The Zesty Side of Spaghetti al Pomodoro
- IICCI
- Mar 5, 2022
- 1 min read
Take a quintessential Italian dish with spaghetti and tomatoes and add some unlikely ingredients. Here's the recipe by chef Carlo Cracco. It is a classic revisited with simplicity and a little extra flavour!
Ingredients
12 oz. spaghetti
10 oz. tomato purée 1 Tbsp. fresh marjoram 1 garlic clove 1 orange extra-virgin olive oil fine and coarse salt
Method
Fry the clove of garlic (with the peel still on) in 2-3 tablespoons of oil in a pan over medium heat. Add the zest of 1 orange, wait a few moments and then pour in the tomato purée.
Add a sprig of marjoram, season with salt and cook over low heat for 20 minutes, until the sauce is thick, smooth and has reduced a bit, stirring occasionally with a wooden spoon.
Halfway through cooking the tomato sauce, bring a pot full of salted water to a boil. Cook the spaghetti and drain it al dente. Transfer the pasta directly to the pan with the sauce.
Stir in 1 tablespoon of oil and salt to taste. Using a cooking ladle, form a nest of pasta on each plate and season with grated orange zest and a few leaves of chopped marjoram.
Source:
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Spaghetti al pomodoro is such a classic, and I love the focus on keeping the flavours fresh and simple. A good reminder that a few quality ingredients can make a fantastic dish. For a fun browser-based screen effect, Broken Screen is also worth checking out.
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I loved how you highlighted the vibrant flavors of Spaghetti al Pomodoro! Your tips on fresh ingredients reminded me of my trip to Italy, where I learned that simplicity truly elevates a dish. slope rider Have you tried adding a pinch of red pepper flakes for an extra kick?
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