Pasta al Filetto di Pomodoro

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 Pasta al filetto di pomodoro.Pasta al filetto di pomodoroI 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.”tomates para hacer Pasta al filetto di pomodoro 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.tagliatelli para hacerPasta al filetto di pomodoro 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.”Pasta al filetto di pomodoroToday 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.Pasta al filetto di pomodoroSo, 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 tomatoesPasta al filetto di pomodoroOnce again, the simpler the better. I hope you like my recipe. Buon appetito!

5 from 4 votes

Pasta al filetto di pomodoro

Prep Time20 mins
Cook Time10 mins
Total Time30 mins
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.
Course: Pastas
Cuisine: Italian
Keyword: pasta al filetto, pasta al filetto di pomodoro, pasta with tomato slices sauce, tagliatelle al filetto di pomodoro
Author: Enri

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