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.
Why?
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
salt
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 http://stanito.com/2013/05/31/rome-real-good-food-part-2/

    RispondiElimina
  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.

    RispondiElimina