Pomodoro Pasta | The millstone

by Susan Hanna

This recipe for Kitchen NYT is simple but gives exceptional results. Cook the garlic in the oil for a few minutes and remove. Add the crushed tomatoes and simmer for about 40 minutes. Strain the sauce to remove the skins and seeds. Return the strained sauce to the skillet and add the cooked spaghetti. Cook for about 2 minutes then remove from the heat and let stand for 5 minutes to allow the pasta to absorb the sauce. Cook’s Note: Use the freshest, ripest tomatoes you can find. You can finish the dish with freshly grated parmesan and/or chopped fresh basil, but it’s delicious on its own.

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½ cup (125ml) extra virgin olive oil

4 large garlic cloves, lightly crushed and peeled

3 pounds (1.36 kg) ripe tomatoes (any mix of plum, field, heirloom, grape, or cherry), coarsely chopped


1 pound (454 g) thin spaghetti


Add olive oil and garlic to a large Dutch oven or high-sided skillet. Reduce the heat to medium-high and cook the garlic, stirring occasionally, until fragrant and lightly browned and small bubbles quickly form around the cloves, 1 to 3 minutes. Remove the garlic from the pan and discard it (or eat it).

Gently and gently lower the chopped tomatoes into the hot oil and cook, stirring constantly, until the tomatoes release a little liquid and the sauce begins to bubble steadily. Season generously with salt. Reduce heat to medium and simmer, stirring occasionally, until tomatoes break down and sauce has reduced considerably, about 40 minutes.

Place a wire sieve, colander or food grinder over a medium bowl. Carefully pour in the tomato sauce. If using a sieve or strainer, strain the sauce with a spoon or flexible spatula until only the seeds and skins remain. Be sure to scrape up the precious pulp that collects at the bottom of the sieve several times (by holding the sieve against the edge of the bowl and pulling it straight back). You should have about 2 cups (500ml) of sauce in the bowl. Taste and add more salt, if needed, then return the sauce to the pot.

Meanwhile, cook the spaghetti in a large pot of salted boiling water until al dente. Drain the pasta and add to the sauce.

Increase heat to high and cook, stirring constantly, until sauce reduces slightly and pasta is well coated but not drowned in sauce, about 2 minutes. Remove the pan from the heat and let it sit so the pasta can absorb more of the sauce, about 5 more minutes. Serve immediately. For 4 people.

From NYT Cooking