Orzo with Rancho Gordo Puglia Lentils and Calabrian Chilies
An Italian comfort dish with Rancho Gordo lentils, orzo, Calabrian chili paste, and a splash of balsamic. Simple ingredients, deep flavor, and a kid-approved favorite.
TABLE OF CONTENTS
Tomato Butter Pasta with Fresh Basil
Serves: 4–6
Time: 45 minutes (or 15 with Rao’s)
Tags: Comfort food, pantry gold, soul-satisfying
After an excruciatingly long day of driving and hiking, this was the pasta that brought us back to life. We were so starved we couldn’t be bothered with making sauce—so we cracked open a jar of Rao’s Marinara, and honestly? It worked beautifully in a pinch.
But when time allows, the 45-minute version is the one my kids ask for again and again. Built on Safeway Organics whole peeled tomatoes, Kerrygold butter, and a final flourish of Pecorino Romano and fresh basil, it’s soul food at its best. That last spoonful of extra sauce on top? That’s love.
This goes perfect with my post-hike Italian salad - quick, tasty and if you eat it before the pasta, you wont over eat.
Ingredients
- 1 lb spaghetti or other pasta
- 4 tbsp Kerrygold unsalted butter
- 1 can (28 oz) Safeway Organics whole peeled tomatoes (or 1 jar Rao’s Marinara if you’re wiped)
- Kosher salt
- ½ tsp sugar (optional, rarely needed)
- At least 3 cups reserved pasta water
- Grated Pecorino Romano, to finish
- Fresh basil, chiffonade
Directions
If using Rao’s (Quick Version):
- Boil pasta in salted water until al dente. Reserve 3 cups of pasta water, then drain.
- Return pasta to pot. Add 4 tbsp Kerrygold butter and a pinch of kosher salt. Toss to coat.
- Warm Rao’s Marinara in a separate pan. Add a few ladles to the pasta with a cup of pasta water. Stir until saucy and glossy. Add a little extra pasta water if the pasta gets too dry.
- Serve in bowls, spoon extra sauce on top, and finish with Pecorino Romano and fresh basil.
For the 45-Minute Homemade Sauce (The One Everyone Wants):
- Empty tomatoes into a medium saucepan. Add a generous pinch of salt.
- Simmer uncovered for 45 minutes, stirring occasionally, until thick and rustic. Taste and add sugar only if needed. You can push down on the tomatoes with the back of a spoon to crush them and break them down further if you’d like.
- Boil pasta, reserve 3 cups pasta water, and drain.
- Return pasta to pot. Add 4 tbsp Kerrygold butter and a pinch of kosher salt. Toss to coat.
- Add several ladles of your homemade sauce and a cup of pasta water. Mix over low heat until creamy and clingy. Add more pasta water, if the pasta becomes too dry. Think silky.
- Serve in bowls. Spoon extra sauce on top, then finish with Pecorino Romano and fresh basil.
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