Pasta Garofalo - Garofalo Spaghetti al Pomodoro

Garofalo Spaghetti al Pomodoro

This dish is a simple but brilliant blend of fresh flavours by our wonderful Garofalo ambassador Davide De Simone.
Get your tomato juice ready a few hours ahead of making this dish.

Preparation Time

30"

Portions

4

Difficulty

low

Ingredients

  • 360g Garofalo gluten free spaghetti

  • 600g datterini red tomatoes

  • 200g datterini yellow tomatoes

  • 2 cloves of garlic

  • 1 lemon, zested

  • 50g butter

  • Thyme, 3 stalks

  • Basil, small handful

  • Sorrel, to garnish

  • Extra virgin olive oil

  • Salt, to taste

Product used

Preparation

  • 1

    - Mix together the datterini tomatoes and blend together 500g worth. Sieve the mixture, keeping only the juice that comes out, this will take a couple of hours to drain.

  • 2

    - Bring a large pan of water to the boil. Once boiling, add a good dash of salt and cook the Garofalo gluten free spaghetti for 7 minutes.

  • 3

    - In the meantime heat the olive oil in a pan and add 1 clove of garlic and the basil and cook gently.

  • 4

    - Add the drained tomato juice to the garlic pan and a pinch of salt to taste. Remove the garlic and basil, as these are only needed to flavour.

  • 5

    - In a different non-stick pan, add a dash of olive oil, the other garlic clove, thyme and remaining datterini tomatoes, halved. Without stirring, cook until this mixture is caramelised.

  • 6

    - After 7 minutes cooking, drain the pasta (keeping aside some of the pasta water) and add to the tomato sauce. Add a dash of the pasta water and continue to cook like a risotto as it reduces slightly.

  • 7

    - When the pasta is perfectly creamy, remove from the heat and add the butter, lemon zest, extra virgin olive and stir again well.

  • 8

    - Serve with the caramelized tomatoes and sorrel leaves on top.

You Could Also Try