PASTA POMODORO RESTAURANT RECIPES

PASTA AL POMODORO RECIPE | BON APPÉTIT

Pasta al Pomodoro Recipe | Bon Appétit image

The secret to this simple tomato-based pasta recipe? Pasta water and butter.

Provided by The Bon Appétit Test Kitchen

Yield 4 servings

Number Of Ingredients 10

Ingredients

¼ cup olive oil
1 medium onion, finely chopped
4 garlic cloves, finely chopped
Pinch of crushed red pepper flakes
1 28-ounce can whole peeled tomatoes, puréed in a food processor
Kosher salt
3 large sprigs basil
12 ounces bucatini or spaghetti
2 Tbsp. tablespoons unsalted butter, cut into pieces
¼ cup finely grated Parmesan or Pecorino

Steps:

Heat oil in a large skillet over medium-low. Cook onion, stirring occasionally, until soft, 10–12 minutes. Add garlic and cook, stirring, about 3 minutes. Add red pepper flakes and cook, stirring, 1 minute. Increase heat to medium, add puréed tomatoes, and season lightly with salt. Cook, stirring occasionally, until sauce thickens slightly and flavors have come together, 20–25 minutes. Remove from heat and stir in basil.
Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente (about 2 minutes before it would be done). Drain, reserving ½ cup pasta cooking liquid.
As soon as pasta is ready, pluck out and discard basil. Set skillet over high heat and stir in reserved pasta cooking liquid to loosen sauce; bring to a boil. Add pasta and cook, stirring, until sauce coats pasta and pasta is al dente, about 2 minutes. Remove pan from heat. Add butter and Parmesan and toss until butter and cheese are melted. Divide pasta among bowls.

PASTA POMODORO RECIPE - RECIPES.NET

Pasta Pomodoro Recipe - Recipes.net image

Savor authentic Italian flavors in our pasta pomodoro. This 30-minute recipe serves a healthy pasta dish made of simple Italian ingredients.

Provided by Godfrey Dalisay

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 10

Ingredients

30 oz diced roma tomatoes
1 tbsp tomato paste
15 oz spaghetti pasta
5 tbsp olive oil
2 cup leave ½ cup for garnish sweet basil
4 clove crushed and with the skin on garlic
2½ tbsp divided salt
1 tsp ground pepper
1 tsp chili flakes
4 tbsp grated parmesan cheese

Steps:

In a pot, boil water with salt. Once the water is boiled, start cooking your pasta by following the cooking instructions on the packaging.
When done, transfer your pasta to a bowl using a colander. Toss them with a dash of olive oil, then set them aside. Do not throw away the pasta water because you will need it for the tomato sauce later on.
Pour olive oil into a deep saucepan over medium heat. Sauté your garlic until golden brown, then mix in your tomato paste and Roma tomatoes.
Using your hands, tear up the basil leaves and add them in with your tomatoes. Season with salt, pepper, and chili flakes, and then stir for at least 3 minutes.
Turn your heat low, then gradually add 1 to 1½ cups of pasta water to your tomato mix. Simmer for 8 to 10 minutes.
Remove the garlic, then puree your tomato and basil mix using a vegetable mill or a blender. Leave about a cup of chopped tomato chunks in the pan.
Transfer your puree back to the pan and continue simmering if you want to get a thicker consistency. When ready, carefully mix in your spaghetti with the tomato sauce.
Transfer your pasta to a plate, top it with grated parmesan, a dash of olive oil, and basil leaf. Serve while hot and dig in!

Nutrition Facts : Calories 620.00kcal, CarbohydrateContent 90.00g, CholesterolContent 3.00mg, FatContent 21.00g, FiberContent 7.00g, ProteinContent 18.00g, SaturatedFatContent 4.00g, ServingSize 4.00 , SodiumContent 4,499.00mg, SugarContent 9.00g

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