Hi everyone, nice to see you.
Today we'll be making
pasta with tomato sauce as
I like it. It's not pasta
with tomato sauce, but
spaghetti, spaghetti with tomato sauce.
We're using Monograno by Felicetti
the 'Capelli', a very particular spaghettone
that keeps 'Al dente' cooking
very well and has a
great consistency to the bite. For the
tomato, our puree is a puree
made of lots of tomato types.
Date tomatoes,
some extra virgin olive oil, some
garlic, basil. Take some
date tomatoes and
cut them in half. We'll let them
roast in a skillet.
Let's take some extra virgin olive oil
add our tomatoes
and let them cook until they are
nearly burnt. Meanwhile
let's reduce the tomato sauce.
Again, some extra virgin olive oil.
When I am making pasta
with tomato sauce, I am adding
for a kg of sauce, reduced in
half, 500 grams, so double the weight.
Let's add some garlic, one
or two crushed unpeeled cloves,
in this way,
and let's also add some basil,
maybe we can add
the leaves that are the least nice
as a whole, so later it will be
easier to remove.
And we're letting it cook in this way for
at least a quarter of an hour, let's slowly
reduce it until it becomes half.
In the meantime, let's keep an eye on the
tomatoes, if they're roasting well.
Here we are.
Let's throw the spaghetti in,
we're counting around 80 grams per serving
but of course,
you can decide your own portions
at home, the important part is that the
sauce is always double the weight.
Let's add some salt and
cut some basil to add
on top.
Let's take the bigger, nicest leaves,
packing them together and cutting them
very very thin, without
crushing the basil.
Let's take out all
of the garlic parts, including the peel,
just because it's nice to eat it,
let's say, clean. The pasta is nice and
'Al dente', we'll finish the cooking
in the pot for the last 2 minutes.
Let's stir the pasta
and take it out, more than straining it.
Let's add some water, just to
finish the cooking of the spaghetti.
To sum up briefly and simply,
roasted tomatoes, a very
concentrated tomato sauce, meaning
full of flavor. Some garlic, some basil and
this is the best pasta with tomato sauce,
at least for my tastes.
Let's add some of the tomatoes
we roasted before, and the pasta
with tomato sauce is ready!
Basil as the last touch.
The reduced tomato gives is a rounded
taste that is unique, with some
roasting on top and
the fresh basil, it's glorious!
Buon appetito, enjoy!
