I'm Allison. I see a ton of theatre. I'm a huge fan of Green Day, Ted Leo & the Pharmacists, Weezer, Oasis, Adam Rapp, Emily Giffin, and Shakespeare. I run sometimes, and do yoga always. My life has changed a lot in the last year, so this is my account of it all.
The first dish I tried making was from a recipe I found a few weeks ago in the New York Times. I left out the onions, and it’s basically a simple baked pasta, but it was good! As evident by the above photo, it was difficult to snap a picture that didn’t make the food look gross.
1/4 cup extra virgin olive oil
3/4 cup diced onions
1 table spoon sliced garlic
1 28-ounce can of crushed tomatoes
2 teaspoons salt
1 teaspoon crushed red pepper
1 cup Sardinian sheep’s milk ricotta
1 cup torn basil leaves
1/2 cup grated Parmesan cheese
1 box penne
2 tablespoons butter
Boil a pot of salted water.
Heat oil in a medium sauce pan heat over medium heat, add onions and saute until translucent; add garlic, and saute for another minute. Bring tomatoes and red minute. Bring tomatoes and red pepper to a simmer for 20 minutes.
Cook pasta in water for five minutes, then drain.
Place pasta in the man with sauce. Stair until coated well. Sprinkle 1/4 cup of parmesan over pasta. Turn heat off and add butter, basil, and ricotta. Stir and pour in a 12”x9” baking dish. Put remaining parmesan on top and bake in a 425* oven for 20-30 minutes until the top is crown and crispy.