Spaghetti with Three Tomatoes
Category: Pasta
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Spaghetti | 400g |
| Cherry Tomatoes (Pomodorini ciliegino) | 300g |
| Piccadilly Tomatoes | 220g |
| San Marzano Tomatoes | 200g |
| Shallot (Scalogno) | 40g |
| Oregano (fresh) | 4 sprigs |
| Fresh Basil | 4 sprigs |
| Sugar | 2 tsp |
| Fine Salt | to taste |
| Extra Virgin Olive Oil | as needed |
| Parmigiano Reggiano (DOP) | to taste |
Instructions:
To prepare this vibrant Spaghetti with Three Tomatoes, begin by finely chopping the fresh oregano. This aromatic herb will infuse the cherry tomatoes with flavor. Next, wash the cherry tomatoes, cut them in half, and place them on a baking sheet. Drizzle a little olive oil over the tomatoes, then roast them in the oven. Once they’re soft and slightly caramelized, remove them from the oven and set them aside to cool slightly.
After the tomatoes have cooled, transfer them into a food mill (passaverdure) to remove the skins, leaving just the sweet tomato pulp behind.
Next, turn your attention to the San Marzano tomatoes, famous for their rich, sweet flavor. Wash and halve them, and with a teaspoon, carefully scoop out the seeds. Chop the remaining flesh into small pieces. Place these tomato chunks into a bowl, and season them with olive oil, salt, oregano, and basil, roughly torn by hand.
For the Piccadilly tomatoes, start by making an ‘X’ incision on the skin of each tomato. Blanch them in boiling water for about 30 seconds, then quickly transfer them to an ice bath. Peel off the skin and chop the flesh into small strips. Add these Piccadilly tomato pieces to the San Marzano tomato mixture.
Now, peel and finely slice the shallot. In a large skillet, heat a drizzle of olive oil and sauté the shallots until they turn golden and soft. Add a small ladle of hot water to the pan to prevent the shallots from burning and allow them to soften further. Stir the shallots for a moment, allowing their flavors to release, before adding the tomato mixture. Let everything cook together for 4-5 minutes, ensuring the tomatoes are well-seasoned.
Meanwhile, bring a large pot of salted water to a boil for your spaghetti. Once the water is boiling, add the spaghetti and cook for just a few minutes, until they’re slightly undercooked (al dente). Remember to save a little of the pasta cooking water.
Once the pasta is cooked, drain it, reserving some of the cooking water, and immediately add the spaghetti to the skillet with the tomato sauce. Stir gently, adding small amounts of the reserved pasta water if necessary to keep the pasta moist and prevent it from drying out.
Toss everything together until the pasta is thoroughly coated in the sauce, then adjust seasoning as needed. Finish with some fresh basil leaves and a generous sprinkling of grated Parmigiano Reggiano.
Serve your Spaghetti with Three Tomatoes immediately, and enjoy this flavorful, fresh pasta dish that brings together the sweet and tangy notes of three different types of tomatoes!
