Easy 3 Michelin starred Pasta: Pasta al pomodoro
Fabrizio Mellino is one of Italy’s most acclaimed young chefs, known for leading the kitchen at 3 Michelin starred Quattro Passi on the Amalfi Coast
This pasta al pomodoro technique where he basically makes an intense tomato broth to finish pasta in is one of his signatures at the restaurant
#michelinstar #michelinstarchef #signaturedish #pomodoro #pastarecipe #finedining
2 Comments
I’m surprised the recipe doesn’t call for even a few tablespoons of some kind of wine with the tomatoes during the simmering phase of the dish for maximum flavor extraction.
Recipe:
FYI the dish is garnished with some micro basil at the restaurant but I only have macro basil so I left it out 🌿
Ingredients:
70g spaghetti
550g water
400g cherry tomatoes(mix of yellow and red)
10g of Basil leaves + stem
1 garlic clove
35g high quality olive oil
3g salt
– Add the tomatoes, basil, garlic, 15g of olive oil, water and salt to a cold pan
– start heating on medium heat and after 10-12 minutes, once the tomatoes have softened, squash them with a fork to release its juices
– continue reducing the liquid until the volume has decreased by half
– strain it out and press on the solids to extract as much tomato extract as possible
– boil the pasta in salted water until it is 90% cooked, then transfer into this tomato extract and finsh cooking in the sauce
– adjust the seasoning with salt if needed, then slowly emulsify in the remaining olive oil
– serve and garnish with micro basil or basil flowers