Restaurant Spaghetti Pomodoro
Directions
- 1Heat olive oil in a stainless steel pan.
- 2Add fresh cherry tomatoes to the pan.
- 3Add whole garlic cloves to the pan with the cherry tomatoes.
- 4Blister the cherry tomatoes in the pan.
- 5Add a little bit of cooked passata to the pan.
- 6Season with a pinch of salt.
- 7Add pepperoncino to taste.
- 8Take some cooked spaghetti for one serving and drag it into the pan with the sauce.
- 9Add a little extra pasta water to the pan.
- 10Mix the spaghetti with the sauce and pasta water in the pan.
- 11Finish cooking the al dente pasta in the sauce over high to medium-low heat.
- 12Add a little bit of pesto to the spaghetti mixture at the end, off the heat.
- 13Drizzle the best quality olive oil you can find over the finished spaghetti.
- 14Twirl the spaghetti with kitchen tweezers and plate it.
- 15Top with freshly grated Parmesan Reggiano.
Ingredients
- Olive oil
- Cherry tomatoes
- Garlic
- Passata
- Salt
- Pepperoncino
- Spaghetti
- Pasta water
- Pesto
- Freshly grated Parmesan Reggiano
Equipment
Stainless steel panStrainerTongsKitchen tweezersPot
Tips
- Leave garlic cloves whole to prevent burning and preserve flavor during high heat cooking.
- Use fresh cherry tomatoes and cooked passata for a balance of freshness and sweetness.
- Do not use black pepper; use pepperoncino instead for a different spice.
- Cook this dish in a stainless steel pan, as other cooking surfaces like cast iron or carbon steel are reactive and the acid from tomatoes will degrade them.
- Add fresh ingredients like pesto and olive oil at the end, off the heat, to maintain their vibrant flavors.
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