Simple is usually best! There is something to be said to sit down and enjoy an elaborate, complex, gourmet meal, but, more often than not, life is too busy for that luxury. Truthfully, we are drawn to comfort food, food that has been simply prepared and reminds us of our childhood golden years.
My brothers used to drive home from school on their scooter and honk their horn while hollering: "Mamma, hai buttato la pasta?" Hungrily they wanted to know if mom had already put the spaghetti into the boiling water. The aroma of fresh garlic sizzling in the pan permeated our kitchen and nothing would satisfy them more than a plate of pasta with pomarola.
By the time the water comes to a rolling boil for cooking the pasta, your POMAROLA will be ready. That easy!!! Pomarola is a very versatile sauce that can be used more than just for pasta. More recipes and uses will follow.
All you need are peeled tomatoes, fresh basil leaves, fresh garlic, extra virgin olive oil, hot pepper flakes, salt and sugar.
Drizzle olive oil into the heated pan.
You have the option of either crushing the garlic with a garlic press, or thinly slicing it. At this point, add the garlic directly into the pan with the olive oil at medium low heat. Some prefer to remove the garlic once it has sizzled in the oil, but we like to keep it in the sauce. Make sure not to brown/burn the garlic as it changes in flavor.
Rinse the fresh basil leaves and make a chiffonade of this delicious fresh herb. To do this, stack the leaves, roll them tightly, and slice them perpendicular to the roll you just made. Another option is to use the whole basil leaf without cutting it.
It is optional to add hot pepper flakes to the pan. Personally we love a bit of heat!
Allow the ingredients to sizzle enough in order to draw out the aroma from the garlic.
Add part of the basil chiffonade to the pan and briefly allow it to sizzle with the rest of the ingredients.
It is time to pour the tomatoes into the pan.
With a food masher crush the tomatoes into a thick, uniform sauce.
In order to cut down possible acidity of the tomatoes, simply add some sugar to the sauce.
It is time to add the salt. Allow the sauce to cook for about 8-10 minutes on medium high heat.
Before mixing the pasta with the sauce, you can add additional basil. The POMAROLA is now ready!
This time we will use the POMAROLA for a plate of spaghetti. Take the spaghetti out of the boiling water when still very "al dente", about one minute early.
Gently stir all ingredients together making sure to bring everything back to a boil. Add some cooking water if necessary.
Now, let's take a second, and use this simple trick to plate this comfort food like a gourmet dish. With the help of a serving fork, grab enough spaghetti so it won't fall off the fork and place it into a ladle. With a rotating circular motion twirl the pasta inside the ladle surface.
Once you have reached a "nest", you are ready to serve it on the plate. Carefully slide the fork with the spaghetti "nest" off the ladle unto the plate. Pour some more sauce on top of the pasta, grate and dust with Parmesan cheese and garnish with the rest of the basil chiffonade. A good drizzle of extra virgin olive oil will complete the dish before serving. Garnish with fresh basil and serve immediately!
Who knew "gourmet" cooking could be so easy?
Follow us on Instagram and tag #fontanaforniusa with your plate of pasta made with this recipe.