EP9 - SPAGHETTI al Pomodoro

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free while pecorino offers a similar flavor.

Start by mincing 2 garlic cloves.

Heat extra virgin olive oil in a skillet over medium heat and add the minced garlic to infuse the oil.

Add a little bit of fresh basil to the oil for flavor.

Chop the Florentine and datterino tomatoes roughly and add them to the skillet.

Cook the tomatoes for about 15-20 minutes, adding a couple of pinches of salt to help them release their liquids.

Once the tomatoes are cooked down and creamy, blend the mixture using a blender or hand blender.

In a separate pot, bring water to a boil and add salt.

Add spaghetti to the boiling water and cook for about 6-7 minutes, then drain, reserving some pasta water.

Combine the drained spaghetti with the tomato sauce in the skillet, cooking for an additional 3-4 minutes to finish cooking the pasta in the sauce.

Keep moving the pasta back and forth in the sauce, adding reserved pasta water as needed to create a creamy sauce.

Prepare a brunoise of yellow cherry tomatoes, seasoning them with salt, black pepper, and a little extra virgin olive oil.

Add the seasoned yellow cherry tomatoes and fresh basil on top of the finished pasta before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens