Best 8 Pomidori Recipes

PASTA POMODORINI

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and stir.
• While the pasta cooks, heat 1/4 cup olive oil in a large skillet over medium heat. Add the garlic and cook until the slivers are golden brown and crisp, then add the chiles and cook for about 30 seconds. Raise the heat to high and add the tomatoes. Cook until the tomatoes soften and the juices thicken, about 3 minutes. Add the basil and season with salt and pepper.
• When the pasta is al dente, scoop out about 1/2 cup of the pasta cooking water, then drain the pasta. Return the pasta to the warm pot off the heat. Add the sauce and mix well. Add some of the reserved cooking water if the pasta seems dry. Transfer to a warm serving bowl and grate Parmesan over the top, to taste. Drizzle with a little more olive oil. Serve immediately.

PASTA POMODORO

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.
• Pour olive oil in a large deep skillet over high-heat. Saute onions and garlic until lightly browned. Reduce heat to medium-high and add tomatoes, vinegar and chicken broth; simmer for about 8 minutes.
• Stir in red pepper, black pepper, basil and cooked pasta, tossing thoroughly with sauce. Simmer for about 5 more minutes and serve topped with grated cheese.

POMODORO SAUCE

Steps:

• In a saucepan over medium heat, saute garlic and onion in oil for 2 minutes. Add tomatoes and herbs, continue to cook for 5 minutes until the tomatoes soften. Season with salt, pepper and sugar. Serve with cheese and herb ravioli.

PASTA POMODORO

Steps:

• Heat a medium saucepan over medium heat. Add the 1/4 cup olive oil and heat until hot. Add the onions, garlic and a large pinch of salt. Cook, stirring occasionally, until the vegetables soften, 3 to 5 minutes.
• Stir in the red pepper flakes and tomatoes and season with salt and black pepper. Tie the oregano and thyme together with a piece of butcher's twine, then add to the sauce. Bring to a simmer.
• Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti 2 minutes less than the time indicated in the package directions. Remove the herb bundle from the sauce and discard.
• Add the spaghetti to the warm sauce along with 1/4 cup of the pasta water. Let the spaghetti finish cooking in the sauce, stirring occasionally, 2 to 3 minutes.
• Remove from the heat and stir in the butter, basil leaves and a good drizzle of extra-virgin olive oil. Serve with freshly grated Parmesan over the top.

PASTA AL POMODORO

Steps:

• Heat extra-virgin olive oil in a 12" skillet over medium-low heat. Add minced onion and cook, stirring, until soft, about 12 minutes. Add garlic and cook, stirring, for 2-4 minutes. Add crushed red pepper flakes; cook for 1 minute more. Increase heat to medium, add puréed tomatoes and season lightly with kosher salt; cook, stirring occasionally, until sauce thickens slightly and the flavors meld, about 20 minutes. Remove pan from heat, stir in basil sprigs, and set aside.
• Meanwhile, bring water to a boil in a 5-quart pot. Season with salt; add spaghetti or bucatini and cook, stirring occasionally, until about 2 minutes before tender. Drain pasta, reserving 1/2 cup pasta cooking water.
• Discard basil and heat skillet over high heat. Stir in reserved pasta water to loosen sauce; bring to a boil. Add pasta and cook, stirring, until sauce coats pasta and pasta is al dente, about 2 minutes. Remove pan from heat; add butter and cheese; toss until cheese melts. Transfer to warm bowls; serve with more cheese, if desired.

SUGO DI POMODORO (AUTHENTIC ITALIAN TOMATO SAUCE)

Steps:

• Heat oil in a saucepan over low heat. Add onion and garlic. Cook and stir until soft and translucent, about 5 minutes. Add passata, basil, and salt. Cover and simmer over medium heat, stirring occasionally, until tomato sauce has thickened, about 20 minutes. Remove garlic halves before serving.

PERFECT POMODORO SAUCE

Steps:

• Start off by mincing the onions. They must be as small as possible. Set aside in a bowl.
• Mince the garlic, then form a garlic paste.
• **Note** To form a garlic paste, mince garlic, add some sea or kosher salt and olive oil, and use the back end of a chef's knife to work the garlic into a paste.
• For the whole tomatoes, remove each tomato by hand and place into a food processor. Leave puree in the can. Pulse the tomatoes until crushed, leaving some texture. Strain through a fine mesh sieve - you'll remove about 1 cup of water. Discard the water and add crushed tomatoes back to puree in the can. Set aside.
• In a sauce pot, heat olive oil over medium heat. Cook onions and garlic for about 3-5 minutes, or until garlic begins to smell like it's roasted. It should just start to be taking on color. This step is very important and one where you have to go by the smell rather than the color of the garlic. Once you begin to smell that roasted garlic smell, the onion/garlic is ready. Stir constantly.
• Add tomato paste and stir, cooking the paste for 1 minute.
• Add wine and stir. The wine should instantly thicken, due to the tomato paste. Cook for 2-3 minutes. It is not necessary to reduce.
• Reduce heat to medium/low.
• Add red pepper flakes, oregano, salt, pepper and sugar. Stir and cook briefly for 1 minute.
• Add the tomatoes you pureed and the crushed tomatoes. Stir, cover pot and allow to cook for 20 minutes.
• After 20 minutes, taste and adjust seasoning if necessary. Sauce can be cooked longer, but I prefer a more vibrant tomato taste. The longer you cook it, the more rich the tomato flavor will become. This is totally personal preference. After 20 minutes, my pasta water is boiling away and I start cooking the pasta.
• When your pasta is finished cooking, reserve 1 cup of the pasta water. I always add at least 1/4 cup of the pasta water to the sauce. It helps the sauce stick to the pasta.
• Tips on pasta - never, never, never, never add oil to the water and never rinse your cooked pasta. The pasta can be drained and added directly to the sauce, or add your drained pasta to a bowl and toss with 1 cup of your tomato sauce.
• Add basil to sauce right before serving, as basil looses it's flavor immediately from the heat. Also do a final seasoning adjustment, if necessary right before serving. I like to add a drizzle of good quality extra virgin olive oil and an extra pinch of red pepper flakes.
• I cannot stress enough the steps are important, and this generally takes me 15 minutes max to put together -- but all ingredients are personal choice. Add more or less of whatever you like.

POMIDORI

Steps:

• Fill cocktail glass with ice.
• Add Midori and apple juice and stir to blend.