This is the ULTIMATE Tomato Pasta

#tomatosauce #pastarecipe #tomato

Tomatoes are in season here in Italy, and I've been BLOWN AWAY with how delicious they are. Never have I had tomato sauce so flavorful and yummy.

To celebrate tomato season, I challenged Eva to invent the ultimate tomato pasta recipe. And boy, did she deliver... Check out our latest video to see how she made the best pasta dish I've had here in Dasà all year!

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[PastaGrammar]

Is anyone else on a tomato kick right now? Let us know what you're making with fresh tomatoes this season!

[KajiXD]

ah, it's so good to live in the tropics where tomatoes are from. I can eat them all year around.

[Fiorello]

This has nothing to do with tomatoes, but I have to say that after watching so many of your videos, I am so glad that of all the people in the world, I sure think that you two are incredibly lucky to have found each other. Live long and prosper! ;)

[maya-gur]

A simple dish of pasta with tomato sauce can be the best thing in the world when it's good.

[godsowndrunk]

There's no substitute for growing your own tomatoes ....
When you don't have to worry about transporting them, you can leave them on the vine until they reach the ultimate ripeness.
Mind blowing goodness.

[sooz]

There is nothing sweeter than watching you two shop, prepare, cook and enjoy great food!! Thank you Eva. Thank you Harper. I could live off of tomatoes, pasta and a good bread!! This was awesome. ♥️♥️♥️

[aris]

0:23 These are fruits and vegetables that really taste like they should ! Today in supermarkets they don't have that nice original taste.

[hb]

In the US there is a very short season for “dry farmed” tomatoes. They are so deeply flavorful, meaty, sweet, their skins are a little thicker but don’t let that stop you from trying them if you find them. End of September & beginning of October look for them in quality produce shops. I get them from a local health food store. They are worth the hunt! I often eat them as if I were biting into an apple but today I had them with fresh mozzarella, fresh basil, good evoo, and a light grinding of sea salt. Heavenly!

[RichUK]

Im British (just for background info). I have travelled the world tor work and eaten some amazing things. I love the food in Thailand and especially japan...but if i had ONE food for the rest of my life it would be an Italians grandmas homemade food (like this). I was welcomed in Italy like no other plade and as a food lover found myself in heaven whilst working in Modena. Pizza..EVERY other nation on earth gets them so wrong! The fresh homemade pasta was to die for! Damn i'm starving for this now.

[richardengelhardt]

There was an Italian restaurant in (Hayward?) Wisconsin that -- when we were kids in the 50s and early 60s -- we stopped at on the way home to Minneapolis from weekend family skiing in northern Wisconsin or Upper Michigan. (My parents were both avid and excellent skiiers.) This restaurant was not like the typical American Italian pizza restaurants of those days. Its decor was deeply colored, red and green, dark, with small crystal shaded lamps on each table. It was straight out of an Al Capone movie. It had the most amazing tomato pasta, which very much ressembled this one that Eva has made. It was rich, unctious, and a little sweet. You could bite into the thick pinkish red-flaked fresh spaghetti. Nothing but tomatoes in the sauce. So good on a cold snowy Sunday night in January, after days on the slopes. The restaurant was run by a friendly Italian immigrant family - no doubt from the south of Italy -- who also had an amazing market garden where we stopped on weekend trips to the lake durung the summer months and into the fall. (In retrospect, the restaurant was probably a haunt of - front for - Italian masifosi from Chicago who were running over the upper Midwest at that time, controlling the lucratice beer brewing industry. But my naive parents were oblivious to all that.) 😊

[SundraTanakoh]

We just finished making 43 liters of fresh tomato sauce from tomatoes grown in our garden. I thought it was tomato week and then today our friends brought over 25kilos of their heirloom tomatoes....tomorrow more sauce!

[mirensummers]

I had a version of this dish when I was in Naples last September made with the tomatoes that grow on Vesuvius, it was so simple but oh my lord it was the best thing I ate all trip. Had it in a restaurant which seemed to be predominantly attended by locals, shortly after we sat down a bachelorette party arrived and some musicians came out to play song to them and dance with them, it was amazing! I will be going back to that restaurant if I return to Naples

[metislamestiza]

perfect timing - ive got 16 lbs of tomatoes from my garden, and nobody but Eva can show me how to use them ! i've been making romescos for green beans which has been great, but i'm ready for the perfect sauce - grazie!

[jomercer]

Talk about gilding the lily--roasted tomatoes on golden tomato sauce on red tomato sauce on tomato pasta!

Also--I love seeing what other Pasta Grammarians have been cooking!

For American-style fried green tomatoes, you pick "mature green" tomatoes--they have reached maximum size, have started to bleach out on the shoulders, but are not yet showing any hints of the ripe color. I gather the late season tomatoes that won't be able to mature to make jellies and chutney.

[traceypotter]

I managed to grow, what i hope😂, was San Marzano tomatoes from seeds here in Scotland last year. And all i did was cook them down in olive oil and salt, toss it with spaghetti, and was the best pasta dish ever! But this is a whole new level!!

[graziosov]

As a matter of facts in Napoli, as Eva is also pointing out, the pizzutello tomatoes are called: tomatoes of the "piennolo", meaning that they are hanged (piennolo comes from pendulum). As usual you guys are great!

[rosezingleman]

I made a very simple sauce of tomatoes fresh from the garden last weekend. I roasted the cherry tomatoes in the oven, but just roughly chopped five huge “mushroom” tomatoes (those Sicilian ones with huge grooves) with a bit of onion and a garlic clove and simmered those a few minutes on the stove then combined the two, immersion blended them a bit, then tore in a few basil leaves, added salt. What surprised me was how much they tasted like parmesan but there wasn’t any in the sauce. My theory is that fresh tomatoes have a higher glutamate content, so more umami?
I’ve dubbed it my “Umami Vice Sauce.”

[gizmo]

When I didn’t t think there were any more pasta/sauce variations, you come along with this amazing recipe! The freshness comes when you can walk out your door and have these fresh ingredients at your fingertips. Unfortunately here in the good ole USA, WE DON’T HAVE THAT. It took forever to get the Mutti brand. I searched for a while before I saw the grocery stores slowly add them to the shelf. I LOVE, LOVE Mutti tomatoes. Making a great tomato sauce has always been challenging for me, never the same taste twice! Damn! Thank you Ava for teaching us true Italian cuisine!

[lagringa]

Lived around Napoli for 4 years.... I swear to god I could make a wonderful sauce with 10 of those fresh pomodorini Vesuviane ( non sapevo che si chiamavano Pizzutello)... una meraviglia! I even bought seeds and grew them up north.... never tasted the same 😢.

[ellilock]

Have you encountered tomato sandwiches? Maybe not as a transplant college student in NC, because it’s only possible when maters are in season. Pay attention to this complex recipe.
2 slices high quality bread of your choice.
1/4 -3/8 inch slices of the ripest most flavorful tomatoes you can find
Mayonaise (homemade is definitely best - Dukes if not)
Salt and pepper to taste
A leaf or two of fresh basil chiffonaded.

Assemble as a sandwich. Try to eat only one.