Chef notes
Chef Scott Conant's pasta pomodoro is like heaven in your mouth. It's a sensory experience that can never be forgotten. The only downside is that no other pasta pomodoro will ever taste as good. Here, he shared his secret for making a remarkable tomato sauce that's unlike any other.
Ingredients
- 5 pounds plum tomatoes, ripe
- 4 cloves garlic
- 1 tablespoon kosher salt
- ¼ cup olive oil
- 1 teaspoon chili flakes
- ¼ bunch, basil
- Spaghetti, cooked according to package directions
- Pomodoro sauce
- Butter
- Basil leaves
- Parmesan cheese
- Olive oil
- Chili flakes
Preparation
Remove core of tomatoes.
Blanch tomatoes and shock in ice water. Remove skin and discard. Deseed the tomatoes and strain the liquid from the seeds through a fine mesh strainer. Reserve the liquid. Discard the seeds.
Put peeled tomatoes, juice, and salt a large bowl. Mix the salt into the tomatoes and set aside.
Place garlic in a saucepot and cover with the olive oil. Cook over very low heat until garlic is golden and soft. Strain and reserve oil.
In a heavy bottom, large stockpot, add the infused garlic oil and chili flakes. Turn heat to low for about 2 minutes, slowly blooming the chili flakes.
Add the salted tomatoes and its liquid into the pot and turn heat to medium-high.
Bring to a slight boil and skim foam that rises to the top.
Lower heat to medium low, or until a simmer. Smash the tomatoes with a potato masher during the cooking. Cook till reduced by ¼, about 25 -30 minutes or so. Adjust seasoning with kosher salt.
Remove from heat and submerge basil to infuse in the sauce as it cools down.
To serve:
Portion out cooked pasta and top with pomodoro sauce, 2 teaspoons butter, 2 tablespoons parmesan, basil leaves, olive oil and chili flakes.