Milk Street Sofrito $14.95 $11.96

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Here are a few quick weeknight meals we make by combining our sofrito with just a few pantry staples:
Quick Pasta with Tomato Sauce:
In a large skillet, heat 2 tablespoons extra-virgin olive oil until shimmering. Add 2 tablespoons sofrito and stir until bubbling. Add one 28-ounce can whole peeled tomatoes, lightly crushed. Simmer 5 minutes. Add 1 pound cooked pasta of your choice and ½ cup pasta cooking liquid. Simmer another 2 to 3 minutes until the sauce begins to cling to the spoon. Add pecorino Romano and chopped fresh basil or oregano and additional cheese. For puttanesca: Add 2 tablespoons capers and 2 chopped anchovies with the tomatoes. For arrabbiata: Add ½ teaspoon chili flakes with the sofrito. For amatriciana: Add 2 ounces pancetta and ½ teaspoon chili flakes into the sofrito.
Butter Beans with Sofrito:
Heat 2 tablespoons olive oil in a skillet. Add 2 to 3 tablespoons sofrito and stir to combine. Add 2 cans large butter beans, drained, and 1 cup chicken or vegetable broth. Simmer 5 minutes or until the sauce thickens slightly. Transfer to a bowl and top with chopped fresh dill and cooked bacon, if desired.
Sofrito Grilled Cheese:
Butter 2 slices sourdough bread. Spread 1 tablespoon sofrito on the inside of one of the buttered bread slices and place ⅓ cup shredded cheddar or gouda cheese on the other side. Cook over medium heat until golden brown and the cheese has melted.

Kitchen Notes

We developed this sofrito with an all-purpose flavor profile to suit just about any dish. Use as a sauce starter for a quick tomato sauce or meat ragù. Stir into lentils or rice for extra flavor. Try in any dish that you would start with a European sofrito or mirepoix.

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