Classic Italian Tomato Spaghetti or Pasta Pomodoro

I have learnt this recipe from my Italian friend, in my kitchen in Kolkata. Please follow the steps, exactly the way I have mentioned here, in that order. 

Pomodoro means tomato and ​Salsa al pomodoro means tomato sauce. It is typically served with pasta.

Look of classic Pomodoro Pasta 

                                          Pic credit : lacucinaitaliana.it

Step 1 

Boil the tomatoes (500 gms for two people). ​Drain the water and remove the skin of the tomato (Tip from my friend: Tomatoes should boil just a couple of minutes, then peeled). (This is not essential. I generally tend to opt out of this step). Keep it aside.

Step 2  

Heat the Olive oil (not extra virgin) in a large frying pan over medium heat. Add Garlic with onion (onion first !) and cook,uncovered, stirring often, for 3-4 minutes or until it softens slightly or until aromatic. You can add Broccoli, Bell  Pepper and  Mushroom if you want (But it is not as per original recipe, my friendly angrily pointed out !). One small onion or spring onion will do. My friend said 2 garlic cloves is enough for 2 people. Considering the small sizes of Indian clove, give 4-6 cloves !

Step 3

Put the tomatoes in the pan.Stir in the tomatoes. (Tip:  ​Tomatoes should be cooked without water first; if they do not make enough liquid, then add a little water). Reduce heat to medium and simmer, uncovered, stirring often, for 6-7 minutes or until the sauce reduces and thickens slightly. ​Add Salt while cooking the tomatoes

Step 4  

Bring a large pot of salted water to a boil, add the 200 gms of pasta (Sphagetti or Penne) and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") .  My friend says there is no need to add oil while cooking the pasta in boiling water. However according to my friend al dente is not a must. She likes it "more than al dente" . (classic Italian term : If you cook pasta or a  vegetable until it is al dente, you cook it just long enough so that it is neither hard  nor soft but is firm and slightly chewy.Molto al dente is the culinary term for slightly undercooked pasta ). Drain the pasta well. 

Tip: Take a Sphagetti out and break it into 2 pieces. See if the colour of the core is consistent, with the surface. In other words, make sure that the core should not be white. White means not fully cooked.

The water should be at least 3 times the height of Pasta. Drain the pasta and return to the sauce pan. If you overdo it then you will spoil it. Buy good Pasta from the market - not the cheap one available in the market for Rs 15 ! In case of Spaghetti, while boiling break one spaghetti into 2 parts and see if it is white at the ore. Cook until the colour is consistent and not white (white means not cooked).

## Pasta should be around 100x2=200 gm for 2 people

Step 5

Add the Tomato sauce to the pasta and toss to combine. 

Step 6  

Serve immediately and garnish with Parmesan Cheese and Basil (Tulsi) leaves available in India. ( I have basil or Tusli tree in my house. I use it in Pasta. My friend said it is quite good). ​BASIL must not be chopped with a knife, but use your hand to tear the leaves. It is not a sin if you do not have Parmesan in your house. You may add some Oregano, if you want. Add some Black Pepper according to taste. My friend said "With Carbonara I would not add oil, as the sauce is fat enough".

Your guest chef

You can refer to this video , which is very close to what my friend taught me :

https://www.youtube.com