How To Make Spaghetti Pomodoro
Cooking spaghetti and spices that you like can be simple, simple, and complex. In Italy, if you don’t have much time to cook, and there are only fresh vegetables in the fridge, you can still make delicious spaghetti dishes. One of them is the recipe for spaghetti pomodoro which we will present the following recipe.
Spaghetti Pomodoro is suitable for those of you who do not really like the taste of heavy spaghetti or prefer fresh vegetables, compared to the taste of meat that is too timeless. Of course it will be more fun if you can make it yourself. How? Please take a look at the easy recipes that we have presented below!
Spaghetti Pomodoro Recipe
- 50 ml of extra virgin olive oil
- 1 large onion, chopped
- 4 pieces of garlic, roughly chopped
- Chili powder to taste
- Canned tomato puree
- Fresh pepper
- 3 stalks of fresh basil leaves
- 12 ounces of spaghetti
- 75 grams of Grated Parmesan cheese
Basil-Garlic Oil :
- 60 mL extra virgin olive oil
- 6-8 garlic
- 10 fresh basil leaves
- Chili powder to taste
How to make :
Boil water in a large pan. Provide ice water in another container. slice the bottom of the tomato to form the letter X, boil it in boiling water for 15 minutes, then transfer it to ice water as soon as possible. Do it with the remaining tomatoes. Pull the tomato skin with your hands or knife, if the skin is still sticky, use a vegetable peeler. Cut the tomatoes in half and remove the seeds using your fingers.
Use a pan with a wide diameter, heat 2 tablespoons of olive oil with medium heat. Add fresh and canned tomatoes, chili powder, and season with enough salt and pepper (tomato sauce thickens, don’t use too much salt). Let the tomatoes cook for a few minutes, then gently chop using potato masher. Cook the tomatoes for 20-25 minutes until the tomatoes are tender and the sauce thickens. You can make a sauce first, you can store it for 2 days in the refrigerator or freeze for longer storage.
Make basil-garlic oil: Heat 4 tablespoons of olive oil over low heat, add garlic, basil leaves and chili powder. Let it simmer slowly so that the flavor is perfect. When the garlic is browned, turn off the heat and set aside for 10 minutes to cool. The longer you silence the oil, the more oily the flavor will be. Take the onions and basil, leave the oil and store.
Cook spaghetti, boil water and add salt. Add spaghetti to al dente and drain. Leave a little pasta cooking water.
Add the pasta to the sauce and cook over medium heat, stirring the pasta and sauce using a wooden spoon until the soft pasta and sauce blend together. If the sauce is too thick, add a little pasta cooking water. Turn off the heat, add butter, basil and cheese, mix well.
For presentation, paste pasta with a little basil-garlic oil.
Generally to make Scarpetta sauce used 20 for medium-sized fresh ripe tomatoes. In this spaghetti scarpetta recipe, canned tomatoes are added because the results are better. Canned tomatoes are taken at the peak of maturity, while high-quality ripe tomatoes are rather difficult to find on the market. This recipe has a medium thickness of sauce, and is combined with basil-garlic oil so it feels guaranteed to “kick” enough. Come on, try it soon!