Everyone needs to know how to make a fresh Pomodoro sauce. Its simplicity is what makes it so delicious. It’s a great and fresh summer night dish that the whole family can enjoy!
Spaghetti Pomodoro
Ingredients
1lb Spaghetti
4T Olive Oil
5 Garlic cloves, smashed
Pinch of red pepper flakes
28oz Whole peeled tomatoes
1 Pint of cherry tomatoes
¼C White wine
Sea salt
1T Butter
3 Basil sprigs
Fresh grated Pecorino Romano
Directions
Open the can of tomatoes. Using a colander set over a medium bowl, drain the liquid, separating the solids from the juices. Reserve liquid.
In a heavy bottom saucepan add olive oil and smashed garlic. Set over medium heat stirring often until garlic is golden brown. Stir in red pepper flakes, then add drained tomatoes. Cook until tomatoes are darkened in color and start to break down, about 10 minutes. Once tomatoes have begun to caramelize mash them with the back of a wooden spoon turning them into a thick paste.
Add wine, cherry tomatoes and reserved tomato liquid to saucepan. Season with salt and add basil. Stir until well combined. Reduce heat to a low simmer and cook sauce for about 1 hour, stirring occasionally.
Fill a pot with water, generous amount of salt and a drizzle of olive oil. Place over high heat and bring to a boil. Once boiling, add spaghetti and stir occasionally to avoid pasta from sticking to the bottom of the pot. Reserve pasta water.
Using tongs, transfer spaghetti directly from the pot to the saucepan. Turn the heat back up to medium and toss the spaghetti with the Pomodoro sauce. Add reserved pasta water if needed. Top with freshly grated Pecorino Romano.
Cibo E Famiglia 