Blog #14: Pasta Pomodorini

Pasta is widely thought of as a “comfort food”. Warm carbs that are often rich and filling….we sometimes think of it as a cheat dish or an indulgence of sorts. I myself, love pasta, but have come to realize how much it can vary in flavor based on where you are and, well— the sauce. Here in the US, jar sauce is frequently the “go to” for a quick and easy dinner. Sometimes, families will add fresh vegetables or meat to a ready made sauce. I’m not saying that there is anything wrong with this (and I’ve done it myself!),  however, if you go to Italy, you will be hard pressed to find families dumping  sauce out of a container and into their pasta. Instead, fresh sauces are quickly prepared with good olive oil and tomatoes and the taste is elevated beyond proper description. 

When I was visiting a friend in Reggio Emilia, Italy, many years ago, I was privileged enough to witness the preparation of a typical dish there called Pasta Pomodorini.  There are 3 things that really matter here. The quality of the oil, the quality of the parmesan cheese (get that green,  kraft container off of the table now!!) ,and the texture of the pasta. This dish has come to be one of my favorite pasta dishes and it’s so very easy to make! I will share it with you and perhaps you too will discover the joys of a few small adjustments in ingredients and preparation. 

PASTA POMODORINI

1 pkg of spaghetti or linguini

1 can of San Marzano tomatoes from Italy

1 small bottle of capers

1 small bottle of sun-dried tomatoes

1 tablespoon of red chili pepper flakes

4 cloves of garlic, chopped

1 chunk of Parmigiano-Reggiano from Italy, grated

A good pasta should always be al dente. Nobody likes a mushy pasta or one that sticks together. Allow me to share some very simple pro-tips that will have your pasta turning out perfectly every time. First of all, add a dash of salt and a dash of olive oil to your boiling water. Not one or the other, both! Once your water is boiling and your pasta is in, twirl the pasta frequently with a fork. Check your pasta about 2 minutes before the time mentioned on your pasta box and take a little bite. If the center is still white and gritty, it needs a bit more time. If it is firm but chewy (and the same color all the way through) remove the pasta! Keep in mind that it will continue cooking in its own heat even after the boiling water is poured out. This is what some tend to forget and end up with overcooked pasta. I usually pour a tiny bit of olive oil on my pasta as soon as the water is drained from it. Again, this is simply to keep it from sticking together. I swear by these tips, as I was taught them by an Italian, born and raised in Italy. You will not be disappointed with your results. 

Now for the sauce (which should be started before boiling the pasta). Guys, this really couldn’t be easier! Fill a large pan with about 1/2 an inch of olive oil, on medium/high heat. Use the good stuff! It’s so worth it when making a pasta sauce. Extra Virgin Olive Oil works best. Add your crushed red pepper flakes first, then the garlic. Make sure your heat is not on high or the garlic will burn. Let these simmer together for a few minutes before adding the canned tomatoes. You can use diced or whole (and break them up in the sauce, as you go). Let this simmer for a few more minutes. Lastly, you will add the capers and the sun dried tomatoes. Turn the heat to low and let the sauce simmer for a minimum of 10 minutes. DO NOT, I repeat, DO NOT add salt to this sauce! Both capers and sun-dried tomatoes are very salty so the added salt is not necessary. While the sauce is simmering and the pasta is boiling, grate your Parmigiano- Reggiano. I am a total parmesan snob and I will freely admit it. It just has to be from Italy. No questions asked. It tastes exponentially different (and better)! Perhaps this happened to me after visiting Parma (lord, I was in heaven around all of that fresh, parmesan cheese) but whatever it may be, the buttery and nutty flavor of a good parmesan is integral to this dish. Grate a lot of it. Do not be shy with the cheese. It may be the last component but quite possibly, the most important!

Timing this out so your pasta is ready when your sauce is, is sometimes tricky but very helpful. Take your pasta, and dump it right into the sauce. You want all of those lovely flavors to meld together. Use tongs to make sure all of the pasta is coated in the tangy, savory goodness. I always prefer eating pasta out of a bowl. Plate (bowl) it up for your family or guests and put a spoon in that freshly grated parmesan and tell them to be generous in their use of this topping!! For those who like it spicy, add more crushed red pepper at the end, and- VOILA! There you have it. Pasta Pomodorini! Bring a taste of Northern Italy right into your home. There is always so much to learn from your friends with different cultural backgrounds in the area of culinary delights and I'd bet that they'd be thrilled to share a part of their "foodie" world with you! Buon appetito!