Fillet of Tomatoes Pasta

Pasta Al Filetto Di Pomodori


3 quarts water (salt optional)
1 (28-ounce) can peeled Italian tomaties
4 tablespoons olive oil
5 garlic cloves, sliced
1/8 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon oreagano
10 leaves fresh basil, chopped or 1 teaspoon dried
1 pound spaghetti
3 tablespoons grated Romano cheese
Serves 4 to 6
Printable Version
In a large stockpot, bring the water to a boil with or without the optionla salt.
Strain the tomatoes, reserving the juice separatelu. Break the tomatoes into small pieces.
Pour the oil into a large saute pan set on medium-highheat and cook the garlic and red pepper flakes for 3 minutes. Add the tomato pieces, shaking the pan gently to reduce the oil splatter, and cook for 3 minutes. Add the salt, black pepper, oregano and basil and cook, stirring occasionally, for 2 minutes. Add the reserved tomato juice, bring to a boil and simmer for 5 minutes. Add salt to taste.
Cook the pasta according to package directions until just tender. Drain and return to the pot.
Add the sauce to the pasta, stirring continuously to ensure even coasting and cook for 3-5 minutes on medium heat. Turn off the heat, add the cheese and toss until it's distributed evenly.
Chef's Tip:
I think Italian canned tomatoes are far superiour to anything else on the market. They're usually picked and canned when they're ripe and at the peak of flavor. The result is much sweeter than that produced by their American counterparts. Look for them in an Italian delicatessen.
©2015 Nick Stellino Productions