Pasta al Pomodoro
I used orange and red cherry tomatoes from my local farmer’s market. Locally grown basil and garlic and Jersey sea salt. The quality of the ingredients in this recipe really matters, so use the very best you can find.
Ingredients
- 750 gr ripe Cherry Tomatoes, washed and halved
- 300 gr dried Spaghetti
- 200 ml approximately quality Olive Oil
- 10 Basil leaves
- 3 Garlic Cloves, peeled and sliced
- A generous sprinkle of Jersey Sea Salt
- A pinch of ground White Pepper
- To garnish
To garnish
- 2 Ripe Tomatoes, peeled, deseeded and finely sliced (optional)
- 4 small Basil Leaves
Equipment
- A wide deep-sided pan
Instructions
- Put the tomatoes, garlic and basil into a large, wide pan. Sprinkle with salt and pepper and add sufficient cold water to just cover. Drizzle over around fifty millilitres of the olive oil.
- Place over a low heat and bring to a temperature of around ninety degrees centigrade. The sauce does not need to boil or even simmer just heat gently to slowly cook the tomatoes and garlic until soft. This can take a couple of hours. Top up the water if required.
- Remove from the heat and allow to cool slightly before passing through a kitchen sieve. The liquid will poor through but you will need to press the tomatoes gently with a back of a spoon to push the flesh through the sieve. Discard any left-over skin or pips.
- Gently heat the liquid and the pureed tomatoes and reduce to thicken slightly and achieve a nice coating consistency. Add a glug or two of the olive oil to add extra body and a shine to the sauce.
- Cook the pasta per the manufacturer's instructions until almost done, then quickly drain and toss in the reduced tomato sauce and finish cooking. Correct the seasoning.
- Remove from the heat, spiral on a fork and centre onto a plate or bowl. Spoon over a little extra sauce, garnish and serve.
Notes
Check your pasta to see if it contains eggs Tried this recipe?Let us know how it was!