Italian
Spaghetti with Tomato Sauce
by Cucina con Ruben · 548K subscribers on YouTube
A classic Italian pasta dish with fresh tomatoes, prepared with three different tomato textures: a creamy sauce, chunky pieces, and raw marinated tomatoes. Finished with butter, parmesan, and basil.
- Difficulty
- easy
Ingredients
9 items- Cherry TomatoesCherry tomatoes (Pachino or datterini) cut into quarters
- Garlic2 whole cloves for infusing oil
- Olive OilExtra virgin olive oil, for cooking and finishing
- SaltFor seasoning and pasta water
- Black PepperFreshly ground black pepper
- BasilFresh basil leaves and stems for flavor; leaves for garnish
- SpaghettiStandard spaghetti, cooked al dente
- ButterA knob of butter added off heat
- ParmigianoGrated Parmigiano Reggiano cheese
Method
- Prepare the ingredients: cherry tomatoes, garlic, basil, butter, parmesan, spaghetti, olive oil, salt, and black pepper.
- Cut the cherry tomatoes into quarters. Separate some tomatoes to be used raw: slice them into rounds and marinate with salt, pepper, and olive oil.
- In a pan, heat olive oil and add a couple of whole garlic cloves. Let them infuse until fragrant.
- Add the quartered tomatoes to the pan and cook until they soften. Season with salt and pepper.
- Meanwhile, bring a large pot of salted water to a boil and cook the spaghetti until al dente.
- Remove the garlic cloves and basil stems from the pan. Blend half of the cooked tomatoes until smooth to create a creamy sauce.
- Combine the creamy sauce and the remaining chunky tomatoes in the pan. Keep warm.
- When the pasta is al dente, transfer it to the pan with the sauce. Add a little pasta cooking water and toss well.
- Turn off the heat. Add a knob of butter, a generous grind of black pepper, and grated parmesan. Toss to combine and let the sauce emulsify.
- Serve the pasta. Top with the raw marinated tomato rounds, extra parmesan, fresh basil leaves, and a drizzle of olive oil.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
