DON'T throw away your Parmesan rinds! Giada De Laurentiis uses them to add extra flavor to her pasta sauce! Subscribe ► http://foodtv.com/YouTubeGet the recipe ► https://foodtv.com/2T3E2MxGiada De Laurentiis visits Italy to reconnect with her roots. Whether she's digging into her family's recipe book or sharing Italian culture with her daughter Jade, her trip is all about the bounty and beauty of Italy enjoyed with friends and family.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Basic Parmesan PomodoroRecipe courtesy of Giada De LaurentiisTotal: 1 hr 5 minActive: 30 minYield: 6 servingsLevel: EasyIngredients1/3 cup plus 2 tablespoons extra-virgin olive oil5 cloves garlic, peeled and smashed 3 large, full stems basil Three 14-ounce cans peeled cherry tomatoes 1 carrot, peeled and halved8 ounces Parmigiano-Reggiano rind, cut into 3-inch pieces Kosher salt1 pound penne rigate pasta 1/2 cup grated Parmigiano-Reggiano, plus more for serving3 to 4 tablespoons butter DirectionsHeat a medium nonreactive saucepan over medium-high heat. Add 1/3 cup of the oil and the garlic, and reduce the heat to medium. Cook the garlic, stirring often and mashing gently with a wooden spoon, until golden brown and beginning to soften, 5 minutes. Add the basil, tomatoes and their juices, the carrots and cheese rinds. Stir with a wooden spoon to combine. Bring to a simmer and adjust the heat to maintain a simmer. Cook for 35 minutes stirring occasionally to prevent sticking. Add 1 teaspoon of the salt. Remove from the heat and cool slightly.Remove the rinds, carrots and basil. At this point you can use an immersion blender to puree slightly or leave it as a chunky sauce.Bring a large pot of salted water to a boil. Cook the penne 2 minutes less than the package directions. Meanwhile, rewarm the sauce in a large, straight-sided skillet set over medium heat. Using a spider, strain the pasta from the water and add it directly into the pan with sauce, reserving 1/2 cup of the pasta water. Before stirring, sprinkle the pasta with the grated cheese. Toss the pasta, cheese and sauce together. Add the butter, the remaining 2 tablespoons olive oil and the reserved pasta water and continue to cook until the sauce is creamy and the pasta is al dente. Serve topped with more cheese if desired.https://www.instagram.com/giadadelaurentiis https://www.facebook.com/giada/ https://twitter.com/GDeLaurentiis Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #GiadaDeLaurentiis #GiadaInItaly #FoodNetwork #BasicParmesanPomodoroGiada Makes Parmesan Pomodoro Pasta | Giada in Italy | Food Networkhttps://youtu.be/g9CFodJEvxE
