Directions:
STEP 1
Heat the olive oil over medium heat in a large skillet. Add the shallot and cook, stirring occasionally, until the shallot is browned and soft.
STEP 2
Add a half spoon of hot water and salt. Stir in the puréed tomatoes (pomodoro, in Italian). Cook the sauce for approx. 15 minutes, stirring occasionally. Once the sauce has thickened, stir in the fresh basil.
STEP 3
Bring a large pot of salted water to a boil, cook the pasta “al dente”, which means that the pasta should be tender but still firm to the bite.
STEP 4
Add the spaghetti to the pomodoro sauce in the skillet, add some extra virgin olive oil and 1 spoon of grated Parmigiano Reggiano. Stir until the sauce coats the spaghetti, we call this ”legatura”, meaning the pasta bonds with the sauce. Plate the spaghetti like as a nest at the center of the plate. As a finishing touch, garnish with basil leaves and finely shaved Parmigiano Reggiano. Buon appetito!
MAIN COURSE
Spaghetti Pomodoro al Parmigiano Reggiano
-
10min
PREP
-
15min
COOK
-
200
calories
Spaghetti pomodoro with Parmigiano Reggiano is one of Michele’s all-time favorites. The simplicity of this dish is the essence of the Italian cuisine; it highlights each ingredient involved in creating something extraordinary yet simple, that anybody can accomplish in their homes using quality ingredients.
Ingredients:
¼ cup extra virgin olive oil
1 shallot
28oz San Marzano tomatoes, puréed
½ teaspoon sea salt
10 large basil leaves
12 ounces spaghetti
1/2 cup of grated Parmigiano Reggiano
Extra basil and Parmigiano Reggiano for garnish
Hint:
Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.
MAIN COURSE
Spaghetti Pomodoro al Parmigiano Reggiano
-
10min
PREP
-
15min
COOK
-
200
calories
Spaghetti pomodoro with Parmigiano Reggiano is one of Michele’s all-time favorites. The simplicity of this dish is the essence of the Italian cuisine; it highlights each ingredient involved in creating something extraordinary yet simple, that anybody can accomplish in their homes using quality ingredients.
Directions:
STEP 1
Heat the olive oil over medium heat in a large skillet. Add the shallot and cook, stirring occasionally, until the shallot is browned and soft.
STEP 2
Add a half spoon of hot water and salt. Stir in the puréed tomatoes (pomodoro, in Italian). Cook the sauce for approx. 15 minutes, stirring occasionally. Once the sauce has thickened, stir in the fresh basil.
STEP 3
Bring a large pot of salted water to a boil, cook the pasta “al dente”, which means that the pasta should be tender but still firm to the bite.
STEP 4
Add the spaghetti to the pomodoro sauce in the skillet, add some extra virgin olive oil and 1 spoon of grated Parmigiano Reggiano. Stir until the sauce coats the spaghetti, we call this ”legatura”, meaning the pasta bonds with the sauce. Plate the spaghetti like as a nest at the center of the plate. As a finishing touch, garnish with basil leaves and finely shaved Parmigiano Reggiano. Buon appetito!
Ingredients:
¼ cup extra virgin olive oil
1 shallot
28oz San Marzano tomatoes, puréed
½ teaspoon sea salt
10 large basil leaves
12 ounces spaghetti
1/2 cup of grated Parmigiano Reggiano
Extra basil and Parmigiano Reggiano for garnish
Hint:
Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.
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