Cooking Corner - Spaghetti Al Pomodoro

Have you noticed in the local stores lately, the availability of Hot House Tomatoes? From Glenburnie. 40 Km away! Food less travelled and delicious. So, today’s recipe is using fresh ingredients that are very local and better-tasting than we get from elsewhere. Tomato Pomodoro is a classic from Naples Italy. It is a very fast, simple dish with few ingredients but incredibly delicious. (15 minutes) The key ingredients are sweet Cherry Tomatoes from Glenburnie, Ontario and fresh Basil from my Herb Garden.

Spaghetti Al Pomodoro – 2 Servings

Ingredients:

2 Portions Spaghetti – a dime each or are you famished?

2 Tbsp Extra Virgin Olive Oil (EVOO)

1/3 CUP White or Spanish Onions diced very small

1 Lb Cherry Tomatoes or any other kind of small red tomatoes – cut each in half lengthwise

2 Cloves of Garlic – One per person – finely chopped or minced in a garlic press

Big pinch of Salt and Pepper to Taste

Basil Leaves, Fresh, Lots – Torn into ½ inch pieces not cut with a knife

Parmesan Reggiano grated finely for topping – Love cheese, make lots.

Method:

1. Have your Mis en Place / Prep ready to go. Onions, Garlic, Cherry Tomatoes and Basil. The sauce cooks very quickly, so you need everything ready to go.

2. In a large pot, add 1 Tbsp coarse salt to the Pasta Water and bring it almost to a boil.

3. In a Large Sauce Pan on medium, heat the olive oil then add the onion and cook for several minutes until light golden brown.

4. Add the Garlic and allow to warm for about 1 minute.

5. Add the Tomatoes. The tomatoes will begin to release liquid. When this begins, add pinches of salt and pepper.

6. Add half the basil to the sauce. The Basil will melt and infuse into the sauce. Keep stirring.

7. Place the pasta into the boiling water. Set timer for less than you need for al dente. I find spaghetti cooks in about 10 minutes. So I set it for 8 minutes and test it every minute after that until I’m happy. We will be putting the pasta into the sauce, so time the pasta accordingly.

8. When the Tomatoes are mushy, crush them with a potato masher or some other implement of destruction. Now how smooth or textured do you want your sauce? I try to mush it enough to be a sauce but still some pieces are present. Have fun. If you need more volume or liquid, add Pasta water. The starch in the pasta water will also act as a thickener. You should taste for salt and pepper. Add as you like.

9. Add half of Basil that you have left and stir it in. Heat on low.

10. When the Pasta is done, do not strain. With tongs take the pasta from the boiling water and place directly into the sauce.

11. Mix it all up. The pasta will absorb the sauce. Bring it all up to heat ready to serve.

12. Once on plates, garnish with last of the Basil and grated cheese.

This surprised me in simplicity, taste, texture and sweet Tomato / Basil flavours. The cherry tomatoes are a game changer for sure