How To Make Pasta Pomodoro

Italian Cuisine is defined not by crazy techniques or and a million ingredients, but by its simplicity and letting the ingredient speak for themselves.  I don’t think that there is a single dish that does this better than a Pomodoro  Sauce. “The Whole is Greater than the Sum of its Parts” is the best way to describe it. A 5 ingredient dish that will please everybody

Pomodoro for 4

16 oz of dried pasta(I like Rigatoni, Tom likes Spaghetti)

8 Plum Tomatoes

1/4 Cup Extra Virgin Olive Oil

1/2 Onion

4 Garlic Cloves

3 Basil Sprigs(plush more to garnish)

Prepping The Tomatoes

Take your 8 tomatoes and cut an X onto the bottom of them. Prepare a pot of boiling water as well as an ice bath. Drop the tomatoes into the boiling water for 30 seconds, and then place them in the ice bath. Remove and peel from  the bottom, scoop out seeds with a  spoon

Prepping the Pasta

Heavily salt your boiling water(3 tbsp), do not use any olive oil. Cook pasta al dente

Making the Pomodoro Sauce

Pour your olive oil into a large pan on medium heat.  Add diced onions and cook for 2 minutes stirring throughout, add crushed garlic cloves and continue to stir for 1 minute. Now add tomatoes, stirring occasionally and breaking them up with your spatula. Cook for 18 minutes, add chiffonade basil to your sauce  and cook for another 2 to 3 minutes.

Optional: Add 2 tbp of butter at the end for a richer sauce

Add the pasta to your sauce, use tongs to plate. Garnish with Pecorino  Romano and Fresh Basil

If you decide you want to make this, DM us photos @NotAFoodieShow on Instagram and Twitter

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