My spaghetti pomodoro recipe is based on the method in this great video featuring Michelin-starred chef Carlo Cracco. Finishing the spaghetti in the hot pomodoro sauce is key to why this recipe is so good. To prepare spaghetti pomodoro my way, you’ll first sear some date tomato halves, boil the sauce down by half, cook the pasta until it’s just al dente, then finish the pasta in the sauce before plating and topping with garnish.
Note that this spaghetti pomodoro recipe is very low in cholesterol but can be high in carbs.
The recipe follows the original video that inspired it.
- 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
- Prepare the tomatoes. Cut date tomatoes in half
- Heat a skillet and add 1 tbl olive oil
- When hot, add the halved tomatoes cut side down
- Cook the tomatoes until burnt
- When done, set tomatoes aside
- Cook the sauce. Crush the garlic with the flat side of a large knife, leaving it in its wrapping
- Wash the stalk of basil.
- Remove 3-4 basil leaves, curl, cut into very, very thin slices, and set aside.
- Using the same pan, add the tomato sauce
- Stir in 1 tbl olive oil
- Add the garlic and basil stalk
- Bring bring to a boil
- Lower the heat and cook the tomato sauce down by about half. Lower the heat if the sauce cooks down before the pasta is ready.
- Prepare the pasta. While the sauce cooks, fill a pasta pot or dutch oven with water, add salt, and bring to a boil
- Add #12 spaghetti (do not break in half) to the boiling water and cook for 10 minutes. The spaghetti should be al dente–slightly underdone
- Remove the garlic and basil stalk from the sauce and discard
- Finish the pasta in the bubbling sauce. Using tongs, transfer the spaghetti from the pot to the sauce
- Using a ladle, add one ladle of pasta water to the sauce
- Add half the cooked date tomatoes
- Stir the pasta for two minutes to finish its cooking. Ensure that it gets completely coated in sauce
- Plate and serve. Use tongs to plate the pasta.
- Top with some thinly sliced basil, shredded parmesan, and a couple of cooked date tomato halves
- Pair with some thick slices of Italian bread