Spaghetti al Pomodoro

Name: Spaghetti al Pomodoro
Cuisine: Italian
Ingredients: cherry tomatoes; 2 onion; 4 cloves garlic; 2 Calabrian chili peppers; olive oil; tomato paste; pinch salt; spaghetti; 1 handful basil; Parmesan cheese; butter

Serves 1

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Spaghetti al Pomodoro

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Serves 1

Directions

1Halve the cherry tomatoes.
2Cut the onion in half.
3Peel the garlic cloves.
4Add a generous amount of olive oil to a pan.
5Add the onion and garlic to the pan and cook until caramelized.
6Chop the Calabrian chili peppers.
7Add the Calabrian chili peppers and tomato paste to the pan.
8Fry the ingredients in the pan.
9Add the cherry tomatoes and a pinch of salt to the pan.
10Cover the pan and cook for 10 minutes.
11Reduce the sauce to concentrate the flavor and get it thick.
12Boil water for the pasta.
13Blend the sauce with a handful of basil for a velvety luscious sauce.
14Taste the sauce for seasoning.
15Optionally, pass the sauce through a sieve to get rid of the skin and seeds.
16Keep the sauce on a light bubble.
17Add the pasta to the boiling water.
18Two minutes before the pasta is al dente, add it to the sauce.
19Add a ladle of starchy pasta water, some butter, and grated Parmesan cheese to the pasta and sauce.
20Vigorously toss the pasta to get a creamy emulsified sauce.
21Plate the pasta using tongs.
22Add more sauce on top of the pasta.
23Garnish with grated Parmesan and thinly sliced basil.

Ingredients

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

Spaghetti al Pomodoro

Serves 1

instagram.com

Spaghetti al Pomodoro

instagram.com

Serves 1

Directions

1Halve the cherry tomatoes.
2Cut the onion in half.
3Peel the garlic cloves.
4Add a generous amount of olive oil to a pan.
5Add the onion and garlic to the pan and cook until caramelized.
6Chop the Calabrian chili peppers.
7Add the Calabrian chili peppers and tomato paste to the pan.
8Fry the ingredients in the pan.
9Add the cherry tomatoes and a pinch of salt to the pan.
10Cover the pan and cook for 10 minutes.
11Reduce the sauce to concentrate the flavor and get it thick.
12Boil water for the pasta.
13Blend the sauce with a handful of basil for a velvety luscious sauce.
14Taste the sauce for seasoning.
15Optionally, pass the sauce through a sieve to get rid of the skin and seeds.
16Keep the sauce on a light bubble.
17Add the pasta to the boiling water.
18Two minutes before the pasta is al dente, add it to the sauce.
19Add a ladle of starchy pasta water, some butter, and grated Parmesan cheese to the pasta and sauce.
20Vigorously toss the pasta to get a creamy emulsified sauce.
21Plate the pasta using tongs.
22Add more sauce on top of the pasta.
23Garnish with grated Parmesan and thinly sliced basil.

Ingredients

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