Spaghetti al Pomodoro translates to spaghetti with tomato sauce. It’s a classic Italian dish that I love creating when I’m short on time but I still want to be transported to Nonna’s house. This 15-minute recipe produces the most flavor-rich sauce and the key is using fresh, ripe tomatoes and aromatic basil.
If you can believe it, tomatoes weren’t mixed into pasta until the 1800s! Before that, pasta was eaten plain or only with cheese. I love eating it both ways but once you try this dish you might even prefer it over slow cooked sauce. Let me know what is your favourite 15-minute pasta recipe.
That’s how it’s done. So simple and simply marvelous. I have to go get my tomato seeds started. I’m getting hungry.
WAHNFRIEDEN
Alternatives to blender? Hand crushing tomatoes I suppose
[deleted]
Pasta al pomodoro is one of those dishes where deciding a recipe is almost impossible, everybody does it in their own way. But still, im team onion and, imho, if you eat that much garlic you stink for 2 days. Why not just infusing the oil with it?
didimochieric96
As Italian student that mainly live with this simply dishes I’m hogging the right to say some hint.
1. If you want a lite tast of garlic you can just smash it (pressing on it with the palm till you listen a Crack) and put it in the pan for a minutes or two (hot oil in the pan) and remove it before adding tomatoes. (so you will not burp garlic taste till the day after)
2. you do not need to blend the sauce, if you blend it it will be smoother but if you not blend it you will feel the tomatoes that are “squassati” under your teeth and it’s a different texture. Try both and choose the one you like more.
As a student I suggest to use this two advise so you have to wash only the plates, the pan for the pasta, the pan for the sauce and you can do all in the time required too cook pasta
7 Comments
SPAGHETTI AL POMODORO😍🍝
Spaghetti al Pomodoro translates to spaghetti with tomato sauce. It’s a classic Italian dish that I love creating when I’m short on time but I still want to be transported to Nonna’s house. This 15-minute recipe produces the most flavor-rich sauce and the key is using fresh, ripe tomatoes and aromatic basil.
If you can believe it, tomatoes weren’t mixed into pasta until the 1800s! Before that, pasta was eaten plain or only with cheese. I love eating it both ways but once you try this dish you might even prefer it over slow cooked sauce. Let me know what is your favourite 15-minute pasta recipe.
🍝RECIPE -> https://www.vincenzosplate.com/recipe-items/spaghetti-al-pomodoro/
Looks amazing 🤩
That’s how it’s done. So simple and simply marvelous. I have to go get my tomato seeds started. I’m getting hungry.
Alternatives to blender? Hand crushing tomatoes I suppose
Pasta al pomodoro is one of those dishes where deciding a recipe is almost impossible, everybody does it in their own way. But still, im team onion and, imho, if you eat that much garlic you stink for 2 days. Why not just infusing the oil with it?
As Italian student that mainly live with this simply dishes I’m hogging the right to say some hint.
1. If you want a lite tast of garlic you can just smash it (pressing on it with the palm till you listen a Crack) and put it in the pan for a minutes or two (hot oil in the pan) and remove it before adding tomatoes. (so you will not burp garlic taste till the day after)
2. you do not need to blend the sauce, if you blend it it will be smoother but if you not blend it you will feel the tomatoes that are “squassati” under your teeth and it’s a different texture. Try both and choose the one you like more.
As a student I suggest to use this two advise so you have to wash only the plates, the pan for the pasta, the pan for the sauce and you can do all in the time required too cook pasta
Thanks