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spaghetti al pomodoro, "the original italian recipe"
spaghetti al pomodoro is the most famous italian dish in the world. people only started to use tomatoes in the early 1700s, before then, they just used olive oil and cheese! let's celebrate this masterpiece with the traditional recipe from south italy. it's easy and perfect.
size: four servings
contains: gluten, diary (optional)
30 minutes
800g tomatoes
350g spaghetti
1 bunch of basil
3 cloves of garlic
parmigiano reggiano
extra virgin olive oil
salt
stovetop, pots, knife, cutting board, pan, blender, grater, spatula
1. bring a pot of slightly salted water to the boil
2. score the tomatoes with two small cuts shaped like an X
3. scald tomatoes for 30 seconds before taking them out
4. should you wish to use the water for your pasta, cut them in half, remove the seeds and break them slightly with your hands
5. in a spacious pan, brown 3 small cloves of garlic with the peel on in a little olive oil
6. add the tomatoes and cook on a low heat for around 15 minutes
7. add a bunch of basil, washed and dried, tear it a little with your hands if you prefer, cook for another couple of minutes and turn the heat off
8. purée the tomatoes and basil (remove the garlic cloves first) in a vegetable mill or blend them
9. boil the spaghetti in salted water, drain when al dente and put back into the pan
10. add the tomato sauce, mix and serve with a little olive oil, torn basil leaves and grated parmigiano cheese to taste and serve hot
does this recipe require any preparation before cooking?
no, this recipe only requires the alloted 30 minutes
how do i store leftovers?
allow it to cool slightly before adding it to an airtight contianer to be placed in the fridge for 3-5 days
what is the best way to reheat the pasta?
the pasta can be sauted in a sauce pan over medium heat or placed in the oven at 350 until warmed
la cucina italiana - authentic italian cooking since the 1920s
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