Spaghetti Pomodoro

Spaghetti Pomodoro
Staff Writer
Spaghetti Pomodoro
Lugo Caffé
Spaghetti Pomodoro

When the craving strikes, nothing quite beats fresh pasta with a simple fresh tomato sauce. Here's a simple and delicious version from Lugo Caffé, located near Madison Square Garden in New York City. This restaurant specializes in homemade pasta, so be sure to give this recipe a try.

4
Servings
421
Calories Per Serving
Deliver Ingredients

Ingredients

For the dough

  • 1/2  Pound  "00" flour
  • 1/2  Pound  semolina flour
  • eggs
  • 2  Tablespoons  extra-virgin olive oil
  • 2  Teaspoons  salt

For the sauce

  • 2  Teaspoons  extra-virgin olive oil
  • 1/2  head garlic, chopped
  • yellow onion, chopped finely
  • 1 1/2  Cup  basil, chopped finely
  • ripe tomatoes, quartered
  • One 12-ounce can Roma tomatoes
  • Salt and pepper, to taste

For the spaghetti pomodoro

  • Salt, to taste
  • 1  Tablespoon  unsalted butter
  • 1/4  Ounce  Parmesan, grated
  • basil leaf, julienned
  • 2  Tablespoons  extra-virgin olive oil

Directions

For the dough

In a large bowl, mix all of the ingredients together until they are well blended. Let the dough rest for 30 minutes. Roll out the dough with a pasta machine starting with the thickest setting and progressively working down to the second-thinnest setting. Use the pasta machine, knife, or pizza cutter to cut into strands of spaghetti.

For the sauce

Heat the olive oil in a saucepan over medium heat. Add the garlic and onion and cook until both are light brown, about 6-7 minutes. Add ½ cup of the basil and the ripe tomatoes. Cook for 30 minutes. Then, add the canned Roma tomatoes. Cook for 45 more minutes.

Add the remaining basil and season with salt and pepper, to taste. Pour the sauce into a food mill, food processor, or juicer and process until the desired texture is attained.

For the spaghetti pomodoro

Bring a large pot of salted water to a boil over high heat. Cook the spaghetti until the desired tenderness is reached (fresh pasta cooks much more quickly than dried pasta, so it's probably a good idea to check every 30 seconds or so).

Meanwhile, heat the tomato sauce in a pan and add the butter. Melt together and stir thoroughly. Once cooked, drain the spaghetti and add to the sauce. Heat through with the Parmesan and basil just briefly. Plate and top with the extra-virgin olive oil.

Nutritional Facts

Total Fat
21g
30%
Sugar
4g
4%
Saturated Fat
9g
38%
Cholesterol
2mg
1%
Carbohydrate, by difference
51g
39%
Protein
10g
22%
Vitamin A, RAE
206µg
29%
Vitamin C, total ascorbic acid
15mg
20%
Vitamin K (phylloquinone)
311µg
100%
Calcium, Ca
204mg
20%
Choline, total
9mg
2%
Fiber, total dietary
5g
20%
Folate, total
92µg
23%
Iron, Fe
4mg
22%
Magnesium, Mg
99mg
31%
Manganese, Mn
2mg
100%
Niacin
1mg
7%
Phosphorus, P
204mg
29%
Selenium, Se
11µg
20%
Sodium, Na
686mg
46%
Water
122g
5%
Zinc, Zn
2mg
25%

Spaghetti Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Spaghetti Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Spaghetti Wine Pairing

Cabernet sauvignon, cabernet franc, merlot, malbec, mourvèdre, Rhône blends, zinfandel, petite sirah, nero d'avola, primitivo, sangiovese, or carménère with meat- or tomato-based sauces; grenache or chardonnay with cream-based sauces; pinot gris/grigio, albariño, or other fresh white wines (for instance, soave, Italian sauvignon, or grillo) with seafood pasta; nebbiolo, dolcetto, or barbera with most non-seafood pasta.

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