Spaghetti al Pomodoro

Serves 1
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Directions

  1. 1Halve the cherry tomatoes.
  2. 2Halve the cherry tomatoes.
  3. 3Halve the cherry tomatoes.
  4. 4Cut the onion in half.
  5. 5Cut the onion in half.
  6. 6Cut the onion in half.
  7. 7Peel the garlic cloves.
  8. 8Peel the garlic cloves.
  9. 9Peel the garlic cloves.
  10. 10Add a generous amount of olive oil to a pan.
  11. 11Add a generous amount of olive oil to a pan.
  12. 12Add a generous amount of olive oil to a pan.
  13. 13Add the onion and garlic to the pan and cook until caramelized.
  14. 14Add the onion and garlic to the pan and cook until caramelized.
  15. 15Add the onion and garlic to the pan and cook until caramelized.
  16. 16Chop the Calabrian chili peppers.
  17. 17Chop the Calabrian chili peppers.
  18. 18Chop the Calabrian chili peppers.
  19. 19Add the Calabrian chili peppers and tomato paste to the pan.
  20. 20Add the Calabrian chili peppers and tomato paste to the pan.
  21. 21Add the Calabrian chili peppers and tomato paste to the pan.
  22. 22Fry the ingredients in the pan.
  23. 23Fry the ingredients in the pan.
  24. 24Fry the ingredients in the pan.
  25. 25Add the cherry tomatoes and a pinch of salt to the pan.
  26. 26Add the cherry tomatoes and a pinch of salt to the pan.
  27. 27Add the cherry tomatoes and a pinch of salt to the pan.
  28. 28Cover the pan and cook for 10 minutes.
  29. 29Cover the pan and cook for 10 minutes.
  30. 30Cover the pan and cook for 10 minutes.
  31. 31Reduce the sauce to concentrate the flavor and get it thick.
  32. 32Reduce the sauce to concentrate the flavor and get it thick.
  33. 33Reduce the sauce to concentrate the flavor and get it thick.
  34. 34Boil water for the pasta.
  35. 35Boil water for the pasta.
  36. 36Boil water for the pasta.
  37. 37Blend the sauce with a handful of basil for a velvety luscious sauce.
  38. 38Blend the sauce with a handful of basil for a velvety luscious sauce.
  39. 39Blend the sauce with a handful of basil for a velvety luscious sauce.
  40. 40Taste the sauce for seasoning.
  41. 41Taste the sauce for seasoning.
  42. 42Taste the sauce for seasoning.
  43. 43Optionally, pass the sauce through a sieve to get rid of the skin and seeds.
  44. 44Optionally, pass the sauce through a sieve to get rid of the skin and seeds.
  45. 45Optionally, pass the sauce through a sieve to get rid of the skin and seeds.
  46. 46Keep the sauce on a light bubble.
  47. 47Keep the sauce on a light bubble.
  48. 48Keep the sauce on a light bubble.
  49. 49Add the pasta to the boiling water.
  50. 50Add the pasta to the boiling water.
  51. 51Add the pasta to the boiling water.
  52. 52Two minutes before the pasta is al dente, add it to the sauce.
  53. 53Two minutes before the pasta is al dente, add it to the sauce.
  54. 54Two minutes before the pasta is al dente, add it to the sauce.
  55. 55Add a ladle of starchy pasta water, some butter, and grated Parmesan cheese to the pasta and sauce.
  56. 56Add a ladle of starchy pasta water, some butter, and grated Parmesan cheese to the pasta and sauce.
  57. 57Add a ladle of starchy pasta water, some butter, and grated Parmesan cheese to the pasta and sauce.
  58. 58Vigorously toss the pasta to get a creamy emulsified sauce.
  59. 59Vigorously toss the pasta to get a creamy emulsified sauce.
  60. 60Vigorously toss the pasta to get a creamy emulsified sauce.
  61. 61Plate the pasta using tongs.
  62. 62Plate the pasta using tongs.
  63. 63Plate the pasta using tongs.
  64. 64Add more sauce on top of the pasta.
  65. 65Add more sauce on top of the pasta.
  66. 66Add more sauce on top of the pasta.
  67. 67Garnish with grated Parmesan and thinly sliced basil.
  68. 68Garnish with grated Parmesan and thinly sliced basil.
  69. 69Garnish with grated Parmesan and thinly sliced basil.

Ingredients

  • cherry tomatoes
  • cherry tomatoes
  • cherry tomatoes
  • 2 onion
  • 2 onion
  • 2 onion
  • 4 cloves garlic
  • 4 cloves garlic
  • 4 cloves garlic
  • 2 Calabrian chili peppers
  • 2 Calabrian chili peppers
  • 2 Calabrian chili peppers
  • olive oil
  • olive oil
  • olive oil
  • tomato paste
  • tomato paste
  • tomato paste
  • pinch salt
  • pinch salt
  • pinch salt
  • spaghetti
  • spaghetti
  • spaghetti
  • 1 handful basil
  • 1 handful basil
  • 1 handful basil
  • Parmesan cheese
  • Parmesan cheese
  • Parmesan cheese
  • butter
  • butter
  • butter

Equipment

knifecutting boardpanstrainerblenderpottongsladlegraterspatula

Tips

  • Use cherry tomatoes for the sauce as they have a lower water content, which means more intense flavor and sweetness.
  • Use bronze-cut dried pasta as its rough surface better holds onto sauces.
  • Pass the sauce through a sieve to get rid of the skin and seeds for a velvety luscious sauce.