Angel Hair Pomodoro

Angel Hair Pomodoro

A vibrant and fresh Italian classic

Yield: 4 servings

Ingredients:

FOR ANGEL HAIR POMODORO
½ cup olive oil
¼ cup garlic purée
¼ cup julienned fresh basil
2 cups diced tomatoes, peeled & seeded
3 cups garlic tomato sauce (see sub-recipe)
1 cup store-bought San Marzano marinara or tomato sauce of choice
20 oz. angel hair pasta of choice (about 1 + ¼ packages) - Chef recommends La Molisana or Rustichella d’Abruzzo
2 cups diced fresh mozzarella
2 Tbsp. chopped fresh basil
5 Tbsp. herb oil, additional to taste (see sub-recipe)
shredded parmesan cheese, to taste
salt, to taste
pepper, to taste

FOR GARLIC TOMATO SAUCE
2½ Tbsp. olive oil
½ cup diced onion
1½ Tbsp. garlic purée
½ Tbsp. dry oregano
1½ Tbsp. chopped parsley
¼ cup julienned fresh basil
¼ cup white wine
2 cups canned ground tomatoes
2 cups canned San Marzano whole peeled tomatoes
pinch red pepper flakes, additional to taste
salt, to taste
pepper, to taste
½ Tbsp. granulated sugar
*Please note, this recipe prepares 4 cups of garlic tomato sauce. Chef recommends freezing the remainder until ready to use.

FOR HERB OIL
1⅓ cups olive oil
1 cup parsley, stems removed
2¼ tsp. garlic purée
⅔ cup chives
salt, to taste
pepper, to taste
*Please note, this recipe prepares 1½ cups of herb oil. Chef suggests freezing the remainder until ready to use.

Method:

FOR GARLIC TOMATO SAUCE
1. Puree canned San Marzano tomatoes until smooth. Or, for a slightly chunky consistency, crush tomatoes by hand until desired consistency is reached. Set aside.
2. Add olive oil, diced onions and garlic puree to a sauté skillet on low. Add oregano, parsley and basil and slowly heat throughout until mixture is tender.
3. Add white wine to deglaze and gently mix until incorporated, making sure to lift mixture off the bottom of the pan.
4. Add the pureed tomatoes, crushed tomatoes, red pepper flakes, sugar and salt and pepper. Take off heat and use an immersion blender until desired consistency is reached, or stir until fully combined.
5. Taste for additional seasoning, then set aside. If preparing for future use, store in an airtight container and freeze until ready to use.

FOR HERB OIL
1. Blend parsley, garlic, chives, salt, pepper and olive oil in a standing blender or using an immersion blender until fully combined and smooth, or about 30 seconds.
2. Taste for additional seasoning, then set aside. If preparing for future use, store in an airtight container and freeze until ready to use.

FOR ANGEL HAIR POMODORO
1. Add olive oil, garlic puree, fresh basil and diced tomatoes to a skillet. Season with salt and pepper to taste, then heat until the garlic sizzles (but does not brown).
2. Cook angel hair pasta until it reaches an al dente consistency. Read package instructions for best estimated cooking time and remember to generously salt the pasta water.
3. While the pasta is cooking, add garlic tomato sauce to the skillet mixture and bring to a simmer.
4. Add cooked pasta and fresh mozzarella to a pan and toss with tomato or marinara sauce of choice until evenly coated.
5. Split evenly into four servings, plate pasta and top with hot garlic tomato sauce mixture.
6. Top with a drizzle of herb oil, pinch of fresh basil and shredded parmesan to taste.

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