Spaghetti Pomodoro Food

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PASTA POMODORO



Pasta Pomodoro image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 12

1/4 cup olive oil, plus extra-virgin olive oil for drizzling
1 small onion, finely diced (about 1 cup)
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
One 28-ounce can crushed San Marzano tomatoes
2 to 3 sprigs fresh oregano
3 to 4 sprigs fresh thyme
1/2 pound spaghetti
1 tablespoon unsalted butter
Basil leaves, for garnish
Freshly grated Parmesan, for serving

Steps:

  • Heat a medium saucepan over medium heat. Add the 1/4 cup olive oil and heat until hot. Add the onions, garlic and a large pinch of salt. Cook, stirring occasionally, until the vegetables soften, 3 to 5 minutes.
  • Stir in the red pepper flakes and tomatoes and season with salt and black pepper. Tie the oregano and thyme together with a piece of butcher's twine, then add to the sauce. Bring to a simmer.
  • Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti 2 minutes less than the time indicated in the package directions. Remove the herb bundle from the sauce and discard.
  • Add the spaghetti to the warm sauce along with 1/4 cup of the pasta water. Let the spaghetti finish cooking in the sauce, stirring occasionally, 2 to 3 minutes.
  • Remove from the heat and stir in the butter, basil leaves and a good drizzle of extra-virgin olive oil. Serve with freshly grated Parmesan over the top.

SPAGHETTI WITH POMODORO SAUCE



Spaghetti with Pomodoro Sauce image

Provided by James Briscione

Categories     main-dish

Time 1h20m

Yield 4 to 5 servings

Number Of Ingredients 12

Fresh Pasta, recipe follows
12 Roma tomatoes
1/4 cup olive oil, plus more for the tomatoes and serving
Kosher salt and freshly ground black pepper
4 cloves garlic, crushed
2 whole dried red chiles or 1/2 teaspoon crushed red pepper flakes
1/4 cup torn fresh basil leaves
1/4 cup grated Parmesan, plus extra for serving
7 ounces "00" or all-purpose flour (about 1 1/2 cups) (see Cook's Note)
3 ounces semolina flour (about 1/2 cup) (see Cook's Note)
3 large eggs (see Cook's Note)
Kosher salt

Steps:

  • Preheat the oven to 500 degrees F. Cut a thin slice from the stem end of the tomatoes and score the other end by cutting a small "x." Place the tomatoes in a small bowl, toss with enough olive to coat and season lightly with salt and pepper. Stand the tomatoes up on their cut sides in a baking dish and place in the oven to cook until the skins are lightly blistered, about 6 minutes. Set aside to cool.
  • Meanwhile, set up a pasta roller attachment on a stand mixer (or secure a hand roller to the side of your work surface) and set it on the widest setting. Lightly dust a baking sheet and work surface with semolina and roll out your dough with a rolling pin until it is thin enough to pass through the pasta roller. Turn on the pasta roller and pass the dough through once, then fold in half, dust with semolina flour, and put through the roller again. Keep dusting lightly with semolina flour as needed if the dough seems sticky or damp. Go the next setting and pass the pasta through the roller (without folding). Go to the third setting and repeat. Go to the fourth setting and repeat (you will have rolled the dough to a medium thickness; it should not be translucent).
  • Once the pasta is rolled, cut the long sheet into 10- to 12-inch sections, stacking them on top of each other with a dusting of semolina in between. (You should end up with 4 or 5 sections.) To cut by hand, fold each sheet in half, then in half again. With either of the folded ends facing you, cut very thin slices to achieve a thin noodle. To cut with the pasta machine, use the spaghetti roller attachment and put each section of rolled dough through the machine one at a time. Put the cut spaghetti on the prepared baking sheet; toss to coat with semolina and roll into 4 to 5 nests. Each nest is about one serving.
  • Bring a large pot of salted water to a rapid boil.
  • Remove the skins from the tomatoes with your hands or a paring knife (if they have been properly roasted the skin should lift easily). Squeeze out the juice and seeds, then break up what is left of the tomato flesh with your hands and transfer to a bowl.
  • Put the oil, garlic and chiles in a large skillet over medium heat. Cook, stirring occasionally, until the garlic cloves are lightly browned, about 1 minute; add the tomatoes and any juice that has accumulated in the bowl. Season with salt and bring to a boil, then reduce the heat to low and hold for the pasta.
  • Drop the pasta into the boiling water and stir immediately. Leave the pasta to cook, stirring occasionally, until al dente, about 2 minutes.
  • Transfer the cooked pasta to the pan with the sauce; toss and simmer until well combined. Add the basil and Parmesan and toss well. Serve, drizzle with olive oil and more Parmesan.
  • Mound the flour in the center of a clean countertop or cutting board. Make a well in the center of the flour 3 to 4 inches wide.
  • Crack the eggs into the well and add a pinch of salt. Using a fork, break the yolks and begin to beat the eggs as you would if making scrambled eggs.
  • Continue stirring the eggs with a fork in large circles, slowly incorporating the flour. When the eggs form a thick mass and become difficult to stir, about 3 minutes, fold the loose flour from the edges into the pile with a bench scraper and knead until a smooth dough forms. Discard any excess flour.
  • Shape the dough into a flat disk, wrap tightly with plastic wrap and set aside to rest for 20 minutes before rolling. If waiting more than 1 hour, refrigerate or freeze the dough. The dough will keep refrigerated for up to 24 hours.

