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Maccheroni Al Pomodoro Recipe

Name: Toscana Divinos Maccheroni Al Pomodoro Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 400 g dried macaroni (or short tubular pasta like penne/ziti); 2 tbsp coarse salt (for pasta water); 4 tbs extra-virgin olive oil; 2 count garlic cloves, thinly sliced; 1 count shallot or small yellow onion, finely chopped; 800 g crushed tomatoes (canned San Marzano or whole peeled, crushed by hand); 1 tbs tomato paste (optional, for deeper color and flavor); 1 tsp sugar (optional, to balance acidity); 1 tsp sea salt; 1 tsp freshly ground black pepper; 8 count fresh basil leaves; 1 tsp dried oregano (optional); 30 g unsalted butter (cold, cubed); 60 g grated Parmigiano-Reggiano (or Pecorino Romano); 1 tbs extra-virgin olive oil (for finishing); 4 count fresh basil leaves (for garnish); 0.25 tsp red pepper flakes (optional)

Inspired by Toscana Divino

Time35m

Serves4

Simple but incredibly flavorful pasta.

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Ingredients

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Pasta

14 1/8 oz (400 g) dried macaroni (or short tubular pasta like penne/ziti)

2 tbsp coarse salt (for pasta water)

Tomato sauce (Pomodoro)

4 tbs extra-virgin olive oil

2 count garlic cloves, thinly sliced

1 count shallot or small yellow onion, finely chopped

1 3/4 lb (800 g) crushed tomatoes (canned San Marzano or whole peeled, crushed by hand)

1 tbs tomato paste (optional, for deeper color and flavor)

1 tsp sugar (optional, to balance acidity)

1 tsp sea salt

1 tsp freshly ground black pepper

8 count Fresh basil leaves

1 tsp dried oregano (optional)

Finishing & to serve

1.06 oz (30 g) unsalted butter (cold, cubed)

2 1/8 oz (60 g) grated Parmigiano-Reggiano (or Pecorino Romano)

1 tbs extra-virgin olive oil (for finishing)

4 count fresh basil leaves (for garnish)

1/4 tsp red pepper flakes (optional)

Method

Pasta

Bring water to boil

Fill a large pot with about 4–5 liters of water. Bring to a rolling boil and add 2 tablespoons of coarse salt.

Cook macaroni

Add the macaroni and cook until just shy of al dente according to package instructions (usually 1–2 minutes less than the total time). Reserve 1½ to 2 cups (360–480 ml) of the starchy pasta cooking water, then drain the pasta and keep warm.

Tomato sauce (Pomodoro)

Sweat aromatics

While the pasta water heats (or while pasta cooks), heat 4 tablespoons olive oil in a wide sauté pan over medium heat. Add the thinly sliced garlic and chopped shallot. Cook gently 2–3 minutes, stirring, until softened and fragrant but not browned.

Add tomatoes

Add the crushed tomatoes and stir to combine. If using tomato paste, stir it in now. Bring to a gentle simmer over medium-low heat.

Simmer and season

Reduce heat to low and simmer uncovered for 12–18 minutes, stirring occasionally, until the sauce thickens slightly. Stir in sugar (if using), 1 teaspoon sea salt, 1 teaspoon cracked black pepper, and 1 teaspoon dried oregano (if using). Tear in half of the basil leaves so they wilt into the sauce in the last 2 minutes of cooking.

Finish & combine

Emulsify sauce

Turn the heat to low. Add the drained pasta to the sauce pan (or add a ladle of sauce to the pot of pasta if your pan is too small). Add 2–4 tablespoons of the reserved pasta water to help the sauce cling to the pasta and toss vigorously for 1–2 minutes so the sauce coats the pasta and becomes glossy.

Enrich

Remove the pan from heat and add the cold cubed butter and 2 tablespoons grated Parmigiano-Reggiano. Toss until the butter melts and the cheese helps create a silky emulsion. If the sauce seems too thick, add more reserved pasta water, 1 tablespoon at a time, until you reach a saucy but not soupy consistency.

Adjust seasoning

Taste and adjust salt and pepper. If the tomatoes taste too acidic, add a final pinch of sugar. Stir in the remaining fresh basil leaves torn into pieces.

Serve

Divide the macaroni among warm bowls. Finish each portion with a drizzle of extra-virgin olive oil, a sprinkle of grated Parmigiano-Reggiano, a few torn basil leaves, and a pinch of red pepper flakes if desired. Serve immediately.