![]() Note: Tilt the pan down to gently 'boil' the garlic and oil over direct heat. Be careful not to burn.Cook for 1-2 minutes, until the garlic has 'scented' the oil and the garlic develops a warm buttery yellow color. Heat a medium-large frying pan on medium heat and add olive oil, garlic, and pepper.Smash garlic gloves with side of knife or chop each clove into 2-3 large pieces (do not chop fine it will burn). Chop Calabrian peperoncino into 2-3 pieces.Fill a medium large pot with water, add salt.We will admit, we prefer our pasta cooked a bit past ‘al dente’ however, for the sake of tradition, we advise you to cook the pasta according to the directions on the package. The pasta water should taste like the mediterranean sea (not the ocean). ![]() The key to a good pasta is properly salted pasta water. Keep the lid on the sauce and let it cook until the sauce thickens. The sauce should coat/stick to the pasta. We give the tomatoes the glory they deserve by allowing them to cook down to the perfect consistency. The tomatoes in a good pasta sauce are the star, so should be able to shine. All you need are a few ripe delicious tomatoes (or canned), garlic, extra virgin olive oil, basil, and salt. No need to dump your entire vegetable drawer in the pan. Think less is more, a minimalist’s dream. No, you don’t have to pull a Barefoot Contessa and grow your own tomatoes, but you should (somewhat) know where they come from. If only we had a dollar for every time someone said that we… well we probably wouldn’t be writing this post.įor us, the key to a great tomato sauce are: How many times have you heard someone say: ‘Oh, he makes the best tomato sauce?’ or ‘My aunt has the best tomato sauce recipe’. The perfect tomato sauce: We treat it as if it’s the Holy Grail of modern Italian cooking. ![]() It’s super easy to whip up and you don’t need too many ingredients. Pasta al pomodoro aka pasta with tomato sauce for us American folks is a hit with the kids, family dinners, and late night cooking sessions. Needless to say, that tradition did not stick around. ![]() Back in the day, it was traditional to eat vermicelli with your hands. The original Pasta al pomodoro was called “Vermicelli Al Pomodoro”, vermicelli being “real spaghetti”, thicker and with a longer cooking time in respect to today’s modern spaghetti. The dish was created in Naples, south Italy by Ippolito Cavalcanti in the early 1800’s. Pasta al pomodoro is one of the most famous Italian dishes. ![]()
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