I love this sauce. It’s so delicious, fresh tasting and easy to make. I lucked out when I saw that my local market had really ripe plum tomatoes so I grabbed some and this is without question the sauce to make with them, trust me
Mama Mancini's Recipes
Filetto di Pomodoro Rustic Style
Ingredients
- 10 very ripe plum tomatoes
- 1/4 cup extra virgin olive oil
- 4-6 garlic cloves sliced
- 2 cups fresh baby spinach rough chopped
- 1 tsp crushed red pepper flakes
- 1 tbs heavy cream
- 2 tsp Salt
- 1 tsp fresh ground black pepper
- Grated pecorino Romano cheese
- Pasta- I use a rigatoni but any will work great with this sauce so use what you love.
Directions
1
First, cut the tomatoes in half remove all the seeds then cut the halves into smaller pieces.
2
In a large 13″ skillet I add the olive oil, tomatoes, garlic, crushed red pepper flakes, salt and pepper. I put the heat on medium-high. The reason I don’t heat the olive oil first is because I want the garlic and tomatoes to cook together.
3
Once everything gets hot, I let it simmer for about 15 minutes stirring several times. You want this sauce to be fresh, not over cooked. Now add the cream stir it in.
4
Once combined add the fresh spinach fold that in and turn off the heat.
5
Get a large pot of salted water going for the pasta and cook the pasta 2 minutes short of recommended time. Reserve 1-cup of the pasta water and then strain your pasta.
6
Turn the heat on the sauce back on to high and add 1/2 cup of the pasta water and your pasta.
7
Continue to cook the pasta in the sauce for 1 minute! Turn off the heat.
8
I then top with some grated cheese and a drizzle of the extra virgin olive oil……so good! Great with a crusty rustic ciabatta bread.
Notes
This is how my grandmother cooked this recipe and it’s how I am going to prepare it. I know some people are going to say remove the skin from the tomatoes but Grandma didn’t for this sauce so I don’t, it’s rustic!