Spaghetti al pomodoro di Carlo Cracco

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier while canola is more budget-friendly.

Cut date tomatoes in half.

Heat extra virgin olive oil in a skillet and add the halved tomatoes, letting them cook until nearly burnt.

In a separate pot, add extra virgin olive oil and garlic cloves (crushed and unpeeled) to make the tomato sauce.

Add basil leaves to the sauce, using the less nice leaves for easier removal later.

Let the sauce cook for at least 15 minutes, reducing it until it becomes half its original volume.

Meanwhile, roast the halved tomatoes in the skillet, keeping an eye on them.

Add spaghetti to boiling water, using about 80 grams per serving, and cook until 'al dente'.

Add salt to the boiling water with the spaghetti.

Once the spaghetti is nearly done, stir it in the pot for the last 2 minutes of cooking.

Remove the garlic cloves and peels from the sauce before serving.

Add some reserved pasta water to finish cooking the spaghetti and to combine with the sauce.

Add the roasted tomatoes to the pasta and sauce mixture.

Finish with fresh basil as the last touch.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens