Make

Tip

Instead of ladling sauce on top, stir it all together in the pot.

Pasta Al Pomodoro

Hotel Cipriani

This recipe is from one of our favorite hotels in all of Italy—quite simply, no one does this basic pasta better.

Serves 2-4

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

Parmigiano Reggiano

Salt and pepper to taste

Basil

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.

Also on Goop
recipes
Japanese Chicken Meatballs

I have a hard time not gobbling these up when they're being served to the kids. They're so good!

Read More
recipes
Cold Soba Noodle Salad

Soba noodles are wonderful and really good for you – hot or cold. Here, I tossed the al dente cold noodles with a bright combo of soy, sesame and herbs. Lovely on its own or accompanying grilled salmon.

Read More
recipes
Salad with Carrot & Ginger Dressing

This dressing is the jam! Great on salads and as a veggie dip. There’s enough dressing for two salads here, so save the extra.

Read More

Get Goop?
Didn't think so.

Sign up for the weekly issue: Exclusive content, first peeks at collaborations, plus Thursday’s note from GP.