Spaghetti al pomodoro
Ingredients
Spaghetti al pomodoro
- 1kg tomatoes , (sweet solanato or ripe cherry tomatoes work best)
- 1 onion, roughly chopped
- 12 basil leaves
- 400g of spaghetti
- Parmesan , or ricotta Salata, finely grated (optional)
- 3 tbsp of extra virgin olive oil
- salt, to taste
Method
1
To begin, cut a slit in the tomatoes (vertically) and place them in a pan with the chopped onion and a little salt. Squash them a little with a wooden spoon to get the juices out, then cook uncovered on a medium-low heat for 20–30 minutes
2
Discard any liquids that have accumulated on top by skimming off with a spoon. Scoop the cooked tomatoes and onions out of the pan and place in a vegetable mill. Process the pulp into a bowl. If you don't own a vegetable mill, blitz the tomatoes and onions in a blender then pass through a fine sieve
3
Place the tomato sauce back onto the heat and cook it again, uncovered, on a medium-low heat until it thickens
4
Add the torn basil leaves 5 minutes before it's ready and season with salt
5
Cook the pasta al dente, following the instructions on the packet. Drain and mix in a serving bowl with the tomato sauce
6
Serve with a drizzle of extra virgin olive oil and finely grated Parmesan, if preferred
Discover more:
Go to Comments
Spaghetti al pomodoro
