Spaghetti Pomodoro

Apr 26, 2012 @ 5:56 PM
Posted by Lugo Caffe, Special Contributor

Nutrition

Cal/Serving: 713
Daily Value: 36%
Servings: 4

Balanced, High-Fiber
Vegetarian

Fat	25g	38%
Saturated	6g	29%
Trans	0g	0%
Carbs	102g	34%
Fiber	8g	33%
Sugars	9g	0%
Protein	22g	44%
Cholesterol	148mg	49%
Sodium	3268mg	136%
Calcium	141mg	14%
Magnesium	91mg	23%
Potassium	994mg	28%
Iron	4mg	20%
Zinc	2mg	15%
Vitamin A	3351IU	67%
Vitamin C	44mg	73%
Thiamin (B1)	0mg	24%
Riboflavin (B2)	0mg	17%
Niacin (B3)	4mg	22%
Vitamin B6	1mg	25%
Folic Acid (B9)	130µg	33%
Vitamin B12	0µg	6%
Vitamin D	1µg	0%
Vitamin E	4mg	22%
Vitamin K	96µg	120%
Fatty acids, total monounsaturated	14g	0%
Fatty acids, total polyunsaturated	3g	0%

See Detailed Nutritional Info

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Lugo Caffé

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

INGREDIENTS

For the dough:

1/2 pound "00" flour
1/2 pound semolina flour
3 eggs
2 tablespoons extra-virgin olive oil
2 teaspoons salt

For the sauce:

2 teaspoons extra-virgin olive oil
1/2 head garlic, chopped
1 yellow onion, chopped finely
1 1/2 cups basil, chopped finely
6 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
1 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.