How to Make Pasta Pomodoro

Save
Next Video:
How to Make an Italian Calamari Salad....5

Making pasta pomodoro is a lot more straightforward of a process than you might think. Find out how to make pasta pomodoro with help from a cookbook author and executive chef in this free video clip.

Part of the Video Series: Italian Specialties
Promoted By Zergnet

Comments

Video Transcript

Hi, I'm John Coletta. I'm the managing partner and executive chef of Quartino Ristorante here in Chicago. We're located on the corner of Ontario and State Street. Today, we're going to make a fabulous pasta pomodoro or spaghetti pomodoro and what we start off with is with some wonderful peeled tomatoes. The recipe that I'm referring to utilizes a San Marzano tomato from Italy or from Campagnolo either would be fine. We're going to use some fresh basil, some garlic, some fabulous extra virgin olive oil, some sea salt, black pepper and I've got here a grater of grana padano, parmigiano-reggiano or pecorino romano if you'd like. So one of the things we do, I've got some tomatoes already cut. We're going to take these tomatoes and we're going to put them on a board. Now you can crush these by hand like my mother used to do or you can do them by knife which you know, I think is the more acceptable and preferred method and you need a good size knife and don't be afraid to cut these and you can see we get this going, okay. Now I don't like to use the ones that are already cut in the can because that's all done by a machine and that gives it another flavor. You can also use a fork and mash these with a fork which gives an entirely different flavor and you say how's that possible. It's possible because of the pressure that's put onto those tomatoes. Okay now we put this here and we take these tomatoes here and we scoop this up and look at this. I mean this is tasty, talk about, now in the Summertime what I like to do is take these tomatoes, add some extra virgin olive oil, some fresh torn basil and toss that with the pasta cold. I mean that's a wonderful wonderful preparation or using some heirloom tomatoes would also make a wonderful preparation. Now I've taken some extra virgin olive oil, we're going to add a little bit more, you can never have enough olive oil in my opinion and we're going to add some garlic. Now we're going to go to the stove and this garlic is going to be caramelized. We're going to remove the garlic, then we're going to add the tomatoes, some basil and let it simmer. It should be ready in about 20 minutes. So come with me, we're going to go to the stove and have some fun. Okay so we light this, okay, and we clean this up. Now one of the things you want to keep in mind is this is a quick flavorful dish. If you like lots of garlic, then leave the garlic inside. If you're like myself, I just want the flavor of the garlic, I don't want to see all that garlic all over the place and the important thing, you can see how chunky this is, look at this, this is amazing. Okay, now you can squeeze it by hand, gives it another flavor. That's you know, very very rustic and home cooking. We take some basil from this basil plant. I've done this earlier so I don't think there's very much basil left on here and again, hand tear it. You know typically everything is cut so perfectly and I don't know if perfect is what we're after any more these days. So this is cooking away here. One of the things you want to do when you're doing this with garlic is use salt, either use kosher salt or sea salt in my opinion those are the two best salts. By adding salt to the garlic we are now allowing for the water content to come out and as you know vegetables are 90% filled with water. So this is cooking away and right now what we're trying to do is take the flavors or the garlic, have those transposed into the olive oil. So we want the flavor of this garlic to come through to these tomatoes with the basil with this amazing spaghetti that's cooked al dente. Okay, now we've got this wonderful garlic that has turned brown and we've got it nicely caramelized and the flavors of the garlic are now in the olive oil. So, we remove these garlic chips if you will and at home what I normally do is give these to my children to snack on and you say well how can you snack on garlic, just add a little bit of salt, a little bit of pepper, and what a great snack that is. Now, we're going to add the tomatoes that we've, see that, okay and we add that. We're going to go back to the stove. We're going to take some of this torn garlic, I mean some torn basil rather and we're going to put this in here. Now, I'm sure you've heard of people putting sugar in the tomato sauce. The reason that's done is typically they start with terrible tomatoes. So we want to start with the very best tomatoes available and the very best have to be in season so we want to do this in the months of using fresh tomatoes in July and August. If we're using canned tomatoes, we can do this through the entire year. So we mix this up, we add a little bit of pepper, a little bit of sea salt or kosher salt, this is sea salt and we let this simmer ever so slowly. Okay, and then we're going to toss this with some al dente spaghetti and we're going to have a fabulous meal. Well, the pomodoro is ready now. We're going to bring this to the table for plating and as you can see, look at this, I wish you could smell these flavors out there but look at this, look how fragrant and vibrant those colors are. I mean, this is going to be awesome. So now we'll put this right over here, right in front of the basil, just a moment, we'll put this and we'll bring the pasta that's been boiling. And what I like to do is take this pasta, okay and I like to, I always reserve some of the pasta water and we put, we're going to need this here and we put the pasta and the sauce together and I like to saute the flavors so we're going to take this back to the stove and we're going to let the pasta pick up the flavors of the tomato, the garlic, and basil and the extra virgin olive oil. It's going to be awesome. Okay now the pomodoro sauce has coated the pasta. So now we've got some wonderful flavors that have already developed and now we're getting ready to plate this. Now, when we go to plate this, this is two portions. We want to have enough pasta, you know, people typically make the mistake of over portioning pasta which I hate that, that to me is almost sacrilegious. Okay now I've got some great grana padano and we're going to grate this onto the pasta. Okay, now these flavors are amazing and again like I said, you can use Parmigiano-Reggiano, certainly you can use pecorino romano or a mixture of all of these, a little bit of basil completes this dish. And here you have spaghetti pomodoro. Again, I'm John Coletta. I'm the executive chef and managing partner here at Quartino. I hope you enjoyed the wonderful videos that I've prepared for you and I look forward to seeing you at Quartino.

Featured

Related Searches

M
Is DIY in your DNA? Become part of our maker community.
Submit Your Work!