The Secret Behind My Most Famous Pasta Recipe | Pasta Pomodoro

Start with a pot and add extra-virgin olive oil.

Cut garlic in half and add it to the pot.

Add about 1 tablespoon of crushed red pepper to the pot.

Take a bunch of fresh basil, rip it apart, and add it to the pot.

Heat the pot on low temperature until it starts to simmer, then turn it off and let it sit.

Prepare the tomatoes by removing the stem and scoring the skin lightly.

Boil water in a separate pot (no salt needed).

Add the tomatoes to the boiling water for about 30 seconds to a minute to loosen the skins.

Transfer the tomatoes to ice water to cool them down and stop the cooking process.

Peel the skins off the tomatoes, being careful to keep as much flesh as possible.

Squeeze out the seeds and strain the juice back into the tomatoes.

Cook the peeled tomatoes in a pot for about 45 minutes to an hour.

Finish the sauce with the infused extra-virgin olive oil from the first pot.

Equipment Needed

Spice Level:

Dietary