SPAGHETTI AL POMODORO
Spaghetti, sun-ripened tomatoes, garlic, fragrant basil, and extra virgin olive oil.
Effortless
Italy
50 minutes
48 Kcal
SPAGHETTI AL POMODORO
Spaghetti, sun-ripened tomatoes, garlic, fragrant basil, and extra virgin olive oil.
Effortless
Italy
50 minutes
48 Kcal
SPAGHETTI AL POMODORO
Spaghetti, sun-ripened tomatoes, garlic, fragrant basil, and extra virgin olive oil.
Effortless
Italy
50 minutes
48 Kcal
GENESIS
Spaghetti al pomodoro, an iconic dish embodying the very essence of Italian culinary art, evokes images of familial feasts, sun-drenched summer evenings, and the intoxicating fragrance of fresh basil. This simple yet sublime marriage of raw ingredients stands as a tribute to the poetry of Italian gastronomy, where the nobility of the produce and a profound passion for its preparation remain forever paramount.
The genesis of spaghetti al pomodoro traces its lineage back to the 18th century, when the tomato was first welcomed into Italy from Central America. Since that epoch, the recipe has known myriad interpretations, yet its sacred foundation remains untouched: durum wheat pasta, sun-ripened tomatoes, extra virgin olive oil, garlic, and fresh basil. Every Italian hearth treasures its own rendition of this masterpiece, often bequeathed from generation to generation, adorned with subtle secrets and intimate touches that render each plate unique.
To compose spaghetti al pomodoro is an act of pure devotion, commencing with the curation of the finest elements: San Marzano tomatoes, celebrated for their intense and sweet nectar, and artisanal spaghetti that holds its texture with perfect grace. Garlic, gently coaxed in extra virgin olive oil, releases an aroma that instantly conjures the warmth of home. The tomatoes, gently crushed, are introduced to simmer slowly, transforming into a velvety nectar, crowned at last by the vibrant, aromatic breath of fresh basil.
PORTIONS (FOR 4 PERSONS)
THE RECIPE
Spaghetti
Sun-ripened tomatoes
Garlic
Fresh basil
Extra virgin olive oil
Salt
Pepper
320 g
500 g
1 clove
a few leaves
to taste
to taste
to taste
CURATION
Prepare the tomatoes:
Wash and gently chop the tomatoes into delicate pieces. In a pan, let the garlic gently infuse the extra virgin olive oil over heat. Add the tomatoes, season with salt and pepper, and let them simmer for about 60 minutes, or until the sauce achieves a rich, velvety density. Remove the garlic and pass the tomatoes through a food mill to refine their texture.Cook the pasta:
Meanwhile, cook the spaghetti in an abundance of salted, boiling water.Dress the dish:
Drain the spaghetti while still al dente and toss them into the pan with the tomato sauce. Add freshly chopped basil and toss everything together to marry the flavors.
Serve the spaghetti al pomodoro warm, adorned with a dusting of grated Parmigiano if desired.
aspiration
One may also employ preserved whole peeled tomatoes, should fresh summer pomodori be out of season.
Should your palate desire a sauce of richer density, you may introduce a single spoonful of velvety passata.
To elevate the composition, a subtle whisper of chili pepper may be coaxed into the simmering sauce.
GENESIS
Spaghetti al pomodoro, an iconic dish embodying the very essence of Italian culinary art, evokes images of familial feasts, sun-drenched summer evenings, and the intoxicating fragrance of fresh basil. This simple yet sublime marriage of raw ingredients stands as a tribute to the poetry of Italian gastronomy, where the nobility of the produce and a profound passion for its preparation remain forever paramount.
The genesis of spaghetti al pomodoro traces its lineage back to the 18th century, when the tomato was first welcomed into Italy from Central America. Since that epoch, the recipe has known myriad interpretations, yet its sacred foundation remains untouched: durum wheat pasta, sun-ripened tomatoes, extra virgin olive oil, garlic, and fresh basil. Every Italian hearth treasures its own rendition of this masterpiece, often bequeathed from generation to generation, adorned with subtle secrets and intimate touches that render each plate unique.
