Cavatappi al Pomodoro
Ingredients
- 400 gDried pasta (cavatappi shape)
- 800 gRound tomato (crushed)
- 1 pcYellow onion (finely chopped)
- 2 pcGarlic (crushed)
- 4 tbspExtra virgin olive oil
- 50 gParmesan cheese (grated)
- 1 pcBasil (fresh bunch)
- 1 tspWhite sugar
- 1 pinchGray sea salt
- 400 gCanned peeled tomatoes (crushed)
Method
A smooth tomato sauce that clings to the pasta spirals. The scent of fresh basil blends with the richness of olive oil and the sharp tang of parmesan.
- 1
In a sauté pan, heat the olive oil. Sauté the chopped onion and crushed garlic without browning. The smell should be sweet, not burnt.
- 2
Add the crushed fresh tomatoes, the canned peeled tomatoes, sugar, and salt. Let reduce over low heat until the sauce coats the spoon and the oil slightly rises to the surface.
- 3
Cook the pasta in a large amount of salted water. Remove them 2 minutes before the indicated time: they should be firm to the bite, 'al dente'.
- 4
Toss the pasta into the sauce with a ladle of cooking water. Sauté vigorously to create an emulsion. Add the hand-torn basil and parmesan.
Frequently asked questions
How do you get this dish right?
- Always save a cup of pasta water; it's liquid gold for emulsifying your sauce.
- Tear the basil by hand at the last second to prevent it from oxidizing and turning black.
How long does this dish keep?
Keep for 2 days in the fridge. Reheat gently in a pan with a splash of water to loosen the sauce.
