Pomodoro "Italian tomato sauce"
By
Marion Dyess
@Drmarion
12
This recipe was passed down to me by my mother. There's nothing like a plate of hot steaming Pasta passed along to you by your mother! Just to note, that my mother would never add honey to recipe. But I did to take some of the acid off of the tomato flavor. Some people like to do it with a carrot that's been peeled and cleaned. There are many little tricks in this recipe that are used by the Italian restaurants. I think you'll be very happy with the outcome. PS I Igenerally grow my own San Marzano tomatoes but I don't mind using them from the can I just drain the juice and use only the tomato
Ingredients
-
12fresh plum tomatoes
-
5 clovesfresh minced garlic
-
2 Tbspvirgin olive oil
-
1cube chicken bouillion
-
1 Tbspwildflower honey
-
1 tspsalt
-
1 pinchcayenne pepper
-
1 packageyour favorite pasta
-
1 cleftover water from boiled pasta
-
1 Tbspbutter
-
·basil, as desired
-
·fresh chopped parsley
-
·you can adjust the oil, butter, and honey to taste
-
·freshly grated parmigiano or romano cheese to taste
How to Make Pomodoro "Italian tomato sauce"
- 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
