Pasta al Filetto di Pomodoro Recipe with Fresh Tomato
Pasta al filetto di pomodoro with fresh tomato, garlic wilted low and slow, and basil, ready in just 30 minutes. Proof that with good tomatoes, less is more.
Servings: 6
Calories: 597kcal
Ingredients
- 5 lbs ripe but firm tomatoes, peeled, seeded, and cut into ribbons 2.5 kg
- 10 garlic cloves, sliced
- ½ cup extra virgin olive oil 120 ml
- 2 cups fresh basil leaves cut into chiffonade (about 40 g
- Coarse sea salt to taste
- 1 lb pappardelle 450 g
- Red pepper flakes to taste
- 1 cu Grated parmesan cheese (I used Parmigiano Reggiano)
Instructions
- Heat the olive oil in a skillet and cook the garlic over low heat until it slowly wilts, without browning, 3-4 minutes.
- Add the tomato ribbons and cook briefly until just sautéed. Season with salt to taste.
- Stir in the basil right before adding the pasta.
- Bring a pot of water to a boil and cook the pasta al dente.
- Lift the pasta straight out of the water and add it to the skillet. Toss well so the starches help bring everything together.
- Serve in pasta bowls with a sprinkle of red pepper flakes and parmesan.
Notes
- Nutritional values are approximate and were calculated automatically with WordPress Recipe Maker. They may vary depending on the specific ingredients and brands used.
- Swap pappardelle for fettuccine, linguine, or tagliatelle. For thin noodles, go with vermicelli or capellini.
- Keeps up to 4 days refrigerated, though this pasta tastes best fresh.
- Use ripe but firm, in-season tomatoes, that's what gives this dish its flavor and texture without falling apart as it cooks.
Nutrition
Calories: 597kcal | Carbohydrates: 73g | Protein: 20g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.05g | Cholesterol: 78mg | Sodium: 1103mg | Potassium: 1155mg | Fiber: 7g | Sugar: 11g | Vitamin A: 3762IU | Vitamin C: 55mg | Calcium: 235mg | Iron: 3mg