Pasta Filletto di Pomodoro

Pasta Filletto di Pomodoro (a.k.a Pasta with filleted tomatoes) is an easy to make, light pasta recipe that's ready in no time.  The cool part about this dish (which is a version of master Italian chef, Nick Stellino's) is that you can prepare the few portions needed for this recipe ahead of time so you're not rushing to do it all last minute.

I believe that the key to this recipe is the preparation of the tomatoes.  You can certainly just dice some romas or any other tomato for this, but you'll definitely notice a difference in texture and flavor by doing this the correct way - which is to eliminate the skin and seeds by boiling your tomatoes for about 30 seconds ahead of time.  (...we'll get to that in the recipe though).

One thing I have learned about cooking Italian pastas like these in recent years is that you really need to understand the importance of the correct cheese to utlilize.  I don't know about anyone else, but it took me a while to really appreciate freshly grated or shredded parmesan reggiano, romano, mozzarella, and other Italian based cheeses.  Some have a very distinct scent to them (which can be unappealing for many), but they really do encompass true Italian flavor/texture and they just require a slight palate adjustment to appreciate them.  I assure you, there's a world of difference when you grate/shred whole cheese as opposed to purchasing the pre-bagged kinds, which tend have a bit more of a rubbery texture.

That being said...let's make some pasta.

Pasta Filleto di Pomodoro:

Ingredients:

• 1/2 # Spaghetti Noodles
• Olive Oil
• 2 Tsp Salt (for the pasta water)
• 4-5 Garlic Cloves, Sliced
• 1/8 Tsp. Red Pepper Flakes (Optional)
• 1 Tbsp. Fresh Basil, Chopped
• 3 Large Tomatoes (or 6 Roma Tomatoes)
• 2 Tsp. Salt
• 1 Tsp. Sugar
• 2 Tbsp. Freshly Grated Romano Cheese (and a little extra to garnish at the end)

How To Make:

• To begin with, bring a large pot of water to a boil and add the salt for the pasta.  Stir noodles over a rolling boil for about 6 minutes until "al dente".  Strain noodles and place in a medium bowl.  Pour about 1 Tbsp. of Olive Oil over the noodles - just enough to coat -  toss together so they won't stick & set aside for later. 
• Bring another medium/large of water to a boil.  While the water is heating up, make a small cross or "X" on the bottom of each tomato; these will give you easy-to-access flaps after they are boiled so you can peel it quicker.  Submerge the tomatoes in the water and boil for approximately 30 seconds; if you go too long, your tomatoes will mush up.  Remove to a bowl and let cool enough that you can handle them.
• Once the tomatoes have cooled, peel the skin off completely, and quarter the tomatoes.  Then you want to "fillet" the tomato to remove the chewy membrane and seeds, just leaving the meaty portion of the tomato.  This should be about 1/4 thick if fully ripe.  Dice the tomato and set aside.
• Alright folks, it's the home stretch:  Pour enough Olive Oil to completely coat the bottom of a medium saute' pan and add the garlic slices, THEN turn the pan to medium heat.  This is done to infuse the oil the with the garlic flavor.  As soon as the garlic begins to crackle (takes a couple minutes), add the pepper flakes and the basil and stir briefly.  The basil will IMMEDIATELY crackle when it hits the oil as it is made up of mostly water.
• Pour in the tomatoes, sprinkle with the salt and pepper and stir to combine.  Add your spaghetti and toss with tongs (or a few flips of the wrist if you have that technique down) until all the ingredients have had the chance to dance with one another.  Yep...I said that.
• Last step: Turn the heat OFF and then sprinkle your cheese over the mixture.  You do this, so the cheese does not burn on the bottom of the pan while you're tossing the pasta.  Toss/stir to combine for about 1 minute and pour into serving bowls.  I prefer a chilled Chardonnay with this one. 

 

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