Tag: pomodoro

an explosion of flavors with a dark heart of tomato – Italian cuisine reinvented by Gordon Ramsay

an explosion of flavors with a dark heart of tomato



In the world of fusion cuisine, a dish that combines Italian flavors and oriental techniques are Italian samosas, with an irresistible dark heart of tomato. This creative reinterpretation of the classics Indian samosas enchants with its unique combination of external crunchiness and internal softness, enriched by the fresh and succulent taste of Italian tomato. A culinary experience that blends distant culinary traditions, giving an explosion of flavors and a surprise on the palate with every bite.



Pasta al pomodoro – 's Pasta al pomodoro recipe – Italian Cuisine

Preparation time


Tomato Pasta Recipe of Flavia Imperatore of 10-09-2021 [Aggiornata il 16-09-2021]

There pasta with tomato sauce here in Italy it is an institution. With onion or garlic, with fresh cherry tomatoes, peeled tomatoes or passata … everyone does it in his own way, but it's always good and everyone always likes it. It can be eaten simply or with additions: the most basic is grated Parmesan, but you can range from canned tuna to olives and capers to obtain ever new versions and evolutions. Quick and easy to prepare, it is considered the pasta with sauce par excellence, it is the delight of young and old and is always present in the menus for children, along with cutlet and chips.
As you know, my blog was born just as a cooking diary, to record my first experiments and give a hand to those who were beginners like me.
That's why from time to time I try to add very basic recipes, which surely 99% of you will be able to do perfectly … but I also try to put myself in the shoes of that 1% (whether they are kids left for the first time home alone, off-site students or more), because I've been there. However, this recipe, as trivial as it may seem, is not at all simple, not everyone knows how to make an excellent fresh tomato pasta, I assure you. I leave you my version of spaghetti (square) with tomato (sammarzano), but I'm curious to know how you prepare it, so, if you want, leave me your version in the comments!

  • Preparation time Preparation: 25 min
  • Cooking time cooking: 15 min
  • Total time total: 40 min
Pasta with tomato sauce
Pasta with tomato sauce

Method

How to make tomato pasta

First, wash the tomatoes well, blanch them for about 15 minutes (until the skin begins to split) and drain.

Peel them and remove the internal seeds.
(Alternatively, use some very simple peeled tomatoes in a jar to speed up the times, but be careful to buy excellent quality ones.)

Let a clove of garlic brown in a large pan with plenty of oil, then add the chopped tomatoes and cook for about ten minutes (in the meantime, cook the pasta).
Remove the garlic and add the fresh basil and the pasta just drained, very al dente.
Sauté the pasta a little more to mix the sauce with the pasta well.

The pasta with tomato sauce is ready: serve, add more fresh basil, a drizzle of raw oil and serve.

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Pappa al pomodoro with sardines recipe – Italian Cuisine

Pappa al pomodoro with sardines recipe


  • 1 g San Marzano tomatoes
  • 300 g sardines
  • 120 g Tuscan stale bread
  • 70 g coarse salt
  • 60 g Tropea onion
  • 35 g basil
  • 30 g sugar
  • 1 clove of garlic
  • chili pepper
  • extra virgin olive oil
  • fine salt
  • pepper

For the recipe of pappa al pomodoro with sardines, clean the sardines: remove the head and open them with your thumb, starting from the belly to the tail, without separating the fillets. Remove the bone and remove any remaining thorns with tweezers.
Jumbled up sugar and coarse salt; pour half of it into a pan; Place the sardines on top, cover them with the other half of the mixture and marinate them for 20 minutes at room temperature or for 1 hour in the refrigerator.
Rinse sardines, dry them with kitchen paper and season with a drizzle of oil.
Blanch the tomatoes, peel them, divide them in half, remove the seeds and cut them into cubes.
Chop onion and fry with a drizzle of oil and garlic. Add the tomatoes, basil, a pinch of red pepper and cook for 5 minutes. Also add the stale bread cut into thick slices, deprived of the crust and, if desired, lightly toasted. Soak it in the tomato and let it boil again for a maximum of 1 minute, adding salt and pepper. Remove the garlic and transfer everything to a planetary mixer; mix for about 15 minutes, then add 175 g of oil and whisk again for a couple of minutes.
Serve lukewarm tomato soup with marinated sardines, garnished with a few basil leaves.

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