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Description

Deceptively simple and quick to prepare, it's hard to believe this pomodoro sauce is only made with a handful of ingredients. Fresh picked field-ripened tomatoes are grated, then briefly simmered with fragrant garlic and olive oil. Add a sprinkle of parmesan cheese and peppery Italian basil, and ta-da! - you have a deliciously light, but flavorful sauce that clings beautifully to chewy and perfectly toothsome organic spaghetti noodles. Ready in just 20 minutes!

Serve the fresh spaghetti pomodoro just as is or enjoy it as a side to chicken and eggplant parmesan. Sauté a medley of summer vegetables before adding the grated tomato for a hearty sauce perfect for Meatless Monday. (Nut Free)

Serves 4.

Click over to the Recipe tab for cooking instructions.

Includes:
  • 13.25 oz Dried Spaghetti Pasta Alla Chitarra
  • 1 lb avg Tomatoes
  • 1 bunch Italian Basil
  • 1 head Garlic
  • 4 oz Grated Parmesan Cheese
You will need:
  • Olive Oil
  • Salt and Pepper
  • Dried Red Chile Flake (optional)
Hands on Time: 10 minutes; Total Time: 20 minutes

What's inside

Alla Chitarra Spaghetti Pasta - Default: 1 - Max: 1
Organic Grated Parmesan Cheese, 4 oz - Default: 1 - Max: 1
Organic Garlic (1 bulb) - Default: 1 - Max: 1
Organic On the Vine Tomatoes, 1 lb - Default: 1 - Max: 1
Texas Italian Basil, 1 bunch - Default: 1 - Max: 1

RECIPE


Includes:


  • 13.25 oz Dried Spaghetti Pasta Alla Chitarra

  • 1 lb avg Tomatoes

  • 1 bunch Italian Basil

  • 1 head Garlic

  • 8 oz Grated Parmesan Cheese


You will need:


  • Olive Oil

  • Salt and Pepper

  • Dried Red Chile Flake (optional)


Hands on Time: 10 minutes; Total Time: 20 minutes

INSTRUCTIONS

STEP 1  Bring a large pot of water to a boil. Meanwhile, prepare the vegetables. Pick, wash and dry basil leaves. Peel 3-6 cloves of garlic (to taste) and sliver or roughly chop; set aside. Remove the tomato core by cutting a small circle around the stem end.
STEP 2  Set a box grater in a large wide bowl or high-sided plate. Grate the whole tomatoes on the largest holes of the box grater. As you grate the tomatoes, you'll eventually be left with just the skin without any pulp or flesh attached. Discard the skins and set tomato pulp aside.
STEP 3  When the water boils, add about 1 tbsp. of salt and the spaghetti. Gently stir with tongs to separate the noodles and prevent sticking. Reduce heat to medium-high and boil the pasta, stirring occasionally, for 13 minutes or until just al dente - when the pasta is tender, but retains a pleasant chew. 
STEP 4  While the pasta is cooking, add about 3 tbsp. olive oil to a large sauté pan over medium. When the oil just begins to shimmer, add the garlic and chile flakes (optional). Sauté for 20 seconds or until fragrant and very lightly golden brown. Next, carefully add in the grated tomato. Season with 1 tsp. of salt and a few grinds of fresh cracked black pepper. Stir to combine, reduce heat to medium-low and simmer for about 2 minutes. 
STEP 5  By this point, the pasta should just be ready. Use tongs or a pasta fork to transfer the cooked spaghetti from the boiling water to the simmering sauce. Ladle about 1/4 cup of hot pasta water into the sauce, then stir and toss with tongs to combine for about 1 minute. As you stir, the tomato sauce and starchy pasta water will gradually thicken into a glossy sauce and be absorbed by the spaghetti. Loosen with additional pasta water, if needed, and season with salt and pepper to taste. Stir in the fresh basil and top with parmesan cheese. 

Enjoy!

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Fresh Spaghetti Pomodoro Bundle

$25.99

serves 4 ($6.49/serving)
Add to Delivery
Deceptively simple and quick to prepare, it's hard to believe this pomodoro sauce is only made with a handful of ingredients. Fresh picked field-ripened tomatoes are grated, then briefly simmered with fragrant garlic and olive oil. Add a sprinkle of parmesan cheese and peppery Italian basil, and ta-da! - you have a deliciously light, but flavorful sauce that clings beautifully to chewy and perfectly toothsome organic spaghetti noodles. Ready in just 20 minutes!

Serve the fresh spaghetti pomodoro just as is or enjoy it as a side to chicken and eggplant parmesan. Sauté a medley of summer vegetables before adding the grated tomato for a hearty sauce perfect for Meatless Monday. (Nut Free)

Serves 4.

Click over to the Recipe tab for cooking instructions.

Includes:
  • 13.25 oz Dried Spaghetti Pasta Alla Chitarra
  • 1 lb avg Tomatoes
  • 1 bunch Italian Basil
  • 1 head Garlic
  • 4 oz Grated Parmesan Cheese
You will need:
  • Olive Oil
  • Salt and Pepper
  • Dried Red Chile Flake (optional)
Hands on Time: 10 minutes; Total Time: 20 minutes

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Includes:


  • 13.25 oz Dried Spaghetti Pasta Alla Chitarra

  • 1 lb avg Tomatoes

  • 1 bunch Italian Basil

  • 1 head Garlic

  • 8 oz Grated Parmesan Cheese


You will need:


  • Olive Oil

  • Salt and Pepper

  • Dried Red Chile Flake (optional)


Hands on Time: 10 minutes; Total Time: 20 minutes

INSTRUCTIONS

STEP 1  Bring a large pot of water to a boil. Meanwhile, prepare the vegetables. Pick, wash and dry basil leaves. Peel 3-6 cloves of garlic (to taste) and sliver or roughly chop; set aside. Remove the tomato core by cutting a small circle around the stem end.
STEP 2  Set a box grater in a large wide bowl or high-sided plate. Grate the whole tomatoes on the largest holes of the box grater. As you grate the tomatoes, you'll eventually be left with just the skin without any pulp or flesh attached. Discard the skins and set tomato pulp aside.
STEP 3  When the water boils, add about 1 tbsp. of salt and the spaghetti. Gently stir with tongs to separate the noodles and prevent sticking. Reduce heat to medium-high and boil the pasta, stirring occasionally, for 13 minutes or until just al dente - when the pasta is tender, but retains a pleasant chew. 
STEP 4  While the pasta is cooking, add about 3 tbsp. olive oil to a large sauté pan over medium. When the oil just begins to shimmer, add the garlic and chile flakes (optional). Sauté for 20 seconds or until fragrant and very lightly golden brown. Next, carefully add in the grated tomato. Season with 1 tsp. of salt and a few grinds of fresh cracked black pepper. Stir to combine, reduce heat to medium-low and simmer for about 2 minutes. 
STEP 5  By this point, the pasta should just be ready. Use tongs or a pasta fork to transfer the cooked spaghetti from the boiling water to the simmering sauce. Ladle about 1/4 cup of hot pasta water into the sauce, then stir and toss with tongs to combine for about 1 minute. As you stir, the tomato sauce and starchy pasta water will gradually thicken into a glossy sauce and be absorbed by the spaghetti. Loosen with additional pasta water, if needed, and season with salt and pepper to taste. Stir in the fresh basil and top with parmesan cheese. 

Enjoy!

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