Spaghetti al pomodoro
Spaghetti alla Napoletana. The main difference between authentic Pomodoro sauce and spaghetti sauce is that Pomodoro Sauce is thicker and smoother. The secret to this simple tomato-based pasta recipe? Pasta water and butter. Pomodoro is normally just served as a sauce over pasta, but meats such as meatballs or sausage can be used.
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 of whole peeled tomatoes, puréed in a food processor
Kosher salt
3 large sprigs of basil
12 ounces bucatini or spaghetti
2 Tbsp. tablespoons unsalted butter cut into pieces
¼ cup finely grated Parmesan or Pecorino
Preparation
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 of pasta cooking liquid.
As soon as the pasta is ready, pluck out and discard the 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.
Keywords: Main Pasta Italian
