Spaghetti al Pomodoro

Spaghetti al Pomodoro

*Recipe adapted from “How to Eataly: A Guide to Cooking, Buying, and Eating Italian Food” by Oscar Farinetti.

Made with Pelati

The Mutti Peeled Tomatoes are harvested at the height of the summer and are delicately peeled with steam, to capture all the flavor and scents of fresh tomatoes. Plump and firm, they are immersed in a creamy sauce. Peeled tomatoes are particularly versatile in the kitchen as you can use them in their sauce, whole or cut into pieces or slices, and are suitable for recipes requiring long and short cooking times. They are ideal for bringing out the best in traditional Mediterranean dishes and will become the main attraction in your Sunday meals.

30 min (COOK TIME: 5 min / PREP TIME: 25 min)

Easy

Ingredients

  • 1/4 cup extra-virgin olive oil, plus more for finishing
  • 2 cloves garlic, peeled
  • 1 pinch crushed red pepper flakes (optional)
  • 1 can MuttiĀ® Whole Peeled Tomatoes (14 oz., Pelati)
  • Fine sea salt to taste
  • 3 sprigs to 4 fresh basil
  • Coarse sea salt for pasta cooking water
  • 1 lb dried spaghetti
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Method

  1. Heat the olive oil in a large saucepan over medium heat. Crush the garlic cloves with the heel of your hand. Add the crushed cloves to the oil and cook, stirring occasionally, until the garlic is golden brown, about 5 minutes.
  2. Once the garlic is golden, add the red pepper flakes, if using, and then immediately add the MuttiĀ® Whole Peeled Tomatoes, crushing them between your fingers and letting them fall into the saucepan. Add the tomato juices from the can as well. Season with salt to taste.
  3. Simmer the tomato sauce over low heat until slightly thickened, about 20 minutes. Add the basil springs to the sauce and set aside.
  4. Bring a large pot of the water to a boil for cooking the pasta. When the water is boiling, salt the water as salty as the sea, and add the spaghetti, and cook, stirring frequently with a long-handled fork, until al dente. Drain in a colander. If the tomato sauce has cooled completely, heat it gently.
  5. Remove the basil springs from the tomato sauce and discard. Transfer the spaghetti from the colander to the pan. Toss over medium heat to combine with sauce. Add a drizzle of olive oil and serve immediately.

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