Pasta Pomodoro

Pasta Al Pomodoro is an incredibly simple dish, but there's a few tips and tricks to bringing out the best in this sauce! Chris x

INGREDIENTS

1lb / 500g Long Cut Pasta (here I use linguine, Spaghetti also works great)
2lb / 1kg good quality Tomatoes, halved (here I use vine-ripened tomatoes)
1 packed cup Fresh Basil Leaves (approx 1oz/30g)
4 tbsp Extra Virgin Olive Oil, plus more to serve
1/3 cup / 30g freshly grated Parmesan, plus more to serve
1/4 cup / 65g Tomato Puree (Tomato Paste in US)
3-4 cloves of Garlic, left in skins
1 medium White Onion, finely diced
Salt & Pepper, as needed)

🍴METHOD🍴

Place tomato halves flesh side up and season with a generous helping of salt and pepper. Drizzle with 2 tbsp extra virgin olive oil and flip over. Throw on 3-4 cloves of garlic, then roast in the oven at 390F/200C for 25-30mins, or until the tomatoes begin to wilt and char. Roast at a lower temp for a longer period of time for a more intense, sweet flavour. Once cool enough to handle, squeeze out the garlic from the skins.

Add pasta to heavily salted boiling water and cook until al dente.

Meanwhile in a large pan over medium heat add 2 tbsp extra virgin olive oil. Add onion and fry until soft and beginning to brown. Add in 1/4 cup tomato puree/paste and fry it off for 1-2mins. Scrape everything into a blender and pour in the tomatoes & garlic (with the juices).

Pop the lid on, leave the hole at the top open and pop a clean tea towel over the top. Pulse until smooth, then add in basil leaves and pulse a little longer until they dice into small shards.

Pour sauce back into the pan and turn the heat to a low. Season with a pinch of salt and pepper (season well to bring out the best in this simple sauce), give it a stir for a couple of minutes to allow the air bubbles to burst, then start transferring the pasta straight from the pot into the sauce, using the excess pasta water it brings with it to emulsify the sauce. Toss the pasta to coat, using a dash more starchy pasta water if needed to bring everything together.

Sprinkle over parmesan and give it one final toss. Serve individual portions with another sprinkling of parmesan and a drizzle of extra virgin olive oil.

STAY IN TOUCH

See you next time :)

[scheyschey]

Incredible, you very deserve more views and likes, all you recipe seems to be deliscious and i love the quality and how it is filmed.

[ananthrajendran]

Thank you so much for the recipe and the English ingredients and English directions 😍🌟

[rachaelcoates]

This is ridiculously simple but so tasty - your channel is so great!

[myanhkwan]

I’m rooting for your channel! I want to watch it grow!

[giorgosntomaris]

Amazing for once more, my playlist with food recipies is a long one :")) but as a greek citizen i will try this today

[tenshi]

Amazing Channel keep up the work buddy

[leolee]

So my fiancé made a pasta dish you had on this channel for dinner tonight. And man... You are a God sent to my stomach. I asked where she got the recipe from and she showed me. So I am subbed and ready to get ahead of her when you post so I can throw hints all around the house 😂

[cyrilpadayatty]

Another banger from the great man himself 👌🙌🙌🙌🙌 keep up the good work 😊😁

[kara]

I'm literally considering buying a blender because of this lol

[dafoofy]

Hey man another great recipe, looks absolutely delicious! Was looking for a good recipe for Korean beef, think you could make a video on it?

[theclassyhobo]

I am going to need more space in my watch later folder on YouTube 🤦🏻‍♀️

[jenr]

Yumm u make the best pasta. I made ur chicken pasta so good and that’s the only pasta I make now. I don’t bother making different kind anymore