spaghetti al sugo di pomodoro
THE ITALIAN DNA
According to Louise Laurenius, the dish spaghetti al sugo di pomodoro is a part of the Italians' DNA. A simple and delicious spaghetti with tomato sauce to gather around at the dining table.
RECIPE: SPAGHETTI AL SUGO DI POMODORO FOR 4
450 g spaghetti
1 tbsp olive oil
1-2 cloves of garlic
700 g crushed tomatoes
3 dl water
2 tbsp 'Nduja
Salt & black pepper
Heat the olive oil in a large pot. Peel the garlic cloves and add them whole to the oil. Let the oil infuse with the garlic for a few minutes (without burning). Add the crushed tomatoes, water, and 'Nduja. Bring the sauce to a boil, then reduce the heat slightly. Let the sauce simmer for about 30 minutes, or until it's reduced by about half. Season with salt and black pepper only after it has reduced, to avoid over-salting.
Drain the water from a small jar of capers. Gently pat them dry on kitchen paper. Fry them in oil at about 160 degrees Celsius until they puff up and become crispy. Remove them with a slotted spoon and let them drain on kitchen paper.
Boil a large pot of water for the pasta. Add salt to the water once it starts boiling. Cook the pasta al dente (about 2 minutes less than the package instructions). Once the pasta is cooked, use tongs to transfer it into the pot with the tomato sauce. Stir well to ensure all the pasta is coated with the sauce.
Plate the pasta in deep dishes. Top with burrata, fried capers, and grated parmesan. Finish with fresh basil and optionally a bit more black pepper. Buon Appetito!