Spaghetti Pomodoro

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Spaghetti Pomodoro

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My quick and simple way to make this classic Italian dish that so many people mess up. I like to put all the flavors in the sauce but I don’t like little bits of garlic and basil floating around so I take a cue from New York’s Scott Conan on infusing the oil with the flavors and add that to the tomatoes. Here it is…
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Spaghetti Pomodoro

On 19/02/2011 (Saturday) at 3:14 am by Benny.
Tiny Url for this recipe → http://tinyurl.com/6ca65lo

Details

  • Prep Time:
    15 min
  • Cook Time:
    65 min
  • Ready Time:
    1 hour, 20 min

Servings

2 servings

Ingredients

  • 6 oz of fresh of dry spaghetti
  • 5 vine ripe tomatoes skinned and seeded or one large can of skinless tomatoes
  • 2 cups good extra virgin olive oil
  • 12 whole garlic clove
  • 2 cups of fresh basil
  • Tablespoon butter
  • Crushed red peppers
  • Kosher salt

Directions

First let’s make the infused oil.
Put 2 cups of olive oil in a pot and add the garlic, crushed red peppers and the fresh basil.
Now let this steep for 45 min at a low heat. You will start to smell the flavors combining and you are basically making an olive oil tea.

Now strain into a jar and you now have amazing garlic basil olive oil which will be good for many dishes.

Ok with that aside take your tomatoes put them in a pot with a little olive oil and kosher salt and using a potato masher crush them as much as you can. The salt will help break them down. Now start to simmer the tomatoes and add about 1/3 cup of that olive oil to it and incorporate it well, let simmer for 20 min and check for seasoning.

Now cook your pasta according to the box and minus a minute off that time, if its fresh it’s going to cook much quicker but I prefer dry pasta as I want to get that nice al dente texture to it.

Now in a pan on medium heat put about 4 oz of that sauce in the bottom and instead of draining the pasta I use tongs to pull it out of the pasta water let it drain a little and put that in the pan as I want some of that pasta water to help thicken the sauce. Now flip the pasta and sauce putting some air into it do this several time, now add a dollop of butter and continue to flip it a few more time.

It’s time to plate, I used a ring mold to give it some height but just place nicely on a plate or bowl and finish with a little olive oil and that’s it! I put a little Parmesan cheese on it or some crushed red peppers…enjoy simple and delicious!

Benny

Step by step in photos here >>



About Benny
Benny

Passion for healthy amazing food. I am on crusade to get kids eat better and people in general learning how to cook for themselves. If I here that McDonald’s is cheaper than eating homemade I will prove anyone wrong.

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