To compose spaghetti al pomodoro is an act of pure devotion, commencing with the curation of the finest elements: San Marzano tomatoes, celebrated for their intense and sweet nectar, and artisanal spaghetti that holds its texture with perfect grace. Garlic, gently coaxed in extra virgin olive oil, releases an aroma that instantly conjures the warmth of home. The tomatoes, gently crushed, are introduced to simmer slowly, transforming into a velvety nectar, crowned at last by the vibrant, aromatic breath of fresh basil.
PORTIONS (FOR 4 PERSONS)
THE RECIPE
Spaghetti
Sun-ripened tomatoes
Garlic
Fresh basil
Extra virgin olive oil
Salt
Pepper
320 g
500 g
1 clove
a few leaves
to taste
to taste
to taste
CURATION
Prepare the tomatoes:
Wash and gently chop the tomatoes into delicate pieces. In a pan, let the garlic gently infuse the extra virgin olive oil over heat. Add the tomatoes, season with salt and pepper, and let them simmer for about 60 minutes, or until the sauce achieves a rich, velvety density. Remove the garlic and pass the tomatoes through a food mill to refine their texture.Cook the pasta:
Meanwhile, cook the spaghetti in an abundance of salted, boiling water.Dress the dish:
Drain the spaghetti while still al dente and toss them into the pan with the tomato sauce. Add freshly chopped basil and toss everything together to marry the flavors.
Serve the spaghetti al pomodoro warm, adorned with a dusting of grated Parmigiano if desired.
aspiration
One may also employ preserved whole peeled tomatoes, should fresh summer pomodori be out of season.
Should your palate desire a sauce of richer density, you may introduce a single spoonful of velvety passata.
To elevate the composition, a subtle whisper of chili pepper may be coaxed into the simmering sauce.
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GENESIS
Spaghetti al pomodoro, an iconic dish embodying the very essence of Italian culinary art, evokes images of familial feasts, sun-drenched summer evenings, and the intoxicating fragrance of fresh basil. This simple yet sublime marriage of raw ingredients stands as a tribute to the poetry of Italian gastronomy, where the nobility of the produce and a profound passion for its preparation remain forever paramount.
The genesis of spaghetti al pomodoro traces its lineage back to the 18th century, when the tomato was first welcomed into Italy from Central America. Since that epoch, the recipe has known myriad interpretations, yet its sacred foundation remains untouched: durum wheat pasta, sun-ripened tomatoes, extra virgin olive oil, garlic, and fresh basil. Every Italian hearth treasures its own rendition of this masterpiece, often bequeathed from generation to generation, adorned with subtle secrets and intimate touches that render each plate unique.
To compose spaghetti al pomodoro is an act of pure devotion, commencing with the curation of the finest elements: San Marzano tomatoes, celebrated for their intense and sweet nectar, and artisanal spaghetti that holds its texture with perfect grace. Garlic, gently coaxed in extra virgin olive oil, releases an aroma that instantly conjures the warmth of home. The tomatoes, gently crushed, are introduced to simmer slowly, transforming into a velvety nectar, crowned at last by the vibrant, aromatic breath of fresh basil.
PORTIONS (FOR 4 PERSONS)
THE RECIPE
Spaghetti
Sun-ripened tomatoes
Garlic
Fresh basil
Extra virgin olive oil
Salt
Pepper
320 g
500 g
1 clove
a few leaves
to taste
to taste
to taste
CURATION
Prepare the tomatoes:
Wash and gently chop the tomatoes into delicate pieces. In a pan, let the garlic gently infuse the extra virgin olive oil over heat. Add the tomatoes, season with salt and pepper, and let them simmer for about 60 minutes, or until the sauce achieves a rich, velvety density. Remove the garlic and pass the tomatoes through a food mill to refine their texture.Cook the pasta:
Meanwhile, cook the spaghetti in an abundance of salted, boiling water.Dress the dish:
Drain the spaghetti while still al dente and toss them into the pan with the tomato sauce. Add freshly chopped basil and toss everything together to marry the flavors.
Serve the spaghetti al pomodoro warm, adorned with a dusting of grated Parmigiano if desired.
aspiration
One may also employ preserved whole peeled tomatoes, should fresh summer pomodori be out of season.
Should your palate desire a sauce of richer density, you may introduce a single spoonful of velvety passata.
To elevate the composition, a subtle whisper of chili pepper may be coaxed into the simmering sauce.