Tomatoes alone, insanely good | Spaghetti al pomodoro fresco

I knew it was going to be tastier than usual as I was cooking

[@4ndy_Mac]

I do something similar. Sautee garlic and red pepper flakes in olive oil, add white wine cook down then add grape tomatoes and capers for 10 min. Add pasta water as needed. Delicious

[@Tanita341]

What did you add at minute 5:25? I wanna try it, it looks delicious

[@MrExorbitus]

i guess white wine or white vinegar? id maybe also ad a little sugar to balance the acidity

[@ChefPigro]

It's white wine

[@boostalexwoot2738]

.

[@timprice9605]

Please stir the spaghetti!

[@blondvampire165]

That and why are they constantly swirling the pan with the tomatoes? All that’s doing is causing the pan to cool down and they also lose a piece of garlic around 4:15. Not very good cooking technique at some parts, which is strange because they clearly know what they’re doing.

[@Baan616]

@@blondvampire165 Maybe to emulsify the sauce with garlic?

[@Elcore]

@@blondvampire165 If you dont, the garlic is going to burn and become bitter. Keeping the temperature from getting too high makes sense. It's like a gentle stir-fry (in fact, this might even be easier to make in a wok and maybe even taste fresher, just keeping the wok on a lower heat than you'd normally have it). The Chinese have a very similar dish made in that way.

[@blondvampire165]

@@Elcore turn down the heat or add the garlic in later so it doesn’t burn? Pasta sauce shouldn’t be that attention oriented

[@Elcore]

@@blondvampire165 You add it early to flavour the oil, so you're then cooking with garlic-chilli oil instead of olive oil with garlic and chilli added. Turning down the heat and leaving it alone will stew the tomato instead of frying it. There is a sound rationale behind making it the way in the video; it's sort of fusion cooking, not strictly Italian (assume the cook is Japanese) but still a completely sensible way to make a great pasta dish.

[@AndreyRubtsovRU]

Salting pasta water is useless

[@rorydeming7689]

It is literally the only way to season the pasta itself. For simple sauces like this it is essential. If you prefer your pasta unseasoned, then that’s your preference. But calling a universally utilized practice useless is quite silly.

[@AndreyRubtsovRU]

@@rorydeming7689 you never need to season pasta itself

[@MrExorbitus]

@@AndreyRubtsovRU maybe not in russia :p every italian would tell you differently... especially when you wanna use the pasta water its essential for the taste and balance

[@blondvampire165]

@@AndreyRubtsovRUthat’s wrong. You should definitely salt your pasta water. Show me ONE credible source that says salting your pasta water is pointless, because I could give you a whole library of references that suggest you should.

[@AndreyRubtsovRU]

@@MrExorbitus bullshit. And i dont care about italians, they dont hold monopoly on cooking. People do stupid stuff everywhere all the time.