Pasta al filetto di pomodoro.
I know that I’m becoming a tomato snob. I realized that when Mr. Bill asked me to pick the tomatoes and save them in the fridge. My answer was: “I’m sorry, but I don’t save tomatoes in the refrigerator.”
After that sentence, we were laughing because we both knew that I was kind of joking and kind of serious and I’m even researching about how to grow tomatoes during the smooth Southern California winter.
Since the beginning of June, I have been picking all our tomatoes just before eating them. So I told him: “we’re going to have pasta al filetto di pomodoro and I’ll pick them right before.”Today was the day. I picked more than five pounds of the most beautiful ripe red tomatoes just from one plant. One single tomato weighed a little bit more than one pound! I couldn’t believe it! For somebody that is a tomato killer that means a lot.So, happy as I was, I boiled the water to peel my tomatoes and in the mean time picked fresh basil and sliced the garlic to make a dish that I simply adore. While cooking, I thought about my loving friend Gloria Majella, who more than 15 years ago introduced to me pasta al filetto di pomodoro, a simple yet delicious way to eat pasta with some of my favorite ingredients.
I know that I’m becoming a tomato snob. I realized that when Mr. Bill asked me to pick the tomatoes and save them in the fridge. My answer was: “I’m sorry, but I don’t save tomatoes in the refrigerator.”
After that sentence, we were laughing because we both knew that I was kind of joking and kind of serious and I’m even researching about how to grow tomatoes during the smooth Southern California winter.
Since the beginning of June, I have been picking all our tomatoes just before eating them. So I told him: “we’re going to have pasta al filetto di pomodoro and I’ll pick them right before.”
Today was the day. I picked more than five pounds of the most beautiful ripe red tomatoes just from one plant. One single tomato weighed a little bit more than one pound! I couldn’t believe it! For somebody that is a tomato killer that means a lot.
So, happy as I was, I boiled the water to peel my tomatoes and in the mean time picked fresh basil and sliced the garlic to make a dish that I simply adore. While cooking, I thought about my loving friend Gloria Majella, who more than 15 years ago introduced to me pasta al filetto di pomodoro, a simple yet delicious way to eat pasta with some of my favorite ingredients.
While living in Caracas, every Saturday I used to religiously buy filetto di pomodoro sauce at Via Appia Express. But now that I’ve assumed I’m a tomato snob, no way! I do my own thing and the flavor and texture and aromas are just priceless! The trick is peeling and seeding the tomatoes. 
Once again, the simpler the better. I hope you like my recipe. Buon appetito!
Pasta al filetto di pomodoro
Servings: 4
Ingredients
- 5 pounds 2.5 kilos of ripe tomatoes peeled, seeded and sliced
- 10 garlic cloves finely sliced
- ½ cup extra virgin olive oil
- 2 cups of fresh basil leaves
- Coarse sea salt
- 1 package of spinach tagliatelli
- red crushed pepper
- Parmesan cheese shredded I used parmigiano reggiano
Instructions
- Cook pasta al dente in boiling water, strain it and let some fresh water run on top to stop cooking. Strain it again.
- In a saucepan add the oil and cook the garlic on medium heat until it start to get golden, around 2-3 minutes.
- Add the tomato slices and cook them for 1-2 minutes.
- Add the basil leaves and salt to taste.
- Add the pasta to the pan and stir.
- Serve in a pasta dish with some red crushed pepper and Parmesan cheese.
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Soy una escritora que cocina o una cocinera que escribe: el orden de los factores de no altera el producto. Desde 2010 hice de SAVOIR FAIRE el lugar donde convergen mis dos pasiones y ahora desarrollo recetas profesionalmente y trabajo como estratega y creadora de contenidos digitales, incluyendo la producción de videos de cocina. Disfruta mis recetas.
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