Super Quick Pasta Al Pomodoro Recipes

PASTA AL POMODORO

Steps:

• Add the olive oil and garlic to a large Dutch oven or high-sided skillet. Turn the heat to medium-high and cook the garlic, stirring occasionally, until fragrant and lightly golden, and small rapid bubbles form around the cloves, 1 to 3 minutes. Remove the garlic from the pot and discard (or eat).
• Carefully and gently lower the chopped tomatoes into the hot oil and cook, stirring constantly, until the tomatoes let off some liquid and the sauce starts to bubble steadily. Season generously with salt. Lower the heat to medium and simmer, stirring occasionally, until the tomatoes break down and the sauce reduces significantly, about 40 minutes.
• Set a metal sieve, strainer or food mill over a medium bowl. Carefully pour in the tomato sauce. If using a sieve or strainer, push the sauce through with a spoon or flexible spatula, until all that remains are seeds and skins. Be sure to repeatedly scrape off the valuable pulp collecting on the bottom of the sieve (by holding the sieve down against the edge of the bowl and pulling it back). You should have about 2 cups of sauce in the bowl. Taste and add more salt, if needed, then return the sauce to the Dutch oven.
• Meanwhile, cook the spaghetti in a large pot of salted boiling water until al dente. Drain the pasta and add to the sauce.
• Turn the heat to high and cook, stirring constantly, until the sauce reduces slightly and the pasta is well coated but not drowned in the sauce, about 2 minutes. Remove the pot from the heat and let it sit so the pasta can absorb the sauce further, about 5 more minutes. Serve immediately.

SUPER QUICK PASTA AL POMODORO

Steps:

• Bring a large pot of salted water to a boil. Add pasta and cook to al dente.
• While pasta is cooking, drain tomatoes into a sieve set over a large bowl. Open one end of each tomato, squeezing the seeds into the sieve. Squeeze the remaining pulp into mush with your hand and place in a second bowl. Once all the tomatoes have been deseeded and squished, discard the contents of the sieve.
• Place a large saute pan over medium heat. Add olive oil. When shimmering, add garlic and saute until fragrant, about 1 minute. Add tomato pulp and cook 1-2 minutes until pulp breaks down and releases juices. Remove pulp back to bowl with slotted spoon.
• Add juices from the other bowl to the pan. Bring to a boil and cook until juices thicken, 2-4 minutes. It's ready when your spatula leaves bare metal when swiped through the liquid. Add balsamic vinegar, and salt and pepper to taste. Return pulp to pan and taste for seasoning. Add another drop of olive oil for freshness.
• When pasta is cooked, transfer from boiling water to tomato sauce. Cook briefly, tossing to coat. Serve in heated bowls, topped with basil.