ReceptnaptárSpaghetti al pomodoro
Spaghetti al pomodoro embodies the essence of Italian cooking: ripe tomatoes, olive oil, garlic and basil, nothing else. It's simple, but if the tomatoes are good you don't need more. The secret is cooking the sauce slowly and finishing the pasta in the pan.
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Ingredients
Method
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- Score the fresh tomatoes, dip them in boiling water for 30 seconds, plunge them into cold water and peel them; chop roughly.
- Warm the olive oil over low heat, cook the garlic for 1-2 minutes (don't let it brown), then remove it.
- Add the tomatoes, season with salt and cook over medium heat, uncovered, for 20-25 minutes, until it becomes a thick sauce.
- Meanwhile, cook the spaghetti al dente in plenty of salted water; set aside 100 ml of the cooking water.
- Tear most of the basil into the sauce, and toss the drained pasta with the sauce and a little cooking water.
- Serve immediately with fresh basil and Parmesan.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Use fresh, very ripe tomatoes in summer and good-quality San Marzano tins in winter.
- Don't burn the garlic: if it browns, it turns bitter.
- Always toss the pasta in the sauce with a little cooking water: that makes it silky and cohesive.
Frequently asked questions
Can the sauce be frozen?
Yes, for 3 months; freeze it in small portions.
What's the difference between pomodoro and marinara?
Pomodoro is a fresh tomato sauce, while marinara is garlicky and oregano-flavoured, and cooks more quickly.
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