PastaMania #09 "Spaghetti Pomodoro Basilico"

i-ItalyTV presents a series of pasta recipes sponsored by De Cecco USA. --------------------------------------------------------------------- Pomodoro is the Italian word for tomato, and although tomatoes were originally imported centuries ago from Latin America, they have by and large become the most widespread ingredient of Italian cuisine. Cultivated in Naples’ fertile soil since the sixteenth century, pomodoro is considered quintessentially Neapolitan. Together with basil, another all-purpose ingredient of Neapolitan cuisine, pomodoro has now become the reigning ingredient for pizza and pasta throughout Italy INGREDIENTS o Serves 4 o First you’ll need 24 oz De Cecco spaghetti o 24 oz chopped tomatoes o 1 clove of garlic o 4 oz Parmigiano o 2 tablespoons De Cecco extra virgin olive oil o Spring of fresh basil PREPARATION 1. Add extra virgin olive oil to a pan and heat over medium flame for about a minute. Then add garlic; not too much, a clove will be enough. 2. Add chopped tomatoes and salt. We recommend buying fresh tomatoes and chopping them yourself. They’re more flavorful than canned tomatoes and have no preservatives. Cook over a high flame for about 15 minutes. 3. Remember to remove garlic when it is golden. Garlic should be used just to flavor the sauce lightly and should not burn. 4. Crumble a lot of fresh basil with your hands and add it to the sauce. 5. When the water comes to a boil, add coarse salt and toss in the spaghetti, stirring occasionally so it doesn’t stick 6. Check to make sure the spaghetti you are using is made in Italy with durum wheat semolina. The best Italian pasta stays firm after cooking and has a rough porous texture that the sauce sticks to better. You’ll recognize it by the touch. 7. Cook spaghetti for 12 minutes. If you cook it longer, Italians won’t like it! Pasta must be “al dente”—or firm to the bite. 8. When ready, drain the spaghetti with a colander—but do not rinse. The starch in the water helps the sauce stick to the pasta; besides, rinsing would cool the pasta and prevent it from absorbing the sauce. 9. Pour spaghetti into the saucepan, add more basil and mix. 10. Before serving, add a few more drops of extra virgin olive oil and sprinkle with grated parmesan cheese Spaghetti al pomodoro e basiico is so popular in Italy that it is actually paired with all kinds of wines: reds, whites and rosés. So you're really on your own here. Although you can’t go wrong with a wine from the Naples area, like a Greco di Tufo, Fiano, Aglianico, or Taurasi. ... AND REMEMBER: To make an excellent pasta dish, use excellent pasta!