Spaghetti Pomodoro

Spaghetti Pomodoro
3.3 from 8 ratings
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.
  • 1/2 pound "00" flour
  • 1/2 pound semolina flour
  • 3 eggs
  • 2 tablespoon extra-virgin olive oil
  • 2 teaspoon salt
  • 2 teaspoon 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
  • salt, to taste
  • 1 tablespoon unsalted butter
  • 1/4 ounce parmesan, grated
  • 1 basil leaf, julienned
  • 2 tablespoon extra-virgin olive oil
  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. 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.