One of my favorite things to do is cook with fresh ingredients (which I don’t get the opportunity to do often since it spoils if it isn’t used within a couple of days), so the weekend is my favorite time to go out and buy my fresh ingredients for a meal, put on some music, and pour myself a glass of wine.
Spaghetti al Pomodoro sounds fancy but it is much easier to make than you think, and it is DELICIOUS!! I have listed the recipe below:
Ingredients:
PASTA (yields about 6 servings):
2.5 cups of all-purpose flour
4 eggs (room temperature)
1 tbsp oil (I prefer avocado oil but olive oil works too!)
1 tsp salt
SAUCE (yields about 3 generous servings):
6 cloves of garlic
12 oz sweet cherry tomatoes
handful of fresh basil
2 tbsp olive oil
pasta water to thicken
garnish with gruyere, pecorino, or parmesan
garnish with olive oil
Directions (yields about 3 generous servings):
1. Pour the flour into a large bowl, and create a well in the middle.
2. Add eggs, oil, and salt to the well.
3. Gently combine the eggs, oil, and salt in the well with a fork, and slowly add in the flour.
4. Once the dough has begun to clump together, remove the contents from the bowl onto a flour-covered surface and begin kneading with your hands.
5. Once a smooth ball of dough has been formed, wrap it in cellophane plastic and place in the fridge for 15 minutes.
6. Now begin boiling water in a large pot filled halfway.
7. Cut the pasta dough into 4-6 sections and roll each of them out and place them through the pasta machine. (If you don’t have one, you can have some fun here and make your own shapes or cut straight lines to make fettuccine!)
8. Finely slice the garlic cloves as thin as possible.
9. Slice the tomatoes in half.
10. Pour olive oil into a large sauce pan and add the garlic once it has warmed up on medium heat.
11. Add the tomatoes to the garlic and oil.
12. Add a GENEROUS amount of salt to the pasta water (I’m talking half a handful), and then add a dash of oil to make sure the pasta doesn’t clump together and that the water does not boil over).
13. Begin boiling the pasta. MAKE SURE TO GIVE THE PASTA SOME LOVE FOR THE FIRST MINUTE TO ENSURE NO CLUMPING TOGETHER!!!! (I like to use tongs because it make it easier to pull apart and move around)
14. The pasta should cook for about 4 minutes (since its fresh).
15. Add the basil to the sauce pan and start bringing over some of the pasta water (the salt and starch in the water helps to add flavor and thicken the sauce).
16. Using tongs, bring the pasta into the sauce and begin mixing together using the tongs (DO NOT RINSE THE PASTA). Feel free to keep adding pasta water to the sauce until you achieve your desired texture.
17. Put a little bit of oil on the leftover pasta (again, to stop clumping) and set it aside for leftovers (i.e. just throw some butter and parmesan on it if you want a quick and easy meal one day and YUM)
18. THEN SERVE!!! (I like to use the tongs and twist it and place it on the plate (for aesthetic reasons hehe).
19. Garnish with finely grated cheese (as fine as possible so that it melts into the sauce). Finally, garnish with a little bit of olive oil to bring it all together.
20. VIOLA!!! YOU’RE A PROFESSIONAL.
I hope you guys enjoyed this cooking video/recipe.
Don’t forget to LIKE this video and SUBSCRIBE to my channel!!
SWEWI, OUT