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.
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!
I am a writer who cooks or a cook who writes: the order of the qualities does not alter the product. Since 2010 I made SAVOIR FAIRE the place where my two passions converge and now I develop recipes professionally and work as a strategist and creator of digital content, including the production of cooking videos.