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
704
Calories Per Serving
Deliver Ingredients

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 Cup 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.

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.

Nutritional Facts

Total Fat
24g
37%
Sugar
9g
N/A
Saturated Fat
6g
28%
Cholesterol
129mg
43%
Protein
21g
43%
Carbs
101g
34%
Vitamin A
217µg
24%
Vitamin B12
0.3µg
5.2%
Vitamin B6
0.5mg
24.4%
Vitamin C
43mg
71%
Vitamin D
0.7µg
0.2%
Vitamin E
4mg
21%
Vitamin K
72µg
90%
Calcium
127mg
13%
Fiber
8g
33%
Folate (food)
124µg
N/A
Folate equivalent (total)
124µg
31%
Iron
3mg
19%
Magnesium
87mg
22%
Monounsaturated
14g
N/A
Niacin (B3)
4mg
22%
Phosphorus
306mg
44%
Polyunsaturated
3g
N/A
Potassium
969mg
28%
Riboflavin (B2)
0.3mg
17.6%
Sodium
1126mg
47%
Thiamin (B1)
0.4mg
24.8%
Trans
0.1g
N/A
Zinc
2mg
14%