Spaghetti Pomodoro has a secret and I’m sharing that secret with you today. Spaghetti Pomodoro is a fraud.
The word “pomodoro” rolls off the tongue and brings to mind pompadoured men and uptown ladies carrying lacy parasols, but – come to find out, all pomodoro means in English is tomato. That’s right – TOMATO! One would think with a foo-foo name like Spaghetti Pomodoro, it would at least have black truffles, lobster or Devon crab in every bite.
If I had any Italian blood flowing through my bloodline, I might have been aware, but since I am a redheaded American with strong Irish and Scottish roots, it sounded like a fancy-schmancy dish to me.
If I had known the name of this dish meant Spaghetti Tomato, I might not have given it a chance, so I’m glad I learned long ago from William Shakespeare, “What’s in a name? That which we call a rose by any other name would smell as sweet.”
I guess it comes down to this; Spaghetti Pomodoro does deserve a fancy name because it is delizioso!”
It is perfect in its simplicity – pasta combined with olive oil, fresh tomatoes, basil, garlic and fresh Parmigiano Reggiano. The flavors are so light, fresh and inviting. If you want to kick it up a notch, I’m sure it would welcome other ingredients – chicken, shrimp, prosciutto would be just fine for my family, but if you truly want to splurge, shoot for the stars and go for those black mushrooms, or that Devon crab.
I feel bad I called Spaghetti Pomodoro a fraud. To make amends, I’ll set the dinner table with my white tablecloth and fine china. I’ll put on my best dress and Italian heels, grab my parasol then sit down with a plate full of this beautiful spaghetti. Buon appetito!
- 2 tablespoons olive oil
- 1 cup fresh tomatoes – chopped
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 teaspoons or 4 cloves fresh garlic – minced
- ¼- 1/2 cup vegetable or chicken stock or pasta water
- 1 regular sized can crushed tomatoes or chopped roma tomatoes
- 2 tablespoons tomato paste opt.
- ¼ pound spaghetti – cooked al dente per package directions
- ¼ cup fresh basil – chopped
- Parmigiano-Reggiano cheese to taste – grated and shaved
- Heat olive oil over medium heat until hot.
- Add fresh tomatoes, salt & pepper then saute for one minute.
- Add minced garlic – cook for an additional minute.
- Add liquid, tomato sauce, canned tomatoes, tomato paste and cooked pasta. Cook for 3-4 minutes until liquid is reduced. Add basil, stir lightly.
- Place in serving dishes and garnish with fresh cheese and a sprinkle of chopped basil.
Pasta Pomodoro would be delicious with added chicken, shrimp, mushrooms, bacon or prosciutto. Whatever you love in spaghetti would work well.