I got a lot of requests for this one and after I tasted it, I could truly see why. This was so delicious and probably one of the easiest recreations I’ve done, but the secret to it is actually high quality ingredients.
The thing about spaghetti pomodoro is the technique is easy, it just takes patience with draining the tomatoes, frying them up to develop the flavor and letting it simmer.
How To Make This Spaghetti Pomodoro Recipe
The thing about spaghetti pomodoro is the technique is easy, it just takes patience with draining the tomatoes, frying them up to develop the flavor and letting it simmer. The steps are easy as follows:
- Drain the whole tomatoes by seperating the liquid from the tomatoes and then squeezing any extra liquid out as well.
- After adding the minced garlic to the oil in a sauce pan, make sure to pan fry the tomatoes a bit on their own before adding back in the liquid.
- I added 1/2 Tsp of Calabrian Pepper Sauce. It is very spicy.
- After adding in the liquid, let it simmer for 10.15 minutes. Once it is reduced and ready, taste and add salt as per taste and drop pepper if it is too acidic. Then add in the basil.
- Combine all the ingredients and whisk together with a hand mixer on high.
- Assemble as per instructions below and enjoy!
Spaghetti Pomodoro Recipe Tips
I read a lot online about the best canned whole tomatoes to use and ended up using the Bianco DiNapoli brand and can confirm that they are superior.
Now the secret to this sauce is Calabrian peppers. I do think you can sub this with red chilli flakes, but if you want the specific type of heat like Joey’s it’s best to use this if you can find it.
The Spaghetti Pomodoro Recipe
Ingredients
Makes 4 Servings
Spaghetti
2 Cups of Spaghetti
Can of Whole Tomatoes
3 Minced Garlic
5 Basil Leaves, Sliced
1/2 Tsp of Calabrian Peppers Sauce
1 Tbsp of Olive OIl
Whipped Ricotta
300g of Ricotta (Roughly 1.5 Cups)
1 Tbsp Olive Oil
1 Tsp Cream Cheese
1 Tbsp Lemon Zest (Whole Lemon
1 Tbsp of Lemon Juice
Pinch of Salt
Toppings
1 Tbsp of Bread Crumbs
2 Tbsp of Drop Peppers
6 Basil Leaves, Sliced
1/2 Cup Grana Padano
1 Tbsp Olive Oil
Instructions
Instructions:
- Start by heating a large pot of salted water to a boil and cooking the spaghetti according to the package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant. To finely mince the garlic, I add a sprinkle of salt.
- Add the can of whole tomatoes to the skillet, breaking them up with a wooden spoon. Stir in the Calabrian peppers sauce. Let simmer for 10-15 minutes. Once the sauce is done, taste it. Salt to taste or if it is too acidic, add in a few drop peppers. Sprinkle in basil and add in spaghetti.
- In a small bowl, add the ricotta and whisk for 1-2 minutes with a hand mixer on high. After, add in the olive oil, lemon zest, lemon juice, and a pinch of salt and continue whipping for another 1-2 minutes. Optional, but for extra creaminess, add in cream cheese.
- To serve, divide the spaghetti between 4 plates. Sprinkle with crispy bread crumbs, drop peppers, grana padano, basil leaves, and olive oil. Add the whipped ricotta on top and enjoy!
