Spaghetti Al Pomodoro Spaghetti With Tomato Sauce Recipes

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PASTA AL POMODORO

Pomodoro, the Italian word for tomato, comes from pomo d'oro ("golden apple"), and also refers to this sauce. A good pomodoro leans into the inherently savory, umami-rich flavor of the tomatoes, so use the best ones you can find. Any combination of low-water, high-flavor tomatoes like plum, grape, cherry and Campari, cooked down to their purest essence, makes for the most vibrant result. Thin spaghetti works best here, as its airy bounciness catches the pulpy tomato sauce beautifully, but regular spaghetti would taste great, too. Add basil at the end, if you'd like, or a dusting of cheese, but a stalwart pasta al pomodoro made with peak-season tomatoes needs neither.

Provided by Eric Kim

Categories     dinner, lunch, pastas, main course, side dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 5



Pasta al Pomodoro image

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.

1/2 cup extra-virgin olive oil
4 large garlic cloves, lightly crushed and peeled
3 pounds ripe tomatoes (any mix of plum, grape, cherry and Campari), coarsely chopped
Salt
1 pound thin spaghetti

SPAGHETTI AL POMODORO (SPAGHETTI WITH TOMATO SAUCE)

simple 10 minute tomato sauce. The pasta you choose will make or break the recipe. Italian cooking is based on simplicity and for simplicity to work you MUST use quality ingredients. Cheap pasta (it's often yellowy with a lot of broken pieces and little markings on it) won't stay "al dente" that is with a little bite to it. Use plenty of water so it doesn't stick to the pot or to each other. For the tomatoes: only FRESH ripe roma tomatoes (the long kind, use San Marzano if you can find them) or tomatoes without too many seeds.

Provided by Leah in Bologna

Categories     Spaghetti

Time 15m

Yield 2 serving(s)

Number Of Ingredients 3



Spaghetti Al Pomodoro (Spaghetti With Tomato Sauce) image

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!

Nutrition Facts : Calories 241.6, Fat 1.1, SaturatedFat 0.2, Sodium 5.6, Carbohydrate 48.8, Fiber 2.6, Sugar 2.4, Protein 8.6

110 g per person spaghetti
100 -150 g per person Fresh, garden, tomatoes
fresh basil, chopped right before putting it in the pan so it doesn't blacken

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