mercoledì 29 maggio 2013

Spaghetti al pomodoro fresco

Pasta al pomodoro, I do not know a dish more Italian and delicious than this!

Even if It is a very easy recipe, It is pretty hard to find a good pasta al pomodoro.
Easy does not mean shoddy. Each ingredient must be chosen in its top quality and balancing the tomato sweet/sour is also essential to have a tasty and aromatic sauce, so It means that you need to try the tomatoes before cooking.

Take not of this basic recipe for 2.

200 gr spaghetti
12/15 raw cherry tomatoes (I have used the Pachino cherry ones)
1 big garlic clove
fresh basil
extra virgin olive oil
baking soda, if necessary
Heat extra virgin olive oil in a skillet over medium-low heat. Add the clove garlic crushed and the cherry tomatoes sliced in 4 parts (throwing out their water and the seeds) and salt. Cook and stir for 10 min (if your tomatoes are more acidic, add a pinch of baking soda).

Drain your pasta very "al dente", saving a glass of the cooking water.
Put the pasta in the skillet with the tomatoes and mix, adding the quantity of the cooking water needed to have a more juicy and creamy sauce.

Remove the skillet from heat. Add fresh basil leaves and if you want, parmesan and red pepper flakes.

2 commenti:

  1. This is great :) thanks for sharing such simple and yet wonderful recipe.

    I'm a fan of food too, in fact I love searching and finding new places and new recipes. Please visit my blog and let's chat about food

  2. Hello Stanito, many thanks! You should try this very easy but delicious recipe. I read some of your posts and ic you need some tips on Rome food or anything else, just let me know since I lived for a while in the capital.