Pasta ai Cinque Pomodori | The ULTIMATE Tomato Pasta Recipe

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 varieties 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 varieties 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 at the least as soon as.

The Tomatoes You’ll Must Make This Recipe

Because the identify suggests, you’ll want 5 completely different styles of tomatoes to make Pasta ai Cinque Pomodori:

It’s essential that the contemporary tomatoes are ripe and in season! If you happen to don’t have good tomatoes out there, 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

Prepare dinner Time: About 3 hours

For this recipe, you’ll need:

• About 25 contemporary cherry tomatoes, lower in half

• Additional-virgin olive oil

• Salt

• 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 number 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 sometimes as they bake in order that they prepare 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 palms right into a pot. The tomatoes don’t should be utterly damaged up, you simply wish to burst the pores and skin along with your thumbs. Prepare 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 purple 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. Prepare dinner identical to the purple tomato sauce: simmer for 20 to half-hour, partially lined. Because the cherry tomatoes prepare dinner and begin to change 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. Steadily 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 upon 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 when 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 palms into an extended, spherical strand—it ought to resemble a thick worm (apologies, it’s not essentially the most appetizing analogy). Take a look at the video above to see the method in motion!

Organize 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. Evenly 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 purple and yellow tomato sauces on the stovetop once more. Add about ⅓ of the baked cherry tomatoes into the purple tomato sauce.

Utilizing tongs or a big slotted spoon, switch the cooked pasta into the purple tomato sauce. Stir all collectively over medium/excessive warmth till the pasta is totally coated in sauce. Serve instantly, topped with a number of spoonfuls of yellow tomato sauce and the remaining cherry tomatoes as garnish.

Buon appetito!

Need to get again to the fundamentals? It’s a must to attempt a basic, easy tomato sauce. Cannot get sufficient tomato taste? Take a look at our tomato sauce recipe made out of simply cherry tomatoes!