For a while, Italian cooks have experimented with “Pasta ai Tre Pomodori” (“Three Tomato Pasta”) or “Pasta ai Quattro Pomodori” (“4 Tomato Pasta”). These dishes are supposed to elevate a easy tomato sauce by incorporating a number of forms of tomatoes into the sauce.
Pasta ai Cinque Pomodori | The ULTIMATE Tomato Pasta Recipe
We determined to take issues up a notch and invent “Pasta ai Cinque Pomodori.” That is the ULTIMATE tomato-lovers pasta, with 5 forms of tomatoes (together with tomato-flavored contemporary pasta). That is maybe not a fast weeknight plate of pasta, however it’s terribly scrumptious and well worth the effort to attempt no less than as soon as.
The Tomatoes You’ll Have to Make This Recipe
Because the identify suggests, you’ll want 5 totally different sorts of tomatoes to make Pasta ai Cinque Pomodori:
It’s essential that the contemporary tomatoes are ripe and in season! In the event you don’t have good tomatoes obtainable, it’s finest to stay to a easy tomato sauce utilizing canned tomatoes, that are at all times higher than contemporary tomatoes out of season.
Watch the Pasta Grammar video right here:
PASTA AI CINQUE POMODORI RECIPE
Makes: 4 Servings
Cook dinner Time: About 3 hours
For this recipe, you’ll need:
About 25 contemporary cherry tomatoes, reduce in half
Further-virgin olive oil
A pinch of sugar
About 15 leaves contemporary basil, divided
3 cloves garlic, divided
12 contemporary plum tomatoes
14 ounces (400 g) canned cherry tomatoes
14 ounces (400 g) canned yellow cherry tomatoes
2 cups (240 g) all-purpose flour
1 ⅓ cups (160 g) semolina flour
3 tablespoons (45 g) tomato paste
About ½ cup (120 ml) water
Preheat the oven to 395°F (200°C).
Combine the contemporary cherry tomatoes with a beneficiant drizzle of olive oil, a sprinkle of salt, a pinch of sugar, a couple of torn basil leaves, and one chopped garlic clove. Unfold the tomatoes on a baking sheet and roast within the oven for about 45 minutes, or till the tomato skins are wrinkled and tender. Combine the cherry tomatoes often as they bake in order that they cook dinner evenly. When the tomatoes are cooked, take away from the oven and put aside for later.
Whereas the cherry tomatoes bake, crush the plum tomatoes along with your fingers right into a pot. The tomatoes don’t have to be utterly damaged up, you simply need to burst the pores and skin along with your thumbs. Cook dinner them over medium warmth, lined, till the tomatoes are tender and have launched their juices—about 10 to fifteen minutes.
Working in batches, ladle the plum tomatoes right into a vegetable mill suspended over a pot. Mill the tomatoes right into a puree. Take away the skins from the mill and proceed to mill the canned pink cherry tomatoes into the identical pot.
Add 2 tablespoons (30 g) olive oil, 1 peeled garlic clove, about 5 basil leaves, and a giant pinch of salt into the puree. Simmer over medium warmth, partially lined, till the sauce thickens to your liking—about 20 to half-hour. Salt once more to style, flip off the warmth and put aside.
In the meantime, in a separate small pot, mix the canned yellow cherry tomatoes with 1 tablespoon (15 g) olive oil, 1 peeled garlic clove, about 5 basil leaves, and a pinch of salt. Cook dinner similar to the pink tomato sauce: simmer for 20 to half-hour, partially lined. Because the cherry tomatoes cook dinner and begin to turn into tender, crush them with a fork. Salt once more to style, flip off the warmth and put aside.
In a big mixing bowl, completely combine the all-purpose and semolina flours collectively. With a fork, stir within the tomato paste and 1 ½ teaspoons (7 g) extra-virgin olive oil. Step by step add water (you’ll want about ½ cup or 120 ml, adjusted by really feel) whereas persevering with to combine by hand. Cease including water after getting achieved a dough that’s gentle however agency and never sticky.
Switch the dough to a clear work floor and knead for about 10 minutes. Wrap in plastic and let relaxation at room temperature for half-hour.
Reduce a small chunk of dough off and preserve the remaining wrapped in plastic whilst you work. Beneath your palms, roll the dough into an extended snake in regards to the width of your pinky finger. Reduce the snake into 2 inch (5 cm) segments. Take one dough piece and roll it below your fingers into an extended, spherical strand—it ought to resemble a thick worm (apologies, it’s not essentially the most appetizing analogy). Try the video above to see the approach in motion!
Prepare the completed pasta strands on a clear towel, taking care to stop them from touching one another. Repeat to roll the remaining pasta dough into completed pasta. Calmly mud the pasta with flour to stop sticking later.
Carry a big pot of water to a rolling boil and salt it generously. Rigorously collect the pasta and drop it into the water. Gently stir to stop sticking. Boil the pasta for two to 4 minutes, or till al dente to your style. In the meantime, heat the pink and yellow tomato sauces on the stovetop once more. Add about ⅓ of the baked cherry tomatoes into the pink tomato sauce.
Utilizing tongs or a big slotted spoon, switch the cooked pasta into the pink tomato sauce. Stir all collectively over medium/excessive warmth till the pasta is totally coated in sauce. Serve instantly, topped with a couple of spoonfuls of yellow tomato sauce and the remaining cherry tomatoes as garnish.