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Spaghetti al Pomodoro Recipe

Ingredients

  • 1 lemon
  • 1 lime
  • 1 orange
  • ¼ bunch flat-leaf parsley
  • 2 tablespoons extra-virgin olive oil
  • ½ red onion, minced
  • 2 cloves garlic, minced
  • + 13 more ingredients
    • Kosher salt and freshly ground black pepper, to taste
    • One 28-ounce can whole San Marzano tomatoes, passed through a food mill or food processor
    • 1 sprig basil
    • 1 bay leaf
    • 1 tablespoon red-wine vinegar
    • 1 teaspoon unsalted butter
    • 1 pint mixed cherry tomatoes
    • 1 clove garlic, smashed
    • 1 sprig basil
    • Pinch of kosher salt plus 1 tablespoon for cooking the pasta
    • 5 tablespoons extra-virgin olive oil, plus more for serving
    • 1 pound spaghetti
    • ¼ cup grated Parmigiano-Reggiano

DIRECTIONS For the gremolata: Thoroughly rinse the citrus under warm water, and the parsley under cold water. Zest the lemon, lime, and orange into the small mixing bowl and set aside. Next, chop the parsley finely and add it to the bowl of zest and mix everything thoroughly. Set aside. For th...

View full recipe at SpringPad

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