Spaghetti al Pomodoro with Correggiolo Extra Virgin Olive Oil
Ingredients (serves 4):
- 320g (11 oz) spaghetti
- 500g (17 oz) ripe cherry tomatoes or peeled San Marzano tomatoes
- 2 garlic cloves, peeled and gently crushed
- A large handful of fresh basil leaves
- 6–8 tbsp Correggiolo Extra Virgin Olive Oil, divided
- Salt, to taste
- Optional: freshly cracked black pepper, Parmigiano Reggiano
Instructions:
1. Infuse the oil: In a wide sauté pan, heat 4 tablespoons of Correggiolo EVOO over low heat. Add the garlic and let it gently sizzle until golden and fragrant (about 3–4 minutes). This slow infusion brings out the oil’s complex aromas.
2. Simmer the tomatoes: Add the tomatoes to the pan with a pinch of salt. If using whole tomatoes, break them up with a spoon. Let simmer uncovered on low-medium heat for 20–25 minutes, stirring occasionally until thickened. Tear in a few basil leaves toward the end.
3. Cook the pasta: Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti until just al dente, then reserve a cup of the pasta water and drain.
4. Finish the sauce: Remove the garlic from the sauce. Add the drained spaghetti directly into the pan and toss to coat, adding a splash of pasta water as needed to loosen the sauce
5. Serve: Plate the pasta and finish each serving with a generous drizzle of Correggiolo EVOO. Garnish with fresh basil, cracked black pepper, or grated cheese if desired.
Buon Appetito!
