Pasta al Pomodoro

Ingredients

• 70 g spaghetti
• 550 g water
• 400 g cherry tomatoes (A mix of yellow and red)
• 10 g basil leaves and stems
• 1 garlic (1 clove)
• 35 g olive oil (High quality; use 15 g in the tomato base and the remaining 20 g to finish)
• 3 g salt (Plus additional salt if needed to adjust seasoning; salt the pasta water)
• micro basil or basil flowers (For garnish; the creator used neither, noting macro basil was not available)

Steps

1. 1

   Add the cherry tomatoes, basil leaves and stems, garlic, 15 g of the olive oil, 550 g water, and 3 g salt to a cold pan.

2. 2

   Set the pan over medium heat. Simmer gently for 10–12 minutes, until the tomatoes have softened.

3. 3

   Gently squash the softened tomatoes with a fork to release their juices.

4. 4

   Continue reducing the liquid until its volume has decreased by half. The spoken description says this takes about another 10 minutes.

5. 5

   Strain the tomato mixture, pressing the solids to extract as much tomato liquid as possible; discard or reserve the strained solids separately.

6. 6

   Boil the spaghetti in salted water until it is 90% cooked, then transfer it to the tomato extract.

7. 7

   Finish cooking the spaghetti in the tomato sauce.

8. 8

   Adjust the seasoning with additional salt if needed.

9. 9

   Slowly emulsify the remaining 20 g olive oil into the sauce.

10. 10

    Serve garnished with micro basil or basil flowers, if available.

Notes

The creator says the restaurant dish is garnished with micro basil, but they left it out because they only had regular basil. The source does not specify the pasta-water quantity or the time needed to finish cooking the pasta in the sauce.

Nutrition per serving

• pasta
• main
• Italian
• vegetarian
• dairy-free
• stovetop