Large pot
Colander
Immersion blender
- 2 pounds fresh ripe tomatoes, cored and roughly chopped
- 6 tablespoons extra virgin olive oil
- 10 cloves garlic peeled and crushed
- 1 shallot peeled and sliced into wedges
- 1 red Fresno chili pepper trimmed and sliced into rounds
- 16 ounces spaghetti 1 cup pasta cooking water reserved
- Salt to taste
Sizzle the aromatics:
Heat the extra virgin olive oil in a wide pot over medium heat. Once hot, add the garlic and allow it to sizzle in the oil for 30 seconds.
Add the shallot and red Fresno chili pepper. Tilt the pan toward you and base the aromatics in oil for 1-2 minutes until very fragrant. Be careful not to burn the garlic.
Cook the tomatoes:
Add the tomatoes to the oil and stir to incorporate. Add a big pinch of salt and bring to a boil. Reduce heat and simmer, uncovered, for 25-30 minutes until thickened and reduced. Add a splash of water, if necessary, if the tomatoes stick or reduce too quickly. Taste and season to your preferences.
Cook the pasta:
Bring a large pot of generously salted water to a boil. Add the spaghetti and cook until al dente. Scoop out 1 cup of the pasta water and set it aside.
Drain the spaghetti and set aside. Note: Time this so the sauce has finished simmering before the spaghetti is done cooking.
Finish the pomodoro sauce:
Serve the spaghetti:
Add the spaghetti to the sauce and toss to coat. Add more of the pasta cooking water, as necessary, to loosen up the sauce and to help the sauce stick to the spaghetti. Turn off the heat.
Divide the spaghetti between plates and serve with your choice of garnishes, such as fresh basil, parsley, or grated parmesan cheese. Enjoy!
Calories: 625kcal | Carbohydrates: 98g | Protein: 19g | Fat: 20g | Sodium: 64mg | Fiber: 18g | Sugar: 3g | Vitamin C: 60mg