Thursday, August 13, 2009

How to make pasta con filetti di pomodori

It's almost the whole process. I didn't show how to cook the spaghetti. The sauce is minimally cooked. Really it's only the pulp that cooks (10-12 minutes) while the filetti (made from the skinless outer flesh) and the basil are merely warmed through.

Caveat: Don't watch it if you don't like tomatoes!


8 comments:

IdahoRocks said...

Starving! It looks delicious and I can't wait to make my own....

Tags said...

What do you do with the bones?

Carrie said...

That looks awesome. I've never thought about putting drained cottage cheese into pasta. Thanks for the detailed pics - I'm going to have to try this!

Scotty said...

I just want to know how to pronounce it.

tyronebcookin said...

Love your slide shows and pictures Bob! I always click on them and go full screen, great directions.

Tags said...

I think you pronounce it like Guy Fieri pronounces his last name.

fee eddy

Jessika said...

"Raw" (crudo) tomato sauces are also very nice, especially at this time of the year. Mix a variety of different coloured tomatoes, let them marinate in olive oil at room temp, add pasta. I should, of course, stay out of any tomatoe recipe discussion due to an allergy to the little suckers. I make tomatoe things only for others. This was a very nice recipe in itself :) so forget about the crudo-recipes :)

Ulla said...

gorgeous! and so perfect! thanks for sharing!