Normal tomato pasta with pici noodle. I settled with this recipe after trying many variations of tomato pasta recipe. I am not an expert cook or anything like that so it's js the way I like it.
I used pici that I made at home this time and I think it works surprisingly well with tomato sauce. I think rough surface allows sauce to stick to the noodle better.
Anyways here is the not so special recipe I use for 1 serving.
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Start boiling the pasta at right time so you may have the pasta finished in al dente 1min after the sauce is finished.
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pour good amount of olive oil in a pot until around 40 square centimeter is covered
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put 1 anchovy and 1 clove of chopped garlic in a pot.
Anchovy works very good with tomato sauce for enhanced umami flavor in my opinion but it's optional -
stir fry at lowest fire until anchovy dissolves easily in oil when touched with fork. Make sure not to roast garlic until brown, otherwise it will be bitter
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Pour 200ml of canned tomato into the pot.
Any canned tomato works fine (purée diced whole etc…) you can decide to grind tomato for more uniform texture; however, tomato will naturally soften even if you use diced or whole tomato so you can mash it in the pot.
5.Simmer at lowest fire for around 13min. You can reduce time to ~10min for more fresh flavor and increase to ~17min for more heavier and less tangy flavor. Time period may depend on your gas stove performance. You should leave the pot open so that water can evaporate away.
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Once done with simmering, add preferred amount of salt and pepper to the sauce.
I usually use 2g of salt and add more later after putting pasta water to balance out the salinity. -
(optional) If you have any kind of basil, put it on top of the sauce, don't mix and put the lid on so that basil can release the aroma in hot air.
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Toss the al dente pasta and ~30mL of pasta water into the pot and boil at medium-weak heat for 45seconds.
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You have tomato pasta.
by ZestycloseAddition81