Spaghetti Al Pomodoro Spaghetti With Tomato Sauce Recipes

Steps:

• Add the olive oil and garlic to a large Dutch oven or high-sided skillet. Turn the heat to medium-high and cook the garlic, stirring occasionally, until fragrant and lightly golden, and small rapid bubbles form around the cloves, 1 to 3 minutes. Remove the garlic from the pot and discard (or eat).
• Carefully and gently lower the chopped tomatoes into the hot oil and cook, stirring constantly, until the tomatoes let off some liquid and the sauce starts to bubble steadily. Season generously with salt. Lower the heat to medium and simmer, stirring occasionally, until the tomatoes break down and the sauce reduces significantly, about 40 minutes.
• Set a metal sieve, strainer or food mill over a medium bowl. Carefully pour in the tomato sauce. If using a sieve or strainer, push the sauce through with a spoon or flexible spatula, until all that remains are seeds and skins. Be sure to repeatedly scrape off the valuable pulp collecting on the bottom of the sieve (by holding the sieve down against the edge of the bowl and pulling it back). You should have about 2 cups of sauce in the bowl. Taste and add more salt, if needed, then return the sauce to the Dutch oven.
• Meanwhile, cook the spaghetti in a large pot of salted boiling water until al dente. Drain the pasta and add to the sauce.
• Turn the heat to high and cook, stirring constantly, until the sauce reduces slightly and the pasta is well coated but not drowned in the sauce, about 2 minutes. Remove the pot from the heat and let it sit so the pasta can absorb the sauce further, about 5 more minutes. Serve immediately.

Steps:

• Put up to boil plenty of lightly salted water.
• Now you have 2 choices: the simplified way of making the sauce or the real way.
• simplifid way: dice your tomatoes.
• more complicated: wait until the water boils then boil the tomatoes for 20 seconds. Let them cool down and then take off the skins. dice.
• In a pan with a bit of olive oil, start cooking your tomatoes with the basil ( with a bit of salt (a pinch really) and a bit of water, (about a quarter cup so that it doesn't dry out) on med heat. after about a minute cover and put on low heat.
• when the water boils, add the pasta. NEVER trust the cooking times, if it says 10 minutes, after 6 minutes check to see at what point it is. As someone who cooks pasta almost every day, after a while you develop mouthfeel and can determine more or less how much time is left.
• The sauce should be cooked through by the time the pasta is ready. If it is dried out, add some water from the pasta. It shouldn't be too liquid. drain the pasta when it is still a bit too al dente but almost done. Never was the pasta, the sauce needs the starch. Add the pasta to the sauce and cook for another minute or too.
• Buon appetito!