Vermicelli al Pomodoro
Ingredients: Fresh tomatoes, Garlic, Olive oil, Spaghetti, Basil leaves · 20 min cook time · 350kcal · ~₩9,400
Ingredients
4개 Fresh tomatoes, 1쪽 Garlic, 30ml Olive oil, 125g Spaghetti, 5장 Basil leaves, 5g Salt, 1l Water
Instructions
1. Bring an inch of water to a boil. Add fresh tomatoes, cover, and steam for a minute to blanch them. Alternatively, submerge them to boil, but steaming is more energy-efficient.
2. After blanching, shock the tomatoes with cold water to stop cooking and make them cool enough to handle. Peel off the skin, which should slide off easily. Remove the woody core with a paring knife.
3. Refill the pot with water for pasta and add a couple of big pinches of salt. Bring to a boil.
4. Crush the blanched and peeled tomatoes. Crushing them thoroughly helps break them down without extensive cooking, preserving their fresh flavor.
5. Peel and thoroughly chop a single clove of garlic. Optionally, grind it down with a pinch of salt so it disappears into the sauce.
6. In a wide pan, add olive oil and then the chopped garlic. Cook for just a few seconds until fragrant.
7. Add the crushed tomatoes to the pan. You can add a small pinch of salt, but be mindful of the salt in the garlic and the salty pasta water that will be used later. Bring the sauce to a spirited simmer.
8. Once the sauce has simmered for about 5 minutes, drop the spaghetti into the boiling salted water. Cook the spaghetti until it's almost al dente.
9. Continue to cook the sauce down, stirring frequently to prevent sticking and burning. The sauce is done when it thickens and coats the back of a spoon. This should take about 15 minutes total.
10. Transfer the almost-cooked spaghetti directly into the sauce. Splash in some pasta water as you do this. Finish with a drizzle of raw extra virgin olive oil and toss to coat.
11. Tear in a few fresh basil leaves and toss them into the pasta. Serve immediately.
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