{"id":471,"date":"2010-09-04T03:07:00","date_gmt":"2010-09-04T03:07:00","guid":{"rendered":"https:\/\/enrilemoine.com\/2010\/09\/04\/pasta-al-filetto-di-pomodoro-for-tomato-killers\/"},"modified":"2026-06-02T13:36:14","modified_gmt":"2026-06-02T17:36:14","slug":"pasta-al-filetto-di-pomodoro-recipe","status":"publish","type":"post","link":"https:\/\/enrilemoine.com\/en\/2010\/09\/04\/pasta-al-filetto-di-pomodoro-recipe\/","title":{"rendered":"Pasta al Filetto di Pomodoro Recipe with Fresh Tomato and Basil"},"content":{"rendered":"\n
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This pasta al filetto di pomodoro<\/em> is made with peeled fresh tomato cut into ribbons, garlic slowly wilted over low heat, and basil, and it’s ready in 30 minutes. It’s the Italian dish that proves that with a good tomato, less is more: fresh and full of flavor.<\/p>\n\n\n\n

\"A<\/figure>\n\n\n\n

If you’ve never peeled a tomato, don’t worry, it’s easier than you think, and it’s worth every minute for that skin-free, seed-free texture that makes this pasta feel restaurant-worthy.<\/p>\n\n\n

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As a member of the\u00a0Amazon Affiliate Program<\/a>\u00a0and other affiliate programs, I receive compensation for products sold through the affiliate links in this post at no cost to the buyer.<\/em><\/em><\/p>\n\n<\/div>\n\n\n

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  1. The Via Appia in Caracas<\/a>
  2. Ingredients<\/a>
  3. How to Make Pasta al Filetto di Pomodoro<\/a>
  4. FAQs<\/a>
  5. More Pasta Recipes you'll Love<\/a>
  6. Pasta al Filetto di Pomodoro Recipe with Fresh Tomato<\/a><\/ol>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div><\/div>\n\n\n\n
    \"A<\/figure>\n\n\n\n
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    The Via Appia in Caracas<\/em><\/em><\/h2>\n\n\n\n

    Even though pasta al filetto di pomodoro is a wonderfully Italian dish (a take on the very Neapolitan pasta al pomodoro), it transports me straight back to Caracas, the city where I was born and raised.<\/em><\/p>\n\n\n\n

    For years, while I lived in Altamira and Los Palos Grandes, I’d go every Saturday, religiously, to Via Appia Express in La Castellana, for my filetto di pomodoro sauce, and I’d stock up on fresh buffalo mozzarella while I was at it.<\/em><\/p>\n\n\n\n

    It was my dear Gloria Majella, a friend of almost 40 years now, who introduced me to this simple way of eating pasta, with what are without a doubt some of my favorite ingredients: olive oil, garlic, tomato, and fresh basil.<\/em><\/p>\n\n\n\n

    Once I was living in Southern California, I started making it with tomatoes from my own garden. Later in Miami, when I had my catering business, it became one of my clients’ favorite pasta sauces.<\/em><\/p>\n\n\n\n

    When you make it, you’ll understand why, and you’ll agree with me that often, in the kitchen, simpler is better.<\/em><\/p>\n\n\n\n

    Buon appetito!<\/em><\/p>\n\n\n\n

    Enri<\/strong><\/em><\/p>\n\n<\/div>\n\n

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    \"Enri<\/figure>\n<\/div>\n<\/div>\n<\/div><\/div><\/div>\n\n\n\n
    \"Three<\/figure>\n\n\n\n

    Ingredients<\/h2>\n\n\n\n
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    To make this pasta al filetto di pomodoro<\/em> you’ll need:<\/p>\n\n\n\n