Spaghetti al Pomodoro paried with Berger Zweigelt

INGREDIENTS:

• 2-1/2lb very ripe vine-ripened tomatoes OR 1 large can of good-quality canned San Marzano tomatoes if you do not want to use fresh tomatoes.
• 1/4 cup extra virgin olive oil
• 1 shallot, chopped
• 4 garlic cloves, pressed or minced
• pinch of sugar
• 1/4 cup fresh basil leaves
• 2 Tablespoons butter
• 3/4 teaspoon salt
• freshly cracked pepper, to taste
• 12oz Pasta of your choice: Spaghetti or Penne
• freshly grated parmesan cheese, for serving (optional)

DIRECTIONS:
NOTE: If using canned San Marzano tomatoes jump to step 3.

Step 1: Bring a large pot of water to a boil over high heat. Score the bottom of the tomatoes with a shallow “X” then carefully add to the pot and boil for 30 seconds. Remove tomatoes to a colander then place a lid on top of the pot and turn heat down to low to keep warm.

Step 2: Once tomatoes aren’t hot to the touch, peel away and discard the skins. Chop tomatoes then add – juices, seeds and all – to a bowl and set aside.
```````
Step 3: Heat extra virgin olive oil in a large skillet with high sides or medium-sized Dutch oven over medium heat. Add shallots then saute under tender, 3-5 minutes. Add garlic then saute until very fragrant but not browned, 30 seconds.

Step 4: Add chopped fresh tomatoes OR canned tomatoes and sugar then stir to combine and simmer until sauce reaches desired consistency, 25-30 minutes, smashing tomatoes against the sides and bottom of the skillet with a spatula every so often and turning the heat down if necessary to reduce splattering.

Step 5: During the last 5 minutes of the cooking process, tear in fresh basil leaves and add butter, salt, and pepper. Stir to combine then taste and add more salt and pepper if desired.

Step 6: When the sauce has 15 minutes left to cook, bring a pot of water to a boil then add 1 Tablespoon salt. Cook the pasta until it’s just shy of al dente then transfer it to the sauce pot with tongs to finish cooking directly in the sauce. Add splashes of pasta cooking water if needed to cook the pasta all the way through.

Step 7: Serve pasta with freshly grated parmesan cheese on top and garnish with fresh basil.

Paired with Erich Berger Zweigelt
Recipe from Iowa Girl Eats

Spaghetti al Pomodoro paried with Berger Zweigelt

Newsletter Signup