Lesson 20: classic Spaghetti al Pomodoro

Ciao a tutti,

During my next lesson we will go back to the basics: I will show you how to make the simplest but often the most delicious of pasta sauces: spaghetti al pomodoro

This is your starting point for all pastas with a red sauce as a base.

I will show you two ways of making it: more sweet and delicate (onion spffritto) and more flavorful and salty (garlic soffritto).

Here the ingredients for 4 people:

1 bag of Bronze die cut spaghetti (1lb) (best brands De Cecco, Rummo, Whole Foods, Trader Joe’s)
1 can of diced tomatoes ( 14.5 Oz) possibly made with San Marzano tomatoes
1 bottle of “passata di pomodoro” tomatoes Purée ( 25 oz) possibly made in Italy
1 sweet onion
3 to 5 cloves of fresh garlic
Parmigiano Reggiano for you to grate or already grated ( must be the refrigerated option, NOT the one that doesn’t need refrigeration!!!)
Extra Virgin olive oil
Salt and pepper
Fresh Basil leaves
chilies flakes ( optional)

I will be using an electric hand blender, so keep one at hand if you have one.

Hope to see you on Monday the 29th at 6.30 pm :)

Arrivederci
Francesca