Pasta al Pomodoro Recipe - NYT Cooking

Par un écrivain mystérieux

Description

Pomodoro, the Italian word for tomato, comes from pomo d’oro (“golden apple”), and also refers to this sauce A good pomodoro leans into the inherently savory, umami-rich flavor of the tomatoes, so use the best ones you can find Any combination of low-water, high-flavor tomatoes like plum, grape, cherry and Campari, cooked down to their purest essence, makes for the most vibrant result
Pomodoro, the Italian word for tomato, comes from pomo d’oro (“golden apple”), and also refers to this sauce. A good pomodoro leans into the inherently savory, umami-rich flavor of the tomatoes, so use the best ones you can find. Any combination of low-water, high-flavor tomatoes like plum, grape, cherry and Campari, cooked down to their purest essence, makes for the most vibrant result. Thin spaghetti works best here, as its airy bounciness catches the pulpy tomato sauce beautifully, but regular spaghetti would taste great, too. Add basil at the end, if you’d like, or a dusting of cheese, but a stalwart pasta al pomodoro made with peak-season tomatoes needs neither.

Pasta Pomodoro Recipe

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The New York Times on X: This delicious pasta al pomodoro leans heavily into three ingredients: fresh summer tomatoes, extra-virgin olive oil and a little garlic. / X