Restaurant Spaghetti Pomodoro

10 mins
Serves 1
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Directions

  1. 1Heat olive oil in a stainless steel pan.
  2. 2Heat olive oil in a stainless steel pan.
  3. 3Heat olive oil in a stainless steel pan.
  4. 4Add fresh cherry tomatoes to the pan.
  5. 5Add fresh cherry tomatoes to the pan.
  6. 6Add fresh cherry tomatoes to the pan.
  7. 7Add whole garlic cloves to the pan with the cherry tomatoes.
  8. 8Add whole garlic cloves to the pan with the cherry tomatoes.
  9. 9Add whole garlic cloves to the pan with the cherry tomatoes.
  10. 10Blister the cherry tomatoes in the pan.
  11. 11Blister the cherry tomatoes in the pan.
  12. 12Blister the cherry tomatoes in the pan.
  13. 13Add a little bit of cooked passata to the pan.
  14. 14Add a little bit of cooked passata to the pan.
  15. 15Add a little bit of cooked passata to the pan.
  16. 16Season with a pinch of salt.
  17. 17Season with a pinch of salt.
  18. 18Season with a pinch of salt.
  19. 19Add pepperoncino to taste.
  20. 20Add pepperoncino to taste.
  21. 21Add pepperoncino to taste.
  22. 22Take some cooked spaghetti for one serving and drag it into the pan with the sauce.
  23. 23Take some cooked spaghetti for one serving and drag it into the pan with the sauce.
  24. 24Take some cooked spaghetti for one serving and drag it into the pan with the sauce.
  25. 25Add a little extra pasta water to the pan.
  26. 26Add a little extra pasta water to the pan.
  27. 27Add a little extra pasta water to the pan.
  28. 28Mix the spaghetti with the sauce and pasta water in the pan.
  29. 29Mix the spaghetti with the sauce and pasta water in the pan.
  30. 30Mix the spaghetti with the sauce and pasta water in the pan.
  31. 31Finish cooking the al dente pasta in the sauce over high to medium-low heat.
  32. 32Finish cooking the al dente pasta in the sauce over high to medium-low heat.
  33. 33Finish cooking the al dente pasta in the sauce over high to medium-low heat.
  34. 34Add a little bit of pesto to the spaghetti mixture at the end, off the heat.
  35. 35Add a little bit of pesto to the spaghetti mixture at the end, off the heat.
  36. 36Add a little bit of pesto to the spaghetti mixture at the end, off the heat.
  37. 37Drizzle the best quality olive oil you can find over the finished spaghetti.
  38. 38Drizzle the best quality olive oil you can find over the finished spaghetti.
  39. 39Drizzle the best quality olive oil you can find over the finished spaghetti.
  40. 40Twirl the spaghetti with kitchen tweezers and plate it.
  41. 41Twirl the spaghetti with kitchen tweezers and plate it.
  42. 42Twirl the spaghetti with kitchen tweezers and plate it.
  43. 43Top with freshly grated Parmesan Reggiano.
  44. 44Top with freshly grated Parmesan Reggiano.
  45. 45Top with freshly grated Parmesan Reggiano.

Ingredients

  • Olive oil
  • Olive oil
  • Olive oil
  • Cherry tomatoes
  • Cherry tomatoes
  • Cherry tomatoes
  • Garlic
  • Garlic
  • Garlic
  • Passata
  • Passata
  • Passata
  • Salt
  • Salt
  • Salt
  • Pepperoncino
  • Pepperoncino
  • Pepperoncino
  • Spaghetti
  • Spaghetti
  • Spaghetti
  • Pasta water
  • Pasta water
  • Pasta water
  • Pesto
  • Pesto
  • Pesto
  • Freshly grated Parmesan Reggiano
  • Freshly grated Parmesan Reggiano
  • 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.