Spaghetti Al Pomodoro Recipe

Inspired by Cossettas

Time30m

Serves4

Vine-ripened tomato concasse with sautéed garlic, basil and served over spaghetti

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Ingredients

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1
Prepare the Tomatoes
Bring a large pot of water to a boil. Cut a small 'X' on the bottom of each tomato and blanch them in boiling water for about 30 seconds. Remove and place in an ice bath to cool. Peel the skin, remove the seeds, and chop the tomatoes into concasse.
2
Cook the Spaghetti
In the same pot of boiling water, cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti.
3
Sauté Garlic
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute, being careful not to burn it.
4
Combine Ingredients
Add the tomato concasse to the skillet with garlic, season with salt and black pepper, and cook for about 5-7 minutes until the sauce thickens slightly. Add the cooked spaghetti and a bit of reserved pasta water to the skillet, tossing to combine.
5
Finish with Basil
Remove from heat and stir in fresh basil leaves. Adjust seasoning with salt and pepper to taste.
6
Serve
Plate the spaghetti al pomodoro, garnishing with additional basil if desired. Serve hot.