Pomodoro sauce is lighter on the stomach than marinara.
The light yet flavorful taste of pomodoro sauce is commonly paired with angel hair pasta or spaghetti, as strand pastas work well with light sauces. Pomodoro sauce is an Italian tomato sauce, although it is quite different from marinara. While marinara sauce is smooth with some chunks of tomato, pomodoro sauce has finely diced tomatoes and is much lighter. According to celebrity chef Mario Batali, pomodoro sauce paired with spaghetti is best made in September when tomatoes are at their peak freshness.
Instructions
1. Bring 6 quarts of water in a large pot to boil, adding 2 tbsp. of salt.
2. Place a 10 to 12-inch saute pan on the stove over medium heat and add in the oil and sliced garlic. Cook until the garlic is golden brown.
3. Add in the tomatoes and chili flakes and continue to cook over medium heat, stirring constantly until the cherries burst, for roughly five minutes.
4. Remove the pan from the heat and place the spaghetti into the boiling water. Cook according to the package directions, but reduce the time by one minute to ensure al dente pasta.
5. Drain the pasta and add to the pan of cooked tomatoes. Return the pan to high heat and toss the spaghetti until well combined with the sauce.
6. Remove the pan from the heat and add in the Pecorino cheese and basil leaves. Toss to combine everything and serve immediately.
Tags: from heat, medium heat, over medium, over medium heat, paired with, Pomodoro sauce
