The best Spag Pomodoro…ever!

In celebration of the almost new restaurant opening, Nightingale …. foodies we still have to wait for the mouthwatering dishes from Chef David Hawksworth’s latest project, here is one of the best Spaghetti Pomodoro’s you will ever eat… at home!

Does the recipe remind you of Seinfeld?

Check out another great Vancouver chef recipe here – The best PAELLA ever!

Don’t feel like cooking? What about going into the mind of a chef?

 

Nightingale_Spag_HD
Image – Nightingale Spag Pomodoro

Spaghetti Pomodoro

Ingredients:

1 x 796ml Can of San Marzano Tomatoes

2 Tbsp Extra Virgin Olive Oil + 2 Tbsp Good Quality Olive Oil

2 Tsp Sea Salt

½ Bunch Basil

½ White Onion, finely chopped

2 x Cloves Garlic, finely chopped

100g Dried Pasta per Person

1 x Small Piece Parmigiano Reggiano

Method:

Heat olive oil in a medium pot until hot, but not smoking. Add onions, garlic, and salt. Cook over medium heat until onions are translucent and soft.

Add the can of tomatoes and bring to a soft boil, simmer for 10 – 15 minutes.

Add basil leaves and let steep for 10 minutes.

Tip contents of pot into a food mill, and process. Reserve.

Bring a large pot of salted water to the boil, add pasta and cook for 7-9 minutes – until pasta is pliable but not cooked.

Heat a two 3oz ladles of sauce in a large sautee pan.

Reserve about 6 ounces of pasta water and then drain the pasta in a colander.

Immediately add pasta to the simmering pan of sauce, cook over medium heat, adding pasta water as the pasta absorbs the liquid. You can add extra sauce if you’d like at this point.

Using tongs, divide the pasta into equally sized portions, finish with your favorite high quality olive oil, and a generous amount of grated parmigiano reggiano.

 

 

 

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