Pasta Pomodoro: Why Now Is The Time To Make This Tasty Dish | TODAY

Core the tomatoes by cutting out the core.

Score the skin of the tomatoes.

Blanch the tomatoes in boiling water for 30 to 40 seconds.

Immediately transfer the tomatoes to an ice bath to cool down.

Peel the tomatoes after cooling.

Squeeze the peeled tomatoes to remove excess juice.

Heat a hot pan and add a little more extra-virgin olive oil.

Add the peeled tomatoes to the hot pan and cook for about 30 to 35 minutes.

Add a little bit of salt to the cooking tomatoes.

Crush the tomatoes in the pan after cooking.

Add some reserved tomato juice from the squeezing process to the sauce.

Cook the spaghetti according to package instructions and drain.

Toss the cooked spaghetti with the tomato sauce in the pan.

Add fresh basil to the spaghetti and sauce mixture.

Add a touch of butter and a little bit of parmesan cheese to finish.

Equipment Needed

Spice Level:

Dietary