spaghetti al pomodoro

This pasta bake is simple yet satisfying, great for a weeknight supper

Tomato & mozzarella spaghetti bake

olive oil

garlic cloves, chopped

tomatoes

chilli powder

spaghetti,

basil

pack mozzarella, sliced

grated parmesan (or vegetarian alternative)

<p>Heat oven to 200C/180C fan/gas 6. Heat the oil in large pan, add the garlic and fry for 1 min. Add the tomatoes, chilli and seasoning, bring to the boil and simmer for 10 mins.</p>

<p>Meanwhile, cook the spaghetti, then drain. Mix the spaghetti with the tomato sauce and basil, then spoon half into a large ovenproof dish. Arrange half the mozzarella over the top and sprinkle with half the Parmesan. Repeat the layers, then bake for 15-20 mins until lightly browned on top. Scatter with extra basil and serve with a big green salad.</p>

Gli spaghetti al pomodoro sono un intramontabile primo piatto della cucina italiana: una ricetta semplice, ma non banale, per tutta la famiglia!

Spaghetti al pomodoro

Spaghetti 320 g

Pomodori pelati 800 g

Olio extravergine d'oliva 30 g

spicchio

Basilico q.b.

Sale fino q.b.

https://banzai-pmd-meride-tv.akamaized.net/amets/giallozafferano/2020/04/tgi37x/tgi37x.mp4

Spaghetti al Pomodoro is the perfect recipe to highlight juicy, ripe summer tomatoes. This simple, summer pasta dish is fresh and light!

Spaghetti al Pomodoro

2-1/2lb very ripe vine-ripened tomatoes (~4 large tomatoes)

extra virgin olive oil

shallot, chopped

garlic cloves, pressed

sugar

basil leaves

Tablespoons butter

salt

pepper,

gluten free spaghetti

cheese,

Bring a large pot of water to a boil over high heat. Score the bottom of the tomatoes with a shallow “X” then carefully add to the pot and boil for 30 seconds. Remove tomatoes to a colander then place a lid on top of the pot and turn heat down to low to keep warm.

Once tomatoes aren’t hot to the touch, peel away and discard the skins. Chop tomatoes then add – juices, seeds and all – to a bowl and set aside.

Heat extra virgin olive oil in a large skillet with high sides or medium-sized Dutch oven over medium heat. Add shallots then saute under tender, 3-5 minutes. Add garlic then saute until very fragrant but not browned, 30 seconds.

Add chopped tomatoes and sugar then stir to combine and simmer until sauce reaches desired consistency, 25-30 minutes, smashing tomatoes against the sides and bottom of the skillet with a spatula every so often and turning the heat down if necessary to reduce splattering.

During the last 5 minutes of the cooking process, tear in fresh basil leaves and add butter, salt, and pepper. Stir to combine then taste and add more salt and pepper if desired.

When the sauce has 15 minutes left to cook, bring the pot of water back to a boil then add 1 Tablespoon salt. Add spaghetti then cook until al dente and drain. Scoop cooked pasta into bowls then top with desired amount of pomodoro sauce and parmesan cheese, if using. OR:

If you’d prefer to finish cooking the pasta in the sauce (vs draining it and serving the sauce on top) use tongs to transfer the pasta when it’s just shy of al dente into the sauce then stir and cook until al dente. You may need to add a splash of pasta cooking water if necessary to cook the pasta all the way through.

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Tomato & mozzarella spaghetti bake

Spaghetti al pomodoro

Spaghetti al Pomodoro

Top 3 spaghetti al pomodoro recipes from across the web

The most viewed spaghetti al pomodoro recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tomato & mozzarella spaghetti bake

Spaghetti al pomodoro

Spaghetti al Pomodoro

The most viewed spaghetti al pomodoro recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine