Spaghetti al Pomodoro Recipe

May 15, 2012 @ 6:09 PM
Posted by Jonathan Benno, Special Contributor

Nutrition

Cal/Serving: 754
Daily Value: 38%
Servings: 4

Balanced, High-Fiber
Vegetarian

Fat	29g	44%
Saturated	5g	27%
Trans	0g	0%
Carbs	105g	35%
Fiber	8g	34%
Sugars	13g	0%
Protein	21g	41%
Cholesterol	7mg	2%
Sodium	897mg	37%
Calcium	169mg	17%
Magnesium	98mg	25%
Potassium	907mg	26%
Iron	3mg	16%
Zinc	2mg	16%
Vitamin A	2239IU	45%
Vitamin C	65mg	108%
Thiamin (B1)	0mg	15%
Riboflavin (B2)	0mg	8%
Niacin (B3)	3mg	17%
Vitamin B6	0mg	21%
Folic Acid (B9)	75µg	19%
Vitamin B12	0µg	1%
Vitamin D	0µg	0%
Vitamin E	5mg	24%
Vitamin K	97µg	121%
Fatty acids, total monounsaturated	18g	0%
Fatty acids, total polyunsaturated	3g	0%

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Spaghetti al Pomodoro

Lincoln Ristorante

Sweet cherry tomatoes and tangy, herbal gremolata combine with a flavorful tomato sauce in this classic pasta dish. Topped with some freshly grated Parmigiano-Reggiano, it makes for a wonderful main course for lunch or first course for dinner.

See all recipes for spaghetti.

INGREDIENTS

For the gremolata:

1 lemon
1 lime
1 orange
1/4 bunch flat-leaf parsley

For the tomato sauce:

2 tablespoons extra-virgin olive oil
1/2 red onion, minced
2 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
One 28-ounce can whole San Marzano tomatoes, passed through a food mill or food processor
1 sprig basil
1 bay leaf
1 tablespoon red-wine vinegar
1 teaspoon unsalted butter

For the pasta:

1 pint mixed cherry tomatoes
1 clove garlic, smashed
1 sprig basil
Pinch of kosher salt plus 1 tablespoon for cooking the pasta
5 tablespoons extra-virgin olive oil, plus more for serving
1 pound spaghetti
1/4 cup grated Parmigiano-Reggiano

DIRECTIONS

For the gremolata:

Thoroughly rinse the citrus under warm water, and the parsley under cold water. Zest the lemon, lime, and orange into the small mixing bowl and set aside. Next, chop the parsley finely and add it to the bowl of zest and mix everything thoroughly. Set aside.

For the tomato sauce:

Heat the olive oil in a 4-quart saucepot over medium-low heat. Add the onion and garlic, and season with a pinch of kosher salt and freshly ground black pepper. Sweat until translucent, stirring occasionally, about 5-10 minutes.

Increase the heat to medium and add the tomatoes, basil, bay leaf, and red-wine vinegar. Bring the sauce to a gentle simmer and reduce the heat to low. Let the tomato sauce cook for 1 hour, stirring occasionally.

Remove the sauce from the heat and season with more salt, pepper, or red-wine vinegar, to taste. Finish with the teaspoon of unsalted butter and swirl gently. Set aside.

For the pasta:

Combine the tomatoes, garlic, basil, pinch of salt, and 3 tablespoons of the olive oil in a sauté pan. Swirling the pan in a circular motion over medium heat, gently warm the tomatoes. After about 3 minutes, turn off the heat and let the tomatoes sit to marinate.

In an 8-quart pot, bring 1 gallon water to a boil over high heat then season with the remaining salt. Cook the spaghetti according to package directions or until al dente. Meanwhile, gently reheat the tomato sauce over medium heat and add a ladle of pasta water.

When the spaghetti is al dente, strain it through a colander and add it to the pot of sauce. Toss the pasta thoroughly with the tongs to evenly dress the noodles and top with the remaining olive oil to finish.

Divide the spaghetti up evenly into 4 servings, using tongs to create a nest in the center of the plate. Top off each nest with the marinated cherry tomatoes, gremolata, cheese, and a little olive oil.