Wanted to try tomato pasta as close to the original recipe as possible. Not sure how "original" or "traditional" this one is but did try.
Ingredients: La Valle San Marzo tomato, extra virgin olive oil, garlic, salt, black pepper, spaghetti, basil leaves
Crush tomatoes from the can
Crush garlic cloves and toast them with generous amount of olive oil at medium-low heat
Once garlics are golden, remove them and add crushed tomatoes and juice, salt, black pepper, and 3 basil leaves. Let it simmer 20-25 minutes
Increase the heat to medium and add pasta 1-2 minutes before al dente, then stir vigorously for 2-3 minutes. Add a tiny bit of olive oil and some pasta water if sauce is almost consumed
Remove from the heat, final mantecatura
Plate the pasta and top some basil leaves; no cheese
Is it visually sound? Taste had more emphasis on the sweet and savory side of tomatoes compared to restaurant spaghetti.
by Neyrok37
27 Comments
This looks quite tasty! A bit too much sauce for my taste, but the sauce itself looks good!
Well done, friend! You deserve a little Italian passport!
Mancini pasta is excellent. It cooks extremely well, perfect texture and taste.
I wish pasta Mancini was easier to find in the US&A. I use to buy their whole wheat pasta online.
Looks excellent and I love the step by step.
Looks great, but little bland, where is parmigiano? You can’t have pasta without cheese in my book :)))
This looks absolutely wonderful! I want a bowl please.
I love those tomatoes I have a basement full of them
Yummy. This makes me want to make my own sauce too!
Fantastic!!! So simple just like garlic and oil.
I’d finish that with a small knob of butter and top it with a healthy amount of parmigiana reggiano.
Bro, it’s a simple “pasta al pomodoro”, every Italian family does something like this. Is it “original” for the San Marzano? I don’t think so…
Pasta looks overcooked compared to what would be served in South Italy
They look great!!! 😋
Beautiful!
https://youtube.com/@vincenzosplate?si=kfoHpEjWrGy31ZLx
This guy is my absolute favourite to follow for Italian recipes. Learned how to make a few dishes that are out of this world. He always tries to stick to authentic original recipes.
This is one of my favourite pomodoros. Simple but so soul satisfying
ciao, some va? you’ve finished the tutorial and are able o proceed, complimeti
Ím a very lyal Manzini guy myself. Awesome quality…. Looks good!
Small recommendation. Chop instead og crush with garlic. Especially do not use a garlic press (I see you didn´t though). Crushing garlic release that gassy scent while choping keeps the flavour of garlic more “pure”, in lack of a better word
Some would say too much sauce. I say it’s perfect. Well done.
Let’s be honest…. It doesn’t get much better than the simplicity of this dish. Perfection.
I’m Italian on both sides and this looks pretty legit to me. A quick, simple marinara sauce is a beautiful thing. Good on you for not adding onions. Marinara should not have onions!
Solid setup. Mancini cooks great and those tomatoes do most of the work. Only thing id skip is black pepper, keep the garlic whole and pull it early. After that its hard to mess up.
Bro
It looks easy to make
Thanks 😊
Swap the black pepper for crushed red!
Well done with the pasta selection.
This is from my region! It’s outstanding!!
I’m glad that Mancini managed to export their products maintaining the same high quality level!!
dear sir, where is the other half of the garlic