicated meals and break them down into totally doable dishes, we’re able to recreate regional favorites right in our own home.<\/p>\n

Flay – longtime chef, restaurateur, and Food Network star – recently stopped by The Today Show<\/a><\/strong><\/em> to dish out his tips on what to do – and what not to do – wen it comes to classic penne marinara.<\/p>\n

With his guidance, we can avoid those common cooking mistakes and finally master the process that yields a perfect tomato sauce<\/a><\/strong> and the quintessential al dente noodle. Flay even throws in his tips for garlic bread, too.<\/p>\n

Bobby Flay’s Perfect Penne Marinara<\/strong><\/p>\n

What to do:<\/strong><\/p>\n

Step 1<\/strong>: Sweat a handful of small-diced white onions and minced garlic in a splash of olive olive oil. Then add a whole can of whole tomatoes with the juice. Cook at a simmer and as tomatoes soften, lightly smash them down a potato masher, or other kitchen tool. Let the sauce remain at a low simmer as the pasta cooks.<\/p>\n

Step 2<\/strong>: Salt the water; a good pinch should do.<\/p>\n

Step 3<\/strong>: If the box says to cook the pasta for 11 minutes, cook it for 8 so you get that perfect al dente texture. Plus, it’s going to cook a bit more in the sauce.<\/p>\n

Step 4<\/strong>: Once the pasta is cooked, add it to the sauce and season the pasta again before stirring. Flay says if you neglect doing so, you’ll have a bland dish on your hands. He recommends a healthy sprinkle of salt, pepper and fresh-grated Parmesan cheese, and then stirring into the sauce. Then, cook for only an additional minute or so.<\/p>\n

Step 5<\/strong>: Throw in some fresh basil at the very end, or parsley, if it’s what you have access to.<\/p>\n

Step 6<\/strong>: And lastly, throw a bunch of arugula on top for a bit of a peppery taste and a nice healthy, light texture. Then, quickly invert the pasta onto a serving dish and serve immediately.<\/p>\n

What not to do:<\/strong><\/p>\n