On this week’s Need to Know Rochester, we’re inside the classroom to get a glimpse of the Common Core in action. Everybody’s weighing in - students, teachers, parents and education leaders give their take and whether they think the new standards will last. Also on the show – we hear from the leaders of two private schools in our area who have said “no thanks” to the Common Core. They explain why. Also, we’re back in the kitchen to finish up an easy Italian meal to help celebrate the entrance of spring.
“An easy quick spring time sauce that uses just a few ingredients but is so delicious!” –Fina Mineo-Burroni
3 or 4 tablespoons of olive oil
1 or 2 cloves garlic chopped
1 small onion finely chopped
4 or 5 Roma tomatoes
salt and pepper to taste
fresh grated parmesan cheese
1/2 pound pasta( we used Pappardelle)
To make sauce:
In a large pan, sauté the onion in olive oil with the garlic until translucent, (about 5 minutes).
Salt and pepper to taste.
Add chopped Roma tomatoes, cook for about 5 minutes, just until soft, but still vibrant and fragrant (about 5 minutes).
Meanwhile bring a pot of water to a rolling boil, salted of course.
Cook pasta according to package, usually 5 to 7 minutes (al dente of course) NOTE: you can use any pasta but a flat pasta like Pappardelle or Tagliarrini (fresh fettuccine) will do the job.
Drain pasta well, add directly to the pan with the sauce, add torn fresh basil, salt and pepper to taste and toss well.
Plate, grate parmesan cheese directly over the pasta and finish with some olive oil, and enjoy!
Cook time ...15 minutes!
Prep time 10 minutes
Olive Oil Cake
3/4 cup extra-virgin olive oil
3 cups flour
1 cup sugar
1 tablespoon grated orange zest
1 teaspoon grated lemon zest
1/3 whole milk
1/3 cup heavy/double cream
2 tablespoons baking powder
Preheat oven to 325 degrees F. Lightly oil a 10-12 inch Bundt pan or angel food cake pan, then dust with flour, shaking off the excess by turning the pan upside down and gently banging it several times on the countertop.
Combine the eggs and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until pale yellow, about 1 minute.
Add the flour, orange and lemon zest, oil, milk and cream and mix on low speed until well combined. Add the baking powder and mix in thoroughly.
Spoon the batter into the prepared pan, smoothing the top with the back of a wooden spoon.
Bake the cake until the top is golden brown and a wooden skewer inserted into center comes out clean.
Bake Time…35-45 minutes!
Let the cake cool completely in the pan on a rake before unmolding and serving. Sprinkle powdered sugar on top and serve.