Spaghetti Pomodoro Recipes

Steps:

• Preheat the oven to 500 degrees F. Cut a thin slice from the stem end of the tomatoes and score the other end by cutting a small "x." Place the tomatoes in a small bowl, toss with enough olive to coat and season lightly with salt and pepper. Stand the tomatoes up on their cut sides in a baking dish and place in the oven to cook until the skins are lightly blistered, about 6 minutes. Set aside to cool.
• Meanwhile, set up a pasta roller attachment on a stand mixer (or secure a hand roller to the side of your work surface) and set it on the widest setting. Lightly dust a baking sheet and work surface with semolina and roll out your dough with a rolling pin until it is thin enough to pass through the pasta roller. Turn on the pasta roller and pass the dough through once, then fold in half, dust with semolina flour, and put through the roller again. Keep dusting lightly with semolina flour as needed if the dough seems sticky or damp. Go the next setting and pass the pasta through the roller (without folding). Go to the third setting and repeat. Go to the fourth setting and repeat (you will have rolled the dough to a medium thickness; it should not be translucent).
• Once the pasta is rolled, cut the long sheet into 10- to 12-inch sections, stacking them on top of each other with a dusting of semolina in between. (You should end up with 4 or 5 sections.) To cut by hand, fold each sheet in half, then in half again. With either of the folded ends facing you, cut very thin slices to achieve a thin noodle. To cut with the pasta machine, use the spaghetti roller attachment and put each section of rolled dough through the machine one at a time. Put the cut spaghetti on the prepared baking sheet; toss to coat with semolina and roll into 4 to 5 nests. Each nest is about one serving.
• Bring a large pot of salted water to a rapid boil.
• Remove the skins from the tomatoes with your hands or a paring knife (if they have been properly roasted the skin should lift easily). Squeeze out the juice and seeds, then break up what is left of the tomato flesh with your hands and transfer to a bowl.
• Put the oil, garlic and chiles in a large skillet over medium heat. Cook, stirring occasionally, until the garlic cloves are lightly browned, about 1 minute; add the tomatoes and any juice that has accumulated in the bowl. Season with salt and bring to a boil, then reduce the heat to low and hold for the pasta.
• Drop the pasta into the boiling water and stir immediately. Leave the pasta to cook, stirring occasionally, until al dente, about 2 minutes.
• Transfer the cooked pasta to the pan with the sauce; toss and simmer until well combined. Add the basil and Parmesan and toss well. Serve, drizzle with olive oil and more Parmesan.
• Mound the flour in the center of a clean countertop or cutting board. Make a well in the center of the flour 3 to 4 inches wide.
• Crack the eggs into the well and add a pinch of salt. Using a fork, break the yolks and begin to beat the eggs as you would if making scrambled eggs.
• Continue stirring the eggs with a fork in large circles, slowly incorporating the flour. When the eggs form a thick mass and become difficult to stir, about 3 minutes, fold the loose flour from the edges into the pile with a bench scraper and knead until a smooth dough forms. Discard any excess flour.
• Shape the dough into a flat disk, wrap tightly with plastic wrap and set aside to rest for 20 minutes before rolling. If waiting more than 1 hour, refrigerate or freeze the dough. The dough will keep refrigerated for up to 24 hours.

Steps:

• Bring a large pot of water to boil.
• Place the olive oil and garlic in a 2-quart saucepan over medium heat. Swirl the pan to coat the garlic with oil and heat until garlic sizzles but doesn't brown, about 30 seconds. Add the red pepper flakes and stir. Add the tomatoes, salt, black pepper, and sugar and stir to combine. Bring to a boil and reduce the heat to a simmer. Cook for at least 20 minutes but no more than 30. Add the basil for last 5 minutes of cooking. Remove the basil before serving.
• Meanwhile, with 10 minutes to spare before the sauce is done, generously salt the boiling water. Add the pasta and cook until tender but slightly firm. Set the timer for 2 minutes less than the package instructions specify and taste for doneness. Drain the pasta and transfer it to a serving bowl. Toss with 1/2 cup of the sauce. For each serving, spoon on a little extra sauce, grated Parmesan cheese, a drizzle of olive oil, and freshly ground black pepper on top of the pasta.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.
• Pour olive oil in a large deep skillet over high-heat. Saute onions and garlic until lightly browned. Reduce heat to medium-high and add tomatoes, vinegar and chicken broth; simmer for about 8 minutes.
• Stir in red pepper, black pepper, basil and cooked pasta, tossing thoroughly with sauce. Simmer for about 5 more minutes and serve topped with grated cheese.

Steps:

• Heat a medium saucepan over medium heat. Add the 1/4 cup olive oil and heat until hot. Add the onions, garlic and a large pinch of salt. Cook, stirring occasionally, until the vegetables soften, 3 to 5 minutes.
• Stir in the red pepper flakes and tomatoes and season with salt and black pepper. Tie the oregano and thyme together with a piece of butcher's twine, then add to the sauce. Bring to a simmer.
• Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti 2 minutes less than the time indicated in the package directions. Remove the herb bundle from the sauce and discard.
• Add the spaghetti to the warm sauce along with 1/4 cup of the pasta water. Let the spaghetti finish cooking in the sauce, stirring occasionally, 2 to 3 minutes.
• Remove from the heat and stir in the butter, basil leaves and a good drizzle of extra-virgin olive oil. Serve with freshly grated Parmesan over the top.