Spaghetti al Pomodoro-2 Food in Pixels

An Italian classic, growing up I had them all the time. My mom has always been a big worker and making spaghetti al pomodoro was fast, easy and a guarantee success with the tree of us. We use to harvest the tomatoes around the end of July and make enough sauce for the all year. The tomatoes that we buy here at the grocery store do not have the same taste has the one back home, but I guess that nothing ever taste like home. For those spaghetti we decided to mix the sauce with the fresh cherry tomatoes it was a great idea because it gave an extra texture to the dish. Roberto is not the biggest fun of pastas with red sauce but with enough grated parmesan chesses I never heard him complaining.

Spaghetti al Pomodoro Food in Pixels

Spaghetti al Pomodoro
  • 400g Spaghetti
  • 1 small onion
  • 1 garlic clove
  • 1 tbsp extra virgin olive oil
  • 14 oz canned tomato sauce
  • 1 cup fresh cherry tomatoes
  • salt and papper
  • fresh basil
  • parmesan cheese
  1. bring a pot with plenty of salted water to boil
  2. finely chop the onion and the garlic clove
  3. in a frying pan add the olive oil and soutè the chopped onion and garlic
  4. add the canned tomato sauce
  5. cut the cherry tomatoes in half and add the to the pan
  6. cook on a low flame for about 15 minutes
  7. add salt and pepper
  8. when the spaghetti are "al dente" drain them and mix them with the sauce
  9. add fresh basil and parmesan cheese
  10. serve hot



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