Pasta Pomodoro

 

Pasta Pomodoro is a really easy recipe, but there are a few strategies to bringing out the best in this sauce!

 

Ingredients (check list):

1lb / 500g Long Cut Pasta

2lb / 1kg good quality Tomatoes,

1 packed cup Fresh Basil Leaves

4 tbsp Extra Virgin Olive Oil, plus more to serve

1/3 cup / 30g freshly grated Parmesan, plus more to serve

1/4 cup / 65g Tomato

3-4 cloves of Garlic, left in skins

1 medium White Onion, finely diced

Salt & Pepper, as needed

 

Season the flesh side of the tomato halves generously with salt and pepper. Flip over and drizzle with 2 tbsp extra virgin olive oil. Add 3-4 garlic cloves and roast at 390F/200C for 25-30 minutes, or until the tomatoes begin to wilt and brown. For a more intense, sweet flavor, roast at a lower temperature for a longer amount of time. When the garlic is cold enough to handle, squeeze it out of the skins.

 

Cook the pasta until al dente in liberally salted boiling water.

Meanwhile, heat 2 tbsp extra virgin olive oil in a large saucepan over medium heat. Fry the onion until it is tender and starting to brown. Cook for 1-2 minutes after adding 1/4 cup tomato puree/paste. Scrape everything into a blender, then add the tomatoes and garlic (with the juices).

Place the lid on top, leaving the hole at the top open, and cover with a clean tea towel. Pulse until smooth, then add basil leaves and pulse until they are diced into small pieces.

 

Return the sauce to the pan and reduce the heat to low. Season with salt and pepper (season well to bring out the best in this simple sauce), let it a few of minutes to enable the air bubbles to burst, then start putting the pasta directly from the pot into the sauce, using the excess noodle water to emulsify the sauce. Toss the pasta to coat, adding a splash of starchy pasta water if necessary to pull everything together.

Toss in the parmesan and give it one last toss. Individual servings should be topped with a dusting of parmesan and a drizzle of extra virgin olive oil.