Spaghetti Pomodoro
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Pomodoro Recipe
Ingredients
Kosher salt
1 pound Spaghetti, dried
24 ounces Martone St Signature Pomodoro Tomato & Basil Sauce
3 tablespoons (about 43 g) unsalted butter
½ cup grated Parmigiano-Reggiano cheese, plus additional to garnish
Extra-virgin olive oil for finishing
15 leaves fresh basil, sliced thinly
Instructions
- Bring a large stockpot of water to a boil and salt it generously (it should taste like broth).
- Meanwhile, in a large sauté pan, over medium heat, reduce the sauce by about ¼ to further concentrate the flavor.
- Once the water comes to a boil, cook the pasta about 80 percent of the way, just shy of al dente.
- Reserve about ½ cup of the pasta water before draining the pasta.
- Add the spaghetti directly into the reduced sauce.
- Add a few tablespoons of the pasta water to the sauté pan and toss to coat, adding more pasta water if necessary.
- When the pasta is cooked to al dente, remove the pan from the heat and stir in the butter, cheese, about 1-2 tablespoons of olive oil, and sliced basil.
- Toss to combine, emulsifying the butter, cheese, and olive oil with the sauce.
- Serve garnished with additional grated Parmigiano-Reggiano cheese.
Chef Scott Conant’s legendary Pomodoro, bottled for your kitchen. This silky blend of ripe tomatoes, garlic, chili, and basil is clean, balanced, and quietly bold — the essence of Mediterranean...
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