Best 2 Filetto Di Pomodoro Recipes

SHRIMP FILETTO DI POMODORO

Shrimp Filetto di Pomodoro image

This sensational seafood and pasta dinner is great for special occasions. Scallops can be used in place of the shrimp if desired.-Cherie Chism, Hollidaysburg, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 10 servings.

Number Of Ingredients 13

Ingredients

1/2 pound bacon strips, diced
1 medium onion, sliced
1/2 pound sliced fresh mushrooms
1 tablespoon butter
4 garlic cloves, minced
2 cans (one 28 ounces, one 15 ounces) crushed tomatoes
1/4 cup minced fresh basil
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (16 ounces) linguine
2 pounds uncooked large shrimp, peeled and deveined
Grated Parmesan cheese, optional

Steps:

In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. Saute onion and mushrooms in drippings and butter until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, basil, sugar, salt and pepper. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes. , Meanwhile, cook linguine according to package directions. Add shrimp and reserved bacon to tomato mixture; cook, uncovered, for 5-6 minutes or until shrimp turn pink. Drain linguine; place in a large bowl. Top with shrimp mixture. Garnish with cheese if desired.

Nutrition Facts : Calories 402 calories, Fat 14g fat (5g saturated fat), Cholesterol 153mg cholesterol, Sodium 575mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 5g fiber), Protein 26g protein.

MARCELLA HAZAN'S SUGO FRESCO DI POMODORO

Marcella Hazan's Sugo Fresco Di Pomodoro image

Make and share this Marcella Hazan's Sugo Fresco Di Pomodoro recipe from Food.com.

Provided by evelynathens

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

6 tablespoons extra virgin olive oil
2 medium garlic cloves, peeled and sliced very thinly
300 g tinned italian peeled plum tomatoes with juice, cut into large pieces with their juice
salt
freshly-cracked black pepper
10 fresh basil leaves, torn by hand into small pieces
450 g pasta, of your choice cooked

Steps:

Put the oil and garlic in a saucepan and turn the heat to medium. When the garlic becomes coloured a pale gold, add the tomatoes and their juices and turn the heat down to very low. Cook, uncovered, until the oil floats free on top of the sauce, for about 20 minutes. Add salt and grindings of pepper and cook for another two to three minutes, stirring from time to time. Off the heat, stir in the torn basil leaves.
Serve over your favourite, freshly-cooked, al dente pasta.

Nutrition Facts : Calories 412.3, Fat 14.7, SaturatedFat 2.1, Sodium 112.7, Carbohydrate 59.5, Fiber 3.1, Sugar 3.2, Protein 10.3

### Tips

To make the perfect Filetto di Pomodoro, there are a few key tips to keep in mind. First, use ripe, flavorful tomatoes. This will give your sauce a rich, deep flavor. Second, don't overcook the tomatoes. Cooking them too long will make them lose their flavor and become mushy. Third, use a good quality olive oil. This will help to bring out the flavor of the tomatoes and other ingredients. Fourth, add a little bit of sugar to the sauce. This will help to balance out the acidity of the tomatoes and make the sauce more flavorful. Finally, be patient. A good Filetto di Pomodoro takes time to make, but it's worth the wait.

### Conclusion

Filetto di Pomodoro is a classic Italian dish that is both delicious and easy to make. With a few simple ingredients and a little bit of time, you can create a flavorful sauce that is perfect for pasta, pizza, or any other dish. So next time you're looking for a quick and easy meal, give Filetto di Pomodoro a try.