Pomodoro Italian Tomato Sauce Recipes

POMODORO "ITALIAN TOMATO SAUCE"

Steps:

• Wash tomatoes and take off stems Boil in water until the skin starts to pull away from the meat of the tomato.
• Drained tomatoes in a colander and cool
• In the meantime, take some olive oil and minced garlic and slowly sauté until it is aromatic
• Once the tomatoes are cool throw them into a Nutribullet or a blender and blend until creamy smooth
• Now add the mixture to the garlic in oil and add your chicken bouillon, I prefer to crumble it salt pepper and honey
• I like to bring it to a simmer covered and stir often. Once it is simmering I remove the cover and reduce it until it gets to the desired thickness that I like
• In the meantime I roll my own pasta or I get a package and I boil salted water with a little bit of olive oil and cook my spaghetti according to the directions on the package just a little " al dente" which means a little undercooked. Once my pasta has been boiling for 7 to 8 minutes I remove one cup of the starchy water. You will use this later. Once your pasta is done drain in a colander and rinse with cool water. This will stop the cooking action
• Now I generally take a big pan and put the butter and a touch more olive oil and I make sure to incorporate it in all the pasta. I take a cup of the Pomodoro sauce and I pour it all over the pasta as I keep stirring. Once it starts to get hot, I add a little bit of the starchy water to the bottom of the pan, where I know it's hot. ( just push the pasta to the side and add a little bit of water at a time, and your sauce Begin to thicken beautifully ) And I keep stirring the pan until I see the steam coming off the pasta - Now that's Italian!
• Garnish with basil and parsley if desired and serve piping hot. Bon Appetito

CAPELLINI POMODORO (PASTA WITH FRESH TOMATO SAUCE)

Steps:

• Bring a large pot of lightly salted water to a boil. Fill a large bowl with ice and cold water.
• Score a shallow "x" in the bottom of the tomatoes. Add tomatoes to the boiling water and cook uncovered until skin starts to peel off, about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Peel tomatoes.
• Transfer peeled tomatoes to a food mill, and process until smooth.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain, saving 1/4 cup of the pasta water for the sauce.
• While pasta cooks, melt butter in a large skillet over low heat. Add garlic and salt and cook until fragrant, 1 to 2 minutes. Add pureed tomatoes and as much pasta water as desired. Simmer until thickened, 3 to 5 minutes. Season with salt and pepper to taste.
• Divide pasta amongst 4 serving bowls. Top with tomato sauce and sprinkle with fresh basil. Serve immediately.