|This Pasta Pomodoro recipe is a signature dish of Ristorante Don Alfonso 1890, in Sorrento Italy. We recommend using the freshest ingredients possible for this authentic Italian pasta recipe. Our compliments to the chef!|
Pasta Pomodoro Recipe
This Pasta Pomodoro recipe is a signature dish of Ristorante Don Alfonso 1890, in Sorrento Italy. We recommend using the freshest ingredients possible for this authentic Italian pasta recipe. Our compliments to the chef!
- 1 (1-pound) package DeLallo Spaghetti Pasta
- 6 tablespoons DeLallo Extra Virgin Olive Oil, divided
- 5 cloves of garlic
- 2 pints cherry tomatoes, halved
- 12 basil leaves, julienned
- Bring a large pot of salted water to a boil. Cook pasta until al dente (see package instructions for details). Drain, reserving 2 cups of hot pasta water.
- Heat 3 tablespoons of oil over high heat in a large sauté pan. Add 3 cloves of garlic and cook until it becomes fragrant and begins to color. Remove from oil and discard.
- Add the tomatoes and their juices to the pan and cook for 10 minutes at a very high heat. This heat will encourage the tomatoes to release their water and create a creamy consistency. Add the julienned basil when cooking is nearly complete. Turn to a low simmer, set aside.
- While the pasta is cooking, heat the remaining oil in another large saute pan over medium heat. Add the remaining garlic and cook until fragrant. Remove garlic and discard. Carefully ladle in hot pasta water, 1/4 cup at a time into the infused oil. You want to quickly whisk/stir the oil and starchy water together to create a 'cream' like sauce. Transfer the hot cooked spaghetti to this pan and cook for 1-2 minutes until the water is absorbed.
- Divide pasta among 4 plates, top with the reserved tomato sauce, finish with a drizzle of oil. Or toss the noodles with the sauce and serve family style.