SPAGHETTI POMODORO



Spaghetti Pomodoro image

Make and share this Spaghetti Pomodoro recipe from Food.com.

Provided by Brookelynne26

Categories     Sauces

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil, plus more for drizzling
2 garlic cloves, finely minced
1 pinch red pepper flakes
28 ounces can best-quality whole tomatoes, lightly pulsed in a blender
1/2 teaspoon salt
fresh ground black pepper
1 small pinch sugar
1 sprig fresh basil
1 lb spaghetti
freshly grated parmesan cheese

Steps:

  • Bring a large pot of water to boil.
  • Place the olive oil and garlic in a 2-quart saucepan over medium heat. Swirl the pan to coat the garlic with oil and heat until garlic sizzles but doesn't brown, about 30 seconds. Add the red pepper flakes and stir. Add the tomatoes, salt, black pepper, and sugar and stir to combine. Bring to a boil and reduce the heat to a simmer. Cook for at least 20 minutes but no more than 30. Add the basil for last 5 minutes of cooking. Remove the basil before serving.
  • Meanwhile, with 10 minutes to spare before the sauce is done, generously salt the boiling water. Add the pasta and cook until tender but slightly firm. Set the timer for 2 minutes less than the package instructions specify and taste for doneness. Drain the pasta and transfer it to a serving bowl. Toss with 1/2 cup of the sauce. For each serving, spoon on a little extra sauce, grated Parmesan cheese, a drizzle of olive oil, and freshly ground black pepper on top of the pasta.

Nutrition Facts : Calories 523.8, Fat 8.9, SaturatedFat 1.3, Sodium 308.7, Carbohydrate 94, Fiber 6.3, Sugar 8.7, Protein 16.9

PASTA AL POMODORO FRESCO



Pasta al Pomodoro Fresco image

Simplicity simplicity simplicity and flavor all in 15 minutes. Viva Italy!

Provided by lanapolitana

Time 15m

Yield Serves 4

Number Of Ingredients 7

1/2 lb. of gemelli or favorite good quality pasta
1 pint of fresh grape tomatoes (wash, dry, & halved lengthwise)
2 large garlic cloves sliced thinly
10 basil leaves chopped roughly
3 tablespoons of extra virgin olive oil
salt and cracked pepper
fresh grated pecorino cheese

Steps:

  • Boil the pasta in salted water according to package direction until al dente.
  • In the meantime, in a large skillet, add the olive oil. When the oil is hot, add the garlic slices and cook them at medium heat stirring often just until lightly golden. Next, add the cut tomatoes, salt and pepper and cook for about 5 minutes at medium high heat. Stir the sauce gently a few times. The sauce should not be soupy.
  • Before removing the sauce from the heat, taste it for flavor. When the sauce is ready, add the fresh chopped basil, turn off the heat and stir one last time.
  • Transfer the cooked strained pasta in the skillet, and toss gently making sure that the pasta is fully ncorporated with the sauce.
  • When serving the pasta, for a delicious fragrant finishing touch, drizzle extra virgin olive oil, and add more fresh basil, fresh cracked pepper and fresh grated cheese on top of each plate.

SPAGHETTI POMODORO



Spaghetti Pomodoro image

Serve this quick-cook sauce over your favorite pasta with a dusting of freshly grated Parmesan cheese.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil, plus more for drizzling
2 cloves garlic, finely minced
Pinch of red pepper flakes
1 28-ounce can best-quality whole tomatoes, lightly pulsed in a blender
1/2 teaspoon salt
Freshly ground black pepper
Small pinch of sugar
1 sprig fresh basil
1 pound spaghetti
Freshly grated Parmesan cheese

Steps:

  • Bring a large pot of water to boil.
  • Place the olive oil and garlic in a 2-quart saucepan over medium heat. Swirl the pan to coat the garlic with oil and heat until garlic sizzles but doesn't brown, about 30 seconds. Add the red pepper flakes and stir. Add the tomatoes, salt, black pepper, and sugar and stir to combine. Bring to a boil and reduce the heat to a simmer. Cook for at least 20 minutes but no more than 30. Add the basil for last 5 minutes of cooking. Remove the basil before serving.
  • Meanwhile, with 10 minutes to spare before the sauce is done, generously salt the boiling water. Add the pasta and cook until tender but slightly firm. Set the timer for 2 minutes less than the package instructions specify and taste for doneness. Drain the pasta and transfer it to a serving bowl. Toss with 1/2 cup of the sauce. For each serving, spoon on a little extra sauce, grated Parmesan cheese, a drizzle of olive oil, and freshly ground black pepper on top of the pasta.

