Pasta Pomodoro, La Republica Restaurant/Alon Mesica, Alon Mesica
La Republica restaurant on Maza Street in Tel Aviv has been one of the best Italian options in Israel for many years, thanks to classic dishes that are suitable for the whole family, just like in Italy.
The Pomodoro pasta dish, or as we all call it tomato pasta, is one such dish, which stars on almost every table in the restaurant.
So it's true that we all have our own recipe for tomato sauce, but who among us wouldn't want to upgrade his sauce a bit so that it comes out as good as in a restaurant?
As part of a series of recipes by chef and restaurant owner Moti Sofer for Walla!
Food, already revealed two of the flagship recipes of the restaurant - the corn polenta and the pistachio cake, and now comes the winning classic of pasta brutta pomodoro.
Unlike other types of sauces (such as ragu, or elio olio), for which a certain type of pasta is suitable, the pomodoro sauce goes with all types of pasta, so you can choose the type of pasta you like, add to the sauce and enjoy a perfect dish.
Tomato puree refers to a product found in every supermarket called "Passata", those tall glass bottles that contain light, filtered tomato puree.
Pasta Pomodoro of La Repubblica/Alon Mesica restaurant
Ingredients for the recipe
for the sauce
½ kg Cherry Tamarind tomatoes, halved
A tablespoon of olive oil
½ liter of quality tomato puree
A handful of basil leaves only, fresh and whole
Thinly sliced garlic clove
salt to taste
for pasta
250 grams of pasta (any kind you like)
Boiling and salted water (in a pot)
to serve
Parmesan
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Preparation
How do you make Pomodoro pasta?
1
Prepare the sauce: in a large pan, fry the cherry tomatoes in oil over high heat until softened.
2
Add the tomato puree and mix well (over high heat).
3
Lower the heat and cook together for another quarter of an hour (note that the sauce has turned from red to orange, which indicates that the tomatoes have lost their acidity).
4
Add the basil leaves, garlic and salt and mix.
5
Prepare the pasta: cook the pasta in a pot of boiling salted water (to al dente) and drain well from the water.
6
Add the filtered pasta to the prepared sauce (without cooking water) and cook for another 3 minutes.
7
For serving, it is recommended to sprinkle high-quality parmesan cheese on top.
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