Spaghetti Pomodoro Recipe

I came across this recipe in a video featuring Michelin-starred chef Carlo Cracco and was intrigued by the technique of searing date tomato halves cut-side down until burnt. The charred surface adds a depth of flavor and a slightly different texture to the finished dish that a straight tomato sauce doesn’t have.

The other key step is finishing the pasta in the sauce rather than draining and plating separately. Transferring the spaghetti directly from the pot to the bubbling sauce, along with a ladle of pasta water, lets the starch thicken the sauce and ensures every strand gets fully coated. It’s the difference between pasta with sauce on top and pasta that’s actually part of the dish.

Watch the original video below to see Cracco’s technique before you start.

https://www.youtube.com/watch?v=AZ1kuh0pZ_g&vl=en

Note that this recipe is very low in cholesterol but can be high in carbs.

Ingredients

• 15-20 grape tomatoes
• 2 tbls olive oil
• 5.5 oz tomato sauce per serving
• 2.75 oz #12 spaghetti per serving
• 1 stalk of basil
• 2-3 cloves garlic
• Generous pinch of salt
• Shredded parmesan cheese
• Fresh seedless Italian bread

Directions

1. Cut date tomatoes in half.
2. Heat a skillet and add 1 tbsp olive oil.
3. When hot, add the halved tomatoes cut-side down and cook until burnt. Set aside.
4. Crush the garlic with the flat side of a knife, leaving it in its wrapping.
5. Remove 3-4 basil leaves, curl, and cut into very thin slices. Set aside.
6. Using the same pan, add the tomato sauce, remaining olive oil, garlic, and basil stalk.
7. Bring to a boil, then lower heat and cook the sauce down by about half.
8. While the sauce cooks, bring a pot of salted water to a boil.
9. Add spaghetti and cook for 10 minutes until just al dente.
10. Remove garlic and basil stalk from the sauce and discard.
11. Using tongs, transfer the spaghetti directly from the pot to the sauce.
12. Add one ladle of pasta water and half the cooked tomatoes.
13. Stir for two minutes to finish cooking and coat the pasta fully.
14. Plate with tongs and top with sliced basil, shredded parmesan, and remaining tomato halves.
15. Serve with thick slices of Italian bread.
16. Mangia!