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How To make Spaghetti Alla Pummarola(Spaghetti with Toma
1 1/2 lb Spaghetti
2 1/2 c Italian tomatoes
-canned,peeled,hand broken Extra virgin olive oil 2 cl Garlic, sliced
12 Basil leaves,fresh,fine chop
pn Orgeano Salt Fresh ground black pepper 1/2 c Dry red wine
Parmigiano-Reggiano cheese -freshly grated
In a skillet, saute the garlic in oil over medium heat until transparent. Immediately pour in the wine and let evaporate for 30 seconds, then add the tomatoes, basil, oregano, salt and pepper. Cook uncovered over medium heat for 10 to 15 minutes. Meanwhile cook the spaghetti: Boil 20c (5L) of salted water. When it comes to a rolling boil, add the pasta, stir with a plastic or wooden fork and let boil uncovered for a few minutes. When cooked, drain in a colander, then add pasta to sauce over low heat. Mix gently with sauce and transfer to serving bowl immediately. Top generously with cheese and serve.
How To make Spaghetti Alla Pummarola(Spaghetti with Toma's Videos
SPAGHETTI POMODORO E BASILICO / SPAGHETTI WITH TOMATO & BASIL SAUCE
CHEF DOVUNQUE: ALL YOU NEED TO BE A REAL ITALIAN CHEF - English subtitles
Piccerillo (un grandioso spaghetto al pomodoro - n° 964)
Piccerillo
Per due persone: 180-200 grammi di spaghetti di Gragnano, 450 g di passata di pomodoro, olio d'oliva extravergine, 1 spicchio d'aglio tritato, 1 punta di peperoncino fresco, sale q.b.
Pasta Al Pomodoro Traditional Vs Modern Ep. 3 (Pasta with tomato sauce)
A basic recipe of pasta. Here is a more detailed Recipe for the modern one:
Leave a comment with your thoughts, if you enjoyed the video consider like and subscribe, thank you.
Spaghetti with tomato water and stracciatella cheese
Ingredients (4 people):
350 gr spaghetti Verrigni Oro
3kg fresh beef tomatoes (1200ml tomato water) 20 gr salt
20 gr sugar
60 ml extra virgin olive oil
80 gr parmesan cheese powder
200 gr stracciatella cheese
Preparation:
Centrifuge tomatoes, boil and filter to obtain 1.2 liters of clear tomato water.
Boil the tomato water, add salt and sugar. When it boils add spaghetti, stirring occasionally. Continue to cook for about 12 minutes or according to the spaghetti used.
When the pasta is “al dente” the tomato water will be evaporated, forming with the starch from the pasta a velvety and concentrated tomato sauce that will appear completely clear.
Remove it from heat and season with olive oil and Parmesan cheese.
In a bowl place the stracciatella cheese and cover with spaghetti paying attention to pour all the sauce from the pan.
Buon Appetito
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Spaghetti with tomato sauce/Spaghetti mit Tomatensauce
Spaghetti with tomato sauce/Spaghetti mit Tomatensauce.
Quick and easy to cook yet tasteful Spaghetti by Oma
SPAGHETTI AI POMODORINI with cherry tomatoes - incredible pasta made in Italy
How to prepare a nice plate of spaghetti with cherry tomatoes
Spaghetti ai pomodorini datterini is a perfect example of simplicity of delicious Italian cuisine. This meal is also part of my series of poor man's dishes for its relatively low cost of ingredients, but high quality taste. Extremely healthy and super easy and quick to prepare. It is very suitable during the summer months when you have good access to fresh and extremely delicious cherry tomatoes or datterini tomatoes.
Ingredients for 2 hungry persons:
250 g of fresh spaghetti
about 20 small tomatoes
30 g of Parmigiano Reggiano
olive oil
one piece of garlic
a few basil leaves
black salt
More food inspirations are being published every Friday on this channel. For any questions, feel free to post a comment.
Copyright: Marco Dilenge
#spaghettiaipomodorini #spaghettitomatoes #spaghetticherrytomatoes
Spaghetti al Pomodoro Gourmet! This recipe is a must do!
Spaghetti with tomato sauce is a great classic of Italian cuisine in the world. But the Spaghetti al Pomodoro find, but find a home in Naples and in fact, a few years after the French revolution, in Naples, a pummarola revolutionizes the history of the national dish.
For of its Campane origins, we decided to innovate this great classic of the Italian and Neapolitan tradition with the help of 3 ingredients always belonging to the Campania tradition: Cacio di Bufala and the very famous Tarallo sugna and pepper, also known as Tarallo Napoletano and finally we replace the classic tomato with another excellence from Campana, the Pomodorino del Piennolo P.D.O. - excellence that is produced in the area of Vesuvius.
Here the detailed list of the ingredients of this new recipe, as always 100% made in Italy:
400 gr of Spaghetti IGP Gragnano;
520 grams of Pomodoro del Piennolo del Vesuvio PDO;
250 gr of buffalo cheese;
Garlic and chili;
Salt and basil q.b;
Neapolitan Tarallo suet and pepper;
You are ready? Let's tighten the shirts and light the cookers!
We always start with pasta. We replenish our pot with plenty of water and put it to simmer on low heat, then when the water boils we rise and add the spaghetti.
In the meantime, in a frying pan, sauté the garlic, oil, and chili, which we use to flavor the oil. We fry them for a few minutes and then remove them.
Open a jar of Pomodorino del Piennolo and feel the power of the Vesuvian lands that go to give a hypnotic taste to this fabulous product.
Let's pour the Pomodoro del Piennolo del Vesuvio DOP, which we'll call Piennol to make it easier, and let it cook for 10 minutes.
The Spaghetti will be ready at this point - let's remember to drain them a few minutes before the actual cooking time because the pasta is eaten strictly al dente. Let's not forget to save a few ladles of the cooking water.
Pour the spaghetti in the pan and, out of the heat, pour the grated cheese, a ladle of cooking water and the fresh basil. Mix everything until the desired consistency is achieved.
It's time to prepare the table because the moment it's here. Let's try this fabulous dish. Buon Appettio!
That’s all folks| The recipe is over, all you have to do is try it and share it with a friend who absolutely must learn spaghetti al pomodoro.