Spaghetti Alla Pummarola(
Submitted by Dee-Dee
Neapolitan spaghetti alla pummarola with plum tomatoes, fresh basil, garlic, and a splash of red wine. Authentic Southern Italian comfort food ready in 45 minutes.
YIELD
6 servingsPREP
10 minCOOK
35 minREADY
45 minPummarola is Neapolitan for tomato, and in Naples, this sauce is practically a religion.
Sliced garlic hits extra-virgin olive oil, then a splash of dry red wine sizzles in before hand-crushed plum tomatoes, fresh basil, and a pinch of oregano simmer into a bright, fragrant sauce.
No heavy meat ragu here. Just tomatoes doing what they do best when you leave them alone with good olive oil and a little patience.
Toss the spaghetti right in the sauce so it drinks up every last drop, then bury it under freshly grated Parmigiano.
Chef Tips
- Use San Marzano plum tomatoes for the most authentic Neapolitan flavor. They’re sweeter and less acidic than standard canned tomatoes.
- Break the tomatoes by hand rather than chopping them. The uneven pieces create a sauce with both smooth and chunky textures.
- Let the wine fully evaporate before adding the tomatoes. This cooks off the alcohol and leaves behind a subtle depth that rounds out the acidity.
Ingredients
Directions
In a skillet, sauté the garlic in oil over medium heat until transparent.
Immediately pour in the wine and let evaporate for 30 seconds, then add the tomatoes, basil, oregano, salt and pepper.
Cook uncovered over medium heat for 10 to 15 minutes.
Meanwhile cook the spaghetti. Boil 20c (5L) of salted water.
When it comes to a rolling boil, add the pasta, stir with a plastic or wooden fork and let boil uncovered for a few minutes.
When cooked, drain in a colander, then add pasta to sauce over low heat.
Mix gently with sauce and transfer to serving bowl immediately.
Top generously with cheese and serve.
Comments
