Spaghetti Pomodoro
Known for her exquisite taste and creativity, Chef Olivia Tiedemann has collaborated with Apothic to bring you a recipe that perfectly complements our full-flavored wines.
Apothic Original Red Blend, with its rich character and robust depth, perfectly complements the Spaghetti Pomodoro. The bold notes of dark cherry and boysenberry enhance the sweetness of the tomatoes, while the spice adds a enticing contrast to the dish's savory elements. Additionally, the subtle oak influences of mocha and vanilla in the wine bring out the richness of the garlic-infused sauce, making each bite more indulgent. Together, the wine and pasta create an elegant and satisfying pairing that elevates the dining experience.
INGREDIENTS
• 1/4 cup olive oil
• 3 garlic cloves, sliced
• 1 teaspoon chopped Calabrian chili
• 1 whole sprig of basil
• 1 (28 oz) can of high-quality crushed tomatoes
• 1 teaspoon salt (or to taste)
• 1 box of spaghetti
• Fresh basil leaves (for garnish)
• Fresh olive oil (for finishing)
• Fresh grated parmesan cheese (for finishing)
DIRECTIONS
Infuse the Oil:
1. In a cold pan, combine the olive oil and sliced garlic. Turn the heat to medium-low and cook until the garlic becomes fragrant, about 2-3 minutes. Be careful not to let the garlic brown.
2. Add the chopped Calabrian chili and the whole basil sprig to the pan. Cook gently for another 3-4 minutes to infuse the oil with flavor, stirring occasionally.
Make the Sauce:
Pour in the crushed tomatoes and stir to combine. Season with salt to taste (start with about 1 teaspoon). Let the sauce simmer on medium-low heat for about 10 minutes, stirring occasionally. The tomatoes should remain bright red and taste cooked but not overly reduced. Remove the basil sprig when the sauce is done.
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions, ensuring it's al dente. Reserve 1/2 cup of the cooking water before draining the pasta.
Finish the Sauce:
Add 1/2 cup of the reserved pasta cooking water to the sauce during the last few minutes of cooking. Stir to combine and adjust the consistency as needed.
Combine and Serve:
Add the cooked pasta directly into the sauce, tossing gently to coat. Garnish with fresh basil leaves, grated parmesan cheese and a drizzle of high-quality olive oil before serving.