Spaghetti IL Pomodoro
One of the best parts of traveling is meeting people and making new friends. During my last trip to the Amalfi Coast I was fortunate enough to meet the owner of the Hotel Santa Caterina Amalfi. Madam Guisi was so warm and friendly. She reminded me so much of why I love Italy and I am so proud of my Italian heritage. She reminded me so much of my own family when I was growing up in New Jersey.
Madam Guisi and I hit it off so well that she invited us into the hotel kitchen for a private lesson on how to cook Il Pomodoro! It was delicious, of course, and she said I could share her recipe with you. Here it is. I’m sure you will love it as much as I do!
Spaghetti Il Pomodoro
1. Package of your favorite gluten-free Spaghetti
2. A pint or two of Cherry Tomatoes
3. A large drizzle of Extra Virgin Olive Oil
4. Three cloves of garlic keep whole
5. 3 to 4 sprigs fresh basil
6. Homemade tomato sauce/gravy or your favorite store bought
Sea salt, for cooking the pasta & seasoning tomatoes
To cook the pasta, heat a large pot of water. When the water reaches a boil, add kosher salt until the water is salty. Add the spaghetti and cook for 11 minutes.
Heat on medium/high heat a large drizzle of EVOO and add garlic, be careful not to burn, discard the cloves after a few minutes.
Half the tomatoes with a sharp knife, letting them fall into a saucepan. Season with the Sicilian sea salt to taste. Stir for approximately for ten minutes on medium/high heat. Add 2 springs of fresh basil for the last 3 minutes
Drain the pasta, setting aside one cup of the pasta water which will be added to the sauce and pasta. Transfer the pasta to the saucepan with the tomatoes.
Add half a cup of the pasta water and toss together everything over medium heat to combine for about 1 minute.