Spaghetti al pomodoro fresco: originale vs. gourmet con Peppe Guida e Nonna Rosa

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

Wash fresh tomatoes in water to remove seeds.

Mash tomatoes in water to extract seeds without making a mess.

Prepare ingredients: one pressed garlic clove, basil, and olive oil.

Heat olive oil in a skillet over low flame.

Add pressed garlic to the skillet and sauté until fragrant.

Add salt to the skillet.

Add fresh tomatoes to the skillet and cook until they release juices, but do not overcook.

Add some cooking water to the skillet.

Add cooked vermicelli to the skillet with the tomato sauce and mix.

Cream the pasta in the sauce for about half a minute, adding a drop of cooking water to release starch.

Plate the spaghetti and drizzle with olive oil.

Finish with fresh basil leaves torn by hand.

Optionally, add a drizzle of olive oil before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens