Moto’s Spaghetti Pomodoro

Possibly the most iconic Italian dish, here and in Italy, is Spaghetti Pomodoro or Pasta with Tomato Sauce. It’s a dish so simple that every ingredient counts. And the star ingredient is tomatoes—San Marzano tomatoes to be exact. These famous “meaty,” plum tomatoes grow in the rich volcanic soil at the base of Mount Vesuvius and are coveted for their firm pulp, deep red color and low seed count. Corner Spring Farm grow San Marzano tomatoes from seeds they purchased at a farmers market in Venice. Chef Andrew Whitney of Moto uses these tomoatoes for their rendition of this iconic dish. It's as much about the technique as it is the ingredients.

August 28, 2018

Ingredients

SERVINGS: 4 Serving(s)

1½ pounds Roma tomatoes (San Marzano or Juliette)
1 teaspoon sea salt
2 tablespoons butter
1 pound fresh spaghetti, cooked al dente Parmigiano Reggiano cheese

Infused Olive Oil:

1 cup olive oil
2 bunches basil leaves
5 cloves garlic, chopped
½ teaspoon red pepper flakes

Preparation

1. Blanch tomatoes, place in an ice bath, and peel. Chop tomatoes. (Alternately, grate on a box grater, discarding the skins.)

2. Place olive oil over low heat in a large skillet. Add garlic, basil leaves and pepper. Cook 8 minutes until basil looks fried and garlic is golden brown. Strain into a jar and keep at room temperature. Discard solids.

3. Place tomatoes and 3 tablespoons infused olive oil in a skillet over medium high heat. Add salt. Add hot (unrinsed) spaghetti (with a bit of cooking liquid) to tomato mixture. Cook 1 minute or until hot. Add butter. Serve with grated Parmigiano-Reggiano cheese.