Spaghetti Pomodoro Recipe
calabrian chili spiked tomato sauce, whipped ricotta, fresh basil, parmesan | wedge of garlic toast +4.5
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Garlic Toast
Preheat your oven to 375°F (190°C). Spread butter on both sides of the bread slices, and place them on a baking sheet. Toast in the oven for about 10 minutes or until golden brown.
Cook the Spaghetti
In a large pot of salted boiling water, cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti and set aside.
Make the Pomodoro Sauce
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add the Calabrian chili paste and canned tomatoes (with juices). Crush the tomatoes with a spoon and let simmer for 15-20 minutes. Season with salt and black pepper.
Combine Pasta and Sauce
Add the drained spaghetti to the sauce in the skillet, mixing well. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
Prepare the Whipped Ricotta
In a bowl, whisk together the ricotta cheese with a pinch of salt and black pepper until smooth and creamy.
Serve
Plate the spaghetti topped with the Pomodoro sauce, dollop the whipped ricotta on top, and garnish with fresh basil leaves and grated Parmesan cheese. Serve with garlic toast on the side.