Spaghetti Al Pomodoro Recipe
Vine-ripened tomato concasse with sautéed garlic, basil and served over spaghetti
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Tomatoes
Bring a pot of water to a boil. Score the bottoms of the vine-ripened tomatoes with a small 'X'. Blanch the tomatoes in boiling water for about 30 seconds, then transfer them to an ice bath to cool. Once cooled, peel off the skins, remove the seeds, and chop the tomatoes into a concasse (small dice).
- 2
Cook the Spaghetti
In a large pot of salted boiling water, cook the spaghetti according to package instructions until al dente. Reserve about 1 cup of pasta water before draining the spaghetti.
- 3
Sauté Garlic and Combine
In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add the tomato concasse and salt. Cook for about 5-7 minutes until the tomatoes are soft and the mixture is slightly thickened.
- 4
Finish the Dish
Add the cooked spaghetti to the skillet along with some reserved pasta water to help create a sauce. Toss everything together over low heat until well combined. Stir in the fresh basil leaves and season with black pepper to taste.
- 5
Serve
Divide the spaghetti al pomodoro into serving plates and garnish with additional basil if desired. Enjoy your meal!
