Pasta Al Pomodoro
This recipe is from one of our favorite hotels in all of Italy—quite simply, no one does this basic pasta better.
2 lbs mix of regular and cherry tomatoes peeled and roughly chopped. Make sure the tomatoes are as ripe as possible.
2 white onions finely chopped
1 peeled garlic clove
3 tbsp extra virgin olive oil
2 tbsp fresh unsalted butter
De Cecco Spaghetti
Salt and pepper to taste
1. Heat the oil in a casserole dish, add the garlic and brown slightly. When the garlic is golden remove it from the oil. Add the chopped onion and fresh butter and stir thoroughly. Cook until the onion is no longer shiny, then add the peeled tomatoes. Season with salt and pepper to taste and cook over mild heat for about thirty minutes.
2. When the tomatoes are cooked, beat with a whisk in order to refine the tomato sauce, adjust the taste and keep warm.
3. Cook the pasta “al dente” in a large pot of salted water, then drain it and add it to the tomato sauce. Add basil leaves torn by hand, a knob of fresh butter, and a generous sprinkling of grated Parmigiano Reggiano. Stir thoroughly and serve immediately, steaming hot.
In true prohibition style, Madam Geneva is located through a secret door in the back of Double Crown. Named for the spirit, gin, of which they boast New York’s largest selection, they have given us the recipe for one of their greatest hits since opening.
This dish is all about ease and taste. Head to your local antipasti bar (Whole Foods has a consistently good one) and pick out whatever 3-4 items are looking good to you. We use snapper in this dish, but feel free to use whatever white, mild fish looks freshest...