Spaghetti al Pomodoro
If you can believe it, tomatoes weren’t mixed into pasta until the 1800s! Before that, pasta was eaten plain or only with cheese. I love eating it both ways but once you try this dish you might even prefer it over slow cooked sauce. Let me know what your favourite 15-minute pasta recipe is.
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#spaghetti #spaghettialpomodoro #pasta
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⏱️⏱️TIMECODES⏱️⏱️
0:00 How to Make Spaghetti with Tomato Sauce
0:50 Introduction to Spaghetti with Tomato Sauce
1:14 Ingredients for Spaghetti with Tomato Sauce
2:00 How to Cut Cherry Tomatoes
2:40 How to Make the Sauce
7:20 How to Cook Spaghetti
8:03 Finish Cooking the Sauce
9:22 Combine the Spaghetti with the Sauce
11:11 How to Serve Spaghetti with Tomato Sauce
12:23 How to Eat Pasta, E ora si Mangia...Vincenzo's Plate!
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Ingredients
- 300 g0.66 lb Thick Squared spaghetti
- 400 gCherry tomatoes or 1 can of whole peeled tomatoes
14oz. Or 1 can of whole peeled tomatoes
- 1 bunchFresh Basil
- 2 cloveGarlic
- 3 tbspextra virgin olive oil
EVOO + extra for topping
- Salt & Pepper
- 1 tbspRock salt
- Pecorino Romano Cheese
Directions
- 1
You can’t make tomato sauce without tomatoes! Start your spaghetti al pomodoro by slicing the cherry tomatoes in half after removing the vine.
- 2
Pour the EVOO in a large cooking pan before adding crushed garlic. Don’t miss out on extra flavor by forgetting to scrape the garlic press.
- 3
Next, add the pre-cut cherry tomatoes to the pan along with a generous amount of salt and pepper.
- 4
Cook the tomatoes on medium-low heat until you see the juices come out, stirring continuously.
- 5
Break the basil (stalk included!) into pieces, add it to the pan, and stir to infuse the flavor.
- 6
The longer you cook the tomatoes, the more juice you'll see. After ten or so minutes, remove the basil pieces from the pan and add the mixture to a blender.
- 7
Pulse the sauce for about 20 seconds – it's essential to blend gently and quickly.
- 8
Add rock salt into a large pot with 5L of boiling water before twisting and dropping the pasta in. You might need to lightly push the pasta into the water with a spoon.
- 9
For al dente pasta, cook for 13 minutes or according to exact package directions – don’t throw it against the wall or on your ceiling!
- 10
While the pasta is cooking, add the blended sauce back into the pan on low heat.
- 11
Break small pieces of fresh basil leaves into the sauce for an even stronger basil taste, stirring occasionally.
- 12
Make sure to stir, stir, stir! At the point the pasta is almost cooked, collect a mug full of pasta cooking water.
- 13
Next add the pasta using tongs into the saucepan – it's okay if some water goes in as well. Mix it through ensuring the sauce coats the pasta evenly.
- 14
Use your extra pasta water and add a small amount into the pan. Toss the spaghetti al pomodoro pasta – if you can!
- 15
The finishing touch is a drizzle of EVOO and fresh basil. If you’re a cheese lover – add in some Pecorino Romano and give a final toss with the pasta.
- 16
E ora si mangia, Vincenzo’sPlate….Enjoy!
Spaghetti al Pomodoro
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