Everything you’ll need to make Pasta al Pomodoro
- 1 kg plum tomatoes
- 50 g unsalted butter
- 1 onion
- 3 garlic cloves
- 1-2 tbsp balsamic vinegar
- A few basil leaves
- Salt
- Pepper
Instructions
- Wash the tomatoes and lightly char the skins over an open flame until they start to blacken. Let them cool, then peel.
- Alternatively, char the tomatoes using a gas burner, grill, or broiler.
- Cut the tomatoes into large chunks.
- In a saucepan, melt the butter over medium heat.
- Add the onion cut into thick slices and the whole garlic cloves.
- Cook on low heat for about 10 minutes until the onions caramelize.
- Add the balsamic vinegar, tomatoes, and a sprig of basil.
- Season with a little salt and pepper, and simmer on medium heat for about 15 minutes until the tomatoes break down.
- Blend the sauce in a blender, then return it to the saucepan. Check seasoning.
- Meanwhile, cook the pasta in salted water for 2-3 minutes less than the package instructions.
- Using tongs, transfer the pasta to the sauce, allowing some of the pasta water to come with it, and cook for 1-2 minutes, stirring in the center.
- Serve the pasta al pomodoro immediately, garnished with basil leaves and freshly ground pepper.
Enjoy!
Source: Argiro Barbarigou
