Traditional Pasta Recipe – When we talk about pasta, then our first thought will fly to Italy. This land invented pasta (aside from pizza) and made it as one famous dish around the world. Thus, the right thing to do is to go back to the traditional pasta recipe. Among the traditional recipes for pasta, we often hear about vongole, carbonara, pesto, bolognese, and aglio-olio. Surely, there are many more than less famous, but not because they are less tasty.
For that reason here we are going to present one of these traditional recipes, al pomodoro. This sauce is the basic of Italian cooking. Thus, if we are going to go traditional, then we have to go all out with this sauce. To make this sauce, tomato is the main ingredient – just like the most of Italian cooking. Most of the Italian cooking needs tomato sauce. So, you can use this sauce for the base for the other pasta recipe or any other Italian dish.
- 400 gram spaghetti or fettuccine
- 1 kg tomato (solanato or cherry, make sure they ripe and sweet)
- ¼ cup olive oil
- 1 onion (medium size)
- 4 cloves garlic
- 12 basil leaves
- ¼ grated cheese (parmesan or pecorino or ricotta salata)
- 2 tbsp unsalted butter (cut in pieces)
- Kosher salt
- Red pepper flakes
- 600 ml water
- Prepare for the ingredients: finely chop the onion and garlic. For the tomatoes, make a slit lengthwise on each of them one by one.
- Afterward, sauté the garlic and onion on low heat with the olive oil.
- Once they wither, put in the tomatoes and squash until the juice come out with the wooden spoon.
- Let the sauce simmer for 20 – 30 minutes over the low heat without the lid on.
- While waiting for the sauce, start to cook the pasta.
- Pour the water into the large pot and a pinch of salt. Add the pasta once boiled and cook until al dente (approx 2 minutes before it well cooked). Then, drain the pasta out of water, but reserve ½ cup of the liquid.
- Afterwards, discard the accumulated liquid by skimming it off using a spoon.
- Remove the tomatoes mixture out of the pan and put them into the vegetable mill. Place the mill above a bowl and process puree the tomatoes through the mill.
- Put back the sauce from the bowl into the pan and switch on the stove in medium heat.
- Resume the sauce to cook again until the mixture turned thick, still without the lid on.
- Torn the basil leaves and add into the sauce when it thicken.
- After 5 minutes, season with salt and add a pinch of pepper flakes.
- Turn the stove into high heat and pour the reserved water to loosen the sauce. Let the sauce boil before adding the pasta.
- Keep stirring until the pasta completely coated with sauce for 2 minutes.
- Turn off the stove and remove the pan from the heat.
- For the last step, add cheese and butter, and keep tossing until they melted.
- Serve the pasta into the bowl and garnish with spring of basil.
- Alternate if you don’t have vegetable mill is to use the blender. Blend tomatoes, onion, and garlic until smooth, then sieve before continue into the next step.
- If you wish to reduce the process, you can substitute the fresh tomato to the canned one. To do that use ½ can of whole peeled tomato (8 ounce size). By choosing to use the canned tomatoes, you can skip the milling/blending process.
- Although it mentioned in this pasta recipe to use spaghetti or fettuccine, you can also choose other pasta form. There’s no actual limit on what pasta to use.
- If you wish to have spicier flavor for your pasta, you can add the amount of the red pepper flakes in the sauce.