For a while, Italian cooks have experimented with “Pasta ai Tre Pomodori” (“Three Tomato Pasta”) or “Pasta ai Quattro Pomodori” (“4 Tomato Pasta”). These dishes are supposed to elevate a easy tomato sauce by incorporating a number of forms of tomatoes into the sauce.
Pasta ai Cinque Pomodori | The ULTIMATE Tomato Pasta Recipe
We determined to take issues up a notch and invent “Pasta ai Cinque Pomodori.” That is the ULTIMATE tomato-lovers pasta, with 5 forms of tomatoes (together with tomato-flavored recent pasta). That is maybe not a fast weeknight plate of pasta, however it’s terribly scrumptious and well worth the effort to attempt no less than as soon as.
The Tomatoes You’ll Have to Make This Recipe
Because the title suggests, you’ll want 5 totally different types of tomatoes to make Pasta ai Cinque Pomodori:
It’s crucial that the recent tomatoes are ripe and in season! In the event you don’t have good tomatoes accessible, it’s greatest to stay to a easy tomato sauce utilizing canned tomatoes, that are at all times higher than recent tomatoes out of season.
Watch the Pasta Grammar video right here:
PASTA AI CINQUE POMODORI RECIPE
Makes: 4 Servings
Prepare dinner Time: About 3 hours
For this recipe, you’ll need:
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About 25 recent cherry tomatoes, lower in half
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Further-virgin olive oil
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Salt
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A pinch of sugar
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About 15 leaves recent basil, divided
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3 cloves garlic, divided
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12 recent plum tomatoes
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14 ounces (400 g) canned cherry tomatoes
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14 ounces (400 g) canned yellow cherry tomatoes
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2 cups (240 g) all-purpose flour
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1 ⅓ cups (160 g) semolina flour
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3 tablespoons (45 g) tomato paste
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About ½ cup (120 ml) water
Preheat the oven to 395°F (200°C).
Combine the recent cherry tomatoes with a beneficiant drizzle of olive oil, a sprinkle of salt, a pinch of sugar, a number of torn basil leaves, and one chopped garlic clove. Unfold the tomatoes on a baking sheet and roast within the oven for about 45 minutes, or till the tomato skins are wrinkled and tender. Combine the cherry tomatoes often as they bake in order that they prepare dinner evenly. When the tomatoes are cooked, take away from the oven and put aside for later.
Whereas the cherry tomatoes bake, crush the plum tomatoes together with your arms right into a pot. The tomatoes don’t should be utterly damaged up, you simply wish to burst the pores and skin together with your thumbs. Prepare dinner them over medium warmth, coated, till the tomatoes are tender and have launched their juices—about 10 to fifteen minutes.
Working in batches, ladle the plum tomatoes right into a vegetable mill suspended over a pot. Mill the tomatoes right into a puree. Take away the skins from the mill and proceed to mill the canned purple cherry tomatoes into the identical pot.
Add 2 tablespoons (30 g) olive oil, 1 peeled garlic clove, about 5 basil leaves, and a giant pinch of salt into the puree. Simmer over medium warmth, partially coated, till the sauce thickens to your liking—about 20 to half-hour. Salt once more to style, flip off the warmth and put aside.
In the meantime, in a separate small pot, mix the canned yellow cherry tomatoes with 1 tablespoon (15 g) olive oil, 1 peeled garlic clove, about 5 basil leaves, and a pinch of salt. Prepare dinner identical to the purple tomato sauce: simmer for 20 to half-hour, partially coated. Because the cherry tomatoes prepare dinner and begin to grow to be tender, crush them with a fork. Salt once more to style, flip off the warmth and put aside.
In a big mixing bowl, totally combine the all-purpose and semolina flours collectively. With a fork, stir within the tomato paste and 1 ½ teaspoons (7 g) extra-virgin olive oil. Regularly add water (you’ll want about ½ cup or 120 ml, adjusted by really feel) whereas persevering with to combine by hand. Cease including water after getting achieved a dough that’s mushy however agency and never sticky.
Switch the dough to a clear work floor and knead for about 10 minutes. Wrap in plastic and let relaxation at room temperature for half-hour.
Lower a small chunk of dough off and hold the remaining wrapped in plastic whilst you work. Beneath your palms, roll the dough into a protracted snake in regards to the width of your pinky finger. Lower the snake into 2 inch (5 cm) segments. Take one dough piece and roll it below your arms into a protracted, spherical strand—it ought to resemble a thick worm (apologies, it’s not essentially the most appetizing analogy). Try the video above to see the method in motion!
Organize the completed pasta strands on a clear towel, taking care to stop them from touching one another. Repeat to roll the remaining pasta dough into completed pasta. Evenly mud the pasta with flour to stop sticking later.
Deliver a big pot of water to a rolling boil and salt it generously. Fastidiously collect the pasta and drop it into the water. Gently stir to stop sticking. Boil the pasta for two to 4 minutes, or till al dente to your style. In the meantime, heat the purple and yellow tomato sauces on the stovetop once more. Add about ⅓ of the baked cherry tomatoes into the purple tomato sauce.
Utilizing tongs or a big slotted spoon, switch the cooked pasta into the purple tomato sauce. Stir all collectively over medium/excessive warmth till the pasta is totally coated in sauce. Serve instantly, topped with a number of spoonfuls of yellow tomato sauce and the remaining cherry tomatoes as garnish.
Buon appetito!
Wish to get again to the fundamentals? You need to attempt a basic, easy tomato sauce. Cannot get sufficient tomato taste? Try our tomato sauce recipe made out of simply cherry tomatoes!
