Try this Pasta Pomodoro recipe, or contribute your own.
- Carbohydrate 4.0055475 g
- Cholesterol 0 mg
- Fat 12.959200010905 g
- Fiber 0.17399999499321 g
- Protein 0.7261 g
- Saturated Fat 1.78950200150577 g
- Serving Size 1 1 Serving (146g)
- Sodium 39.4382864585515 mg
- Sugar 3.83154750500679 g
- Trans Fat 0.365052000295307 g
- Calories 132 calories
Step-by-step
- Heat extra virgin olive oil in a saucepan over medium heat.
- Add shallots and garlic then saute for two minutes.
- Add chopped tomatoes, half the basil, and the sugar then turn heat up slightly to bring to a boil.
- Turn heat back down to medium then simmer until desired consistency is reached, 20-30 minutes depending on how juicy your tomatoes are, smashing tomatoes against the side of the pan with a spatula every so often.
- Meanwhile bring a large pot of water to a boil then add a generous amount of salt.
- Add pasta then cook until al dente.
- Drain then return pasta to the pot to keep warm.
- Season sauce with pepper and lots of salt then stir in butter and remaining basil.
- Taste then add more salt or pepper if necessary and then mix with cooked spaghetti and serve.
Throwing cold tomatoes into screaming hot oil creates an unnecessary splatter hazard while dropping the pan temperature too quickly. Controlling that initial heat transfer allows the minced shallots and garlic to sweat evenly without scorching their delicate sugars during the first two minutes of sautéing. Ripe fruit releases substantial liquid, so maintaining a steady medium simmer for twenty to thirty minutes reduces the moisture naturally without relying on tomato paste thickeners. Smashing the pieces against the saucepan edge with a spatula helps break down stubborn cell walls to build body. Gluten-free spaghetti requires careful monitoring in salted boiling water because starches leach out differently than wheat pasta, affecting how well the final sauce coats each strand. Stirring cold butter into the finished sauce off the heat introduces milk solids that bind with the olive oil, creating a glossy emulsion rather than a greasy pool at the bottom of the bowl.
