Spaghetti Pomodoro Recipe

#Shorts #spaghettipomodoro
Take 8 cherry tomatoes and make a cross incision at the top. This will make it easier to remove the skins later. Blanch them in boiling water for 2 to 3 minutes until the skins are broken. Remove the skins, and slice each cherry tomato into halves.
Place them neatly on a baking tray lined with aluminum foil and season the tomatoes with course salt. Drizzle extra virgin olive oil on top, then roast them in a preheated oven at 130 Celsius no fan mode for 40 minutes. It will smell so amazing when you roast them.
Use San Marzano tomatoes if you can find them, we actually ordered online from redmart. Pour one can of these plump Italian tomatoes into a pot. Add 1 tbsp extra virgin olive oil, 1 tsp salt and a handful of basil leaves. Cook for about 10 minutes over the stove, then blitz with a hand blender into a smoother tomato sauce.
Cook your spaghetti in a pan of salted water of about 1 tsp salt to the complete cooking instructions timing (which is 9 minutes in this case) as we won’t be cooking the pasta further after that. About 7 minutes in, add a ladle of the pasta water to the sauce. Side note, never break your pasta strands into halves, it doesn’t cook faster.
Once the spaghetti is fully cooked, transfer immediately into the tomato sauce and stir. Add in half a cup of grated parmigiano reggiano and a slice of butter. Season with some black pepper and mix the pasta thoroughly until the cheese and butter have melted into the sauce.
Twirl onto a serving plate. Add the slices of cherry tomatoes and garnish with thinly scissors cut basil leaves to make it look bright red Ferrari pretty. Drizzle more extra virgin olive oil to finish.
Using the best ingredients and cooking the tomatoes this way will ensure the best umami oozed out from the tomatoes. It won’t be too sour, yet a bellissimo balance of slight sweetness, a tart acidity and a subtle creamy richness.