Perfect Pasta Pomodoro
Scott Conant's pasta pomodoro recipe
Nathan Congleton / TODAY
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Rating:
3.8666666 (15 rated)

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

  • Pomodoro

    • 5 pounds plum tomatoes, ripe
    • 4 cloves garlic
    • 1 tablespoon kosher salt, plus more to taste
    • ¼ cup olive oil
    • 1 teaspoon chili flakes
    • ¼ bunch, basil
  • For serving

    • 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.

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Pasta pomodoro: Why now is the time to make this tasty dish

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