Non-classic Pomodoro Pasta
Preparation time
30 minutes
Servings:
2 people
Level:
Makkelijk
2. Primi
Menu course
Woohoo! I was so happy on Friday because the website was online. I’d had the idea for a while, so this really felt like a kick-off to get fully underway. I headed into the weekend full of good ideas and beautiful recipes. And then... food poisoning. That was a real bummer, of course, but I’m almost fully recovered by now.
So, while I had planned to cook up a storm for you this week, I ended up sticking to a simple basic recipe. Not a disaster in itself, because this tomato sauce is practically the foundation for a large portion of the recipes I make. And starting with the basics isn't a bad start either, of course. The reason I say "this tomato sauce" is that there are, of course, multiple ways to make tomato sauce. You’ll find that out eventually ;).
Why non classica? In Italy, I wouldn't be allowed to call this pasta Pasta Pomodoro. Pasta Pomodoro is normally made with garlic instead of onions, but I don't always react well to garlic. So, given the circumstances of this weekend, that didn't seem like such a good idea. The cherry tomatoes that go on top aren't normally mixed in either, but I just think they are a really delicious addition! Now that you're all up to speed, let's cook!
Ingredients
200 g cherry tomato mix
500 g Passata (without basil already incorporated!)
300 g Spaghetti
Half an onion
4 to 5 basil leaves
Sugar (to taste)
Thyme (to taste)
Oregano (to taste)
Olive oil
Salty
Cheese of your choice (an Italian one, of course ;))
Preparation
Set the oven to 170 degrees and cut the tomatoes in half.
Mix the olive oil, salt, sugar, thyme, and oregano in a small bowl. Adjust this mainly to your own taste. For example, I really like oregano, so I always add a little more of it, but feel free to experiment!
Mix in the cherry tomatoes and spoon them into an oven dish. Bake the tomatoes for 40 to 50 minutes. Stir them a few times during baking. The tomatoes are ready when they have turned slightly brown.
Cut the onion into very small pieces so that it melts well into the sauce. Heat olive oil in a pan and add the onion and basil leaves. When the onion starts to become translucent, add the passata and a pinch of salt. Let this simmer for a while with the lid on the pan. As soon as it starts to thicken slightly, add some water. Let it simmer again for a short while with the lid on the pan. After a few minutes, remove the lid and let it continue simmering without the lid. The longer you let the sauce simmer, the better.
Bring a pot of water and a pinch of salt to a boil. As soon as it boils, add the spaghetti. Check the packaging for the cooking time.
As soon as the spaghetti is cooked, drain it and stir it into the pan with the tomato sauce. Place this on a plate and scatter the tomatoes over it. I chose to sprinkle grated ricotta over it afterwards, but I also think Pecorino is a nice addition to this pasta. Of course, you can also leave out the cheese entirely, and you'll have a delicious vegan dish right away!
I usually sprinkle some spicy oil over it as well; highly recommended!
Curious which brands and products I use? Then keep an eye on the blogs; I will go into this in detail later. Because good products really are half the battle!
Just a quick side note: I was busy working on my Instagram video, so I ended up not taking a photo. So this is a screenshot of a video, which is why it's such a rotten photo; a beginner's mistake, haha!