Pomodoro Spaghetti

Instructions

1. Boil the spaghetti in salted water, draining it 2 minutes before the time on the package. Toss with olive oil in a bowl.
2. Finely chop the onion and garlic, and cut the tomato puree into small pieces with a knife or scissors.
3. Set aside one basil leaf for garnish and finely chop the rest.
4. Heat olive oil in a pan and cook the garlic and onion, seasoning with salt and pepper.
5. Once the onion turns fully translucent, add the chili flakes, chopped basil, and tomato puree, and simmer gently over low heat to make the sauce.
6. Add the boiled spaghetti and pepper, tossing well so the sauce soaks fully into the noodles.
7. Plate and finish with grated Grana Padano and olive oil, topped with the reserved basil leaf.

Tips

• “Pomodoro,” meaning tomato sauce, is a simple sauce made from basic ingredients like tomato, garlic, herbs, and olive oil — but the flavor still varies a bit from kitchen to kitchen depending on the region, the tomato variety, and the herbs used.
• Korean round tomatoes tend to be too acidic for this sauce, so store-bought tomato puree is recommended instead.
• Simmering tomato sauce over high heat for too long brings out more acidity, so keep it at a low, gentle simmer.
• Feel free to add herbs you like, such as rosemary, oregano, or thyme.
• Make a generous batch and refrigerate it — the sauce works well in other tomato-based dishes too.

Pomodoro Spaghetti
Equipment: pot, frying pan, knife, cutting board, mixing bowl
Ingredients (1 serving)

- spaghetti 100g
- tomato puree 200g
- basil 10g (reserve 1 leaf for garnish)
- Grana Padano cheese 1 tbsp, grated
- garlic 1½ cloves
- red chili flakes 1
- onion ¼
- olive oil 2 tbsp
- salt 1 tbsp (for pasta water)
- salt a pinch
- black pepper a pinch

Instructions
1. Boil the spaghetti in salted water, draining it 2 minutes before the time on the package. Toss with olive oil in a bowl.
2. Finely chop the onion and garlic, and cut the tomato puree into small pieces with a knife or scissors.
3. Set aside one basil leaf for garnish and finely chop the rest.
4. Heat olive oil in a pan and cook the garlic and onion, seasoning with salt and pepper.
5. Once the onion turns fully translucent, add the chili flakes, chopped basil, and tomato puree, and simmer gently over low heat to make the sauce.
6. Add the boiled spaghetti and pepper, tossing well so the sauce soaks fully into the noodles.
7. Plate and finish with grated Grana Padano and olive oil, topped with the reserved basil leaf.

https://hong-recipe.pages.dev/en/recipes/pomodoro-spaghetti/