PASTA AL POMODORO



Pasta Al Pomodoro image

Provided by Oliver Strand

Categories     Pasta     Tomato     Christmas     Vegetarian     Kid-Friendly     Quick & Easy     High Fiber     Father's Day     Dinner     Lunch     Fall     Summer     Christmas Eve     Party     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Serves 4

Number Of Ingredients 10

1/4 cup extra-virgin olive oil
1 medium onion, minced
4 garlic cloves, minced
1 pinch crushed red pepper flakes
1 28 ounce can peeled tomatoes, puréed in a food processor
Kosher salt
3 large fresh basil sprigs
12 ounces bucatini or spaghetti
2 tablespoons cubed unsalted butter
1/4 cup finely grated Parmesan or Pecorino

Steps:

  • Heat extra-virgin olive oil in a 12" skillet over medium-low heat. Add minced onion and cook, stirring, until soft, about 12 minutes. Add garlic and cook, stirring, for 2-4 minutes. Add crushed red pepper flakes; cook for 1 minute more. Increase heat to medium, add puréed tomatoes and season lightly with kosher salt; cook, stirring occasionally, until sauce thickens slightly and the flavors meld, about 20 minutes. Remove pan from heat, stir in basil sprigs, and set aside.
  • Meanwhile, bring water to a boil in a 5-quart pot. Season with salt; add spaghetti or bucatini and cook, stirring occasionally, until about 2 minutes before tender. Drain pasta, reserving 1/2 cup pasta cooking water.
  • Discard basil and heat skillet over high heat. Stir in reserved pasta water to loosen sauce; bring to a boil. Add pasta and cook, stirring, until sauce coats pasta and pasta is al dente, about 2 minutes. Remove pan from heat; add butter and cheese; toss until cheese melts. Transfer to warm bowls; serve with more cheese, if desired.

SPAGHETTI ALLE OLIVE E POMODORO



Spaghetti Alle Olive E Pomodoro image

Translation: Spaghetti with Olives and Tomatoes. This makes a delicious quick and delicious dinner for 4.

Provided by PaulaG

Categories     Spaghetti

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

16 ounces spaghetti
1 tablespoon olive oil
2 garlic cloves, minced
1 tablespoon red onion, chopped
1/4 teaspoon red pepper flakes
1/4 cup white wine or 1/4 cup chicken stock
1 (28 ounce) can diced cut tomatoes
1/2 cup sliced black olives
2 tablespoons capers, drained
1 tablespoon fresh oregano, minced
1 tablespoon fresh basil, chopped
2 tablespoons reserved pasta cooking liquid
1/4 cup grated parmesan cheese

Steps:

  • In a large skillet heat the olive oil, add garlic, onion and red pepper flakes and cook for 5 minutes or until sizzling.
  • Stir in wine or chicken stock and cook until liquid evaporates, about 3 minutes.
  • Drain the tomatoes and add to skillet along with the olives, cook for 5 minutes; add the oregano and basil, cook and stir as additional 5 to 10 minutes, stirring frequently.
  • Prepare the pasta as directed on package, drain well reserving 2 tablespoons of the cooking liquid. Toss the pasta with reserved cooking liquid and cheese; add sauce and toss to coat.
  • Serve immediately with fresh crusty bread.

SPAGHETTI AL POMODORO FROM THE CHEFS AT EATALY



Spaghetti al Pomodoro from the Chefs at Eataly image

Recipe Adapted From: 'How to Eataly: A Guide to Cooking, Buying, and Eating Italian Food' by Oscar Farinetti

Provided by Eataly

Number Of Ingredients 8

1/4 cup extra-virgin olive oil, plus more for finishing
2 cloves garlic, peeled
1 pinch crushed red pepper flakes (optional)
1 (14 ounce) can Mutti whole peeled tomatoes, in their juices
Fine sea salt to taste
3-4 sprigs fresh basil
Coarse sea salt for pasta cooking water
1 pound dried spaghetti

Steps:

  • Instructions
  • 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.
  • Once the garlic is golden, add the red pepper flakes, if using, and then immediately add the 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.
  • Simmer the tomato sauce over low heat until slightly thickened, about 20 minutes. Add the basil springs to the sauce and set aside.
  • 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 tomatoes sauce has cooled completely, heat it gently.
  • 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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