"Spaghetti al Pomodoro" (Pasta with Fresh Tomato Sauce)

[Indo]

Here's a classic Italian pasta with tomatoes recipe for you, written like it came from a friend who loves cooking. I hope you enjoy it!
 

• Spaghetti al Pomodoro (Pasta with Fresh Tomato Sauce)
• Ingredients:
• 400g spaghetti or your favorite pasta
• 4-5 ripe, juicy tomatoes (preferably Roma or San Marzano)
• 3 cloves of garlic, minced
• A handful of fresh basil leaves
• 4 tbsp olive oil (extra virgin if you have it)
• Salt and freshly ground black pepper, to taste
• A pinch of red pepper flakes (optional, for a bit of heat)
• Freshly grated Parmigiano Reggiano or Pecorino Romano cheese (optional but highly recommended)

Instructions:

• Boil the pasta: Bring a large pot of water to a boil. Add a good handful of salt (the water should be as salty as the sea!) and throw in the pasta. Cook it according to the package instructions, but aim for al dente (firm to the bite). Drain, but save about a cup of the pasta water—you might need it for the sauce later.
• Make the tomato sauce: While the pasta is cooking, get started on the sauce. Cut a small "X" on the bottom of each tomato, then blanch them in boiling water for 30 seconds. Transfer them to a bowl of ice water—this will make peeling the skin super easy. Once peeled, chop the tomatoes into small chunks.
• Sauté the garlic: In a large pan, heat the olive oil over medium heat. Add the minced garlic and sauté for a minute or two, just until it’s fragrant and starting to turn golden. If you like a little heat, throw in a pinch of red pepper flakes.
• Add the tomatoes: Toss in the chopped tomatoes, along with a pinch of salt and black pepper. Let them cook down for about 10-15 minutes, stirring occasionally, until they become soft and release their juices. If the sauce seems too thick, add a bit of the reserved pasta water to loosen it up.
• Mix in the basil: Just before the sauce is done, tear in some fresh basil leaves. Let them wilt into the sauce for that incredible aroma and flavor. Taste and adjust the seasoning if needed.
• Combine pasta and sauce: Once your sauce is ready, add the cooked pasta directly into the pan with the sauce. Toss everything together, making sure the pasta is well-coated. If it feels a little dry, add a splash more pasta water to get it just right.

Serve:
Dish up the pasta into bowls, drizzle with a bit of extra olive oil, and top with more fresh basil. If you're feeling indulgent, sprinkle a generous amount of grated Parmigiano or Pecorino on top.

Enjoy with a glass of good wine and maybe some crusty bread on the side!

Enjoy u fat fucks.

[RobinDood]

Thank you, very nice recipe Italian man!

[Indo]

Thank you, very nice recipe Italian man!

Thank I am fat

[lepper]

As Italian student that mainly live with this simply dishes I'm hogging the right to say some hint.

If you want a lite tast of garlic you can just smash it (pressing on it with the palm till you listen a Crack) and put it in the pan for a minutes or two (hot oil in the pan) and remove it before adding tomatoes. (so you will not burp garlic taste till the day after)

you do not need to blend the sauce, if you blend it it will be smoother but if you not blend it you will feel the tomatoes that are "squassati" under your teeth and it's a different texture. Try both and choose the one you like more.

As a student I suggest to use this two advise so you have to wash only the plates, the pan for the pasta, the pan for the sauce and you can do all in the time required too cook pasta

[Indo]

?bump

[neboo11]

Thanks

[genet1ck]

Here's a classic Italian pasta with tomatoes recipe for you, written like it came from a friend who loves cooking. I hope you enjoy it!
 

• Spaghetti al Pomodoro (Pasta with Fresh Tomato Sauce)
• Ingredients:
• 400g spaghetti or your favorite pasta
• 4-5 ripe, juicy tomatoes (preferably Roma or San Marzano)
• 3 cloves of garlic, minced
• A handful of fresh basil leaves
• 4 tbsp olive oil (extra virgin if you have it)
• Salt and freshly ground black pepper, to taste
• A pinch of red pepper flakes (optional, for a bit of heat)
• Freshly grated Parmigiano Reggiano or Pecorino Romano cheese (optional but highly recommended)

Instructions:

• Boil the pasta: Bring a large pot of water to a boil. Add a good handful of salt (the water should be as salty as the sea!) and throw in the pasta. Cook it according to the package instructions, but aim for al dente (firm to the bite). Drain, but save about a cup of the pasta water—you might need it for the sauce later.
• Make the tomato sauce: While the pasta is cooking, get started on the sauce. Cut a small "X" on the bottom of each tomato, then blanch them in boiling water for 30 seconds. Transfer them to a bowl of ice water—this will make peeling the skin super easy. Once peeled, chop the tomatoes into small chunks.
• Sauté the garlic: In a large pan, heat the olive oil over medium heat. Add the minced garlic and sauté for a minute or two, just until it’s fragrant and starting to turn golden. If you like a little heat, throw in a pinch of red pepper flakes.
• Add the tomatoes: Toss in the chopped tomatoes, along with a pinch of salt and black pepper. Let them cook down for about 10-15 minutes, stirring occasionally, until they become soft and release their juices. If the sauce seems too thick, add a bit of the reserved pasta water to loosen it up.
• Mix in the basil: Just before the sauce is done, tear in some fresh basil leaves. Let them wilt into the sauce for that incredible aroma and flavor. Taste and adjust the seasoning if needed.
• Combine pasta and sauce: Once your sauce is ready, add the cooked pasta directly into the pan with the sauce. Toss everything together, making sure the pasta is well-coated. If it feels a little dry, add a splash more pasta water to get it just right.

Serve:
Dish up the pasta into bowls, drizzle with a bit of extra olive oil, and top with more fresh basil. If you're feeling indulgent, sprinkle a generous amount of grated Parmigiano or Pecorino on top.

Enjoy with a glass of good wine and maybe some crusty bread on the side!

Enjoy u fat fucks.

GPT 4o or o1 ???