Spaghetti Al Pomodoro Recipe
long pasta strands | roasted tomato sauce | burrata
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Ingredients
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Pasta
Roasted Tomato Sauce
Garnish
Method
Pasta Preparation
- 1
Cook the Spaghetti
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, usually around 8-10 minutes. Once cooked, reserve 1 cup of pasta water, then drain the spaghetti.
Roasted Tomato Sauce Preparation
- 2
Prepare the Tomatoes
Preheat the oven to 200°C (400°F). Cut the ripe tomatoes in half and place them on a baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with salt and pepper, and add the garlic cloves (unpeeled). Roast in the oven for about 25-30 minutes, until the tomatoes are soft and slightly caramelized.
- 3
Blend the Sauce
Once roasted, remove the garlic cloves and set aside to cool slightly. Transfer the tomatoes to a blender, add the roasted garlic, fresh basil leaves, and the remaining 2 tablespoons of olive oil. Blend until smooth. Taste and adjust seasoning with salt and pepper if needed.
Combining and Serving
- 4
Combine the Spaghetti with Sauce
In a large skillet over medium heat, add the roasted tomato sauce. Add the drained spaghetti and a splash of the reserved pasta water. Toss to combine, ensuring the spaghetti is well coated with the sauce. Heat for 1-2 minutes until warmed through.
- 5
Serve
Plate the spaghetti and top with torn pieces of burrata cheese. Garnish with fresh basil leaves and an extra drizzle of olive oil if desired. Serve immediately.
