Spaghetti Pomodoro al Parmigiano Reggiano by Chef Michele Casadei Massari

Serves four people. 

Ingredients:

• 1⁄4 cup extra virgin olive oil
• 1 shallot 
• 28 oz San Marzano tomatoes, puréed
• 1⁄2 teaspoon sea salt 
• 10 large basil leaves 
• 12 ounces spaghetti 
• 1/2 cup of grated Parmigiano Reggiano 
• Extra basil and Parmigiano Reggiano for garnish 

Method:

1. Heat the olive oil over medium heat in a large skillet. 
2. Add the shallot and cook, stirring occasionally, until the shallot is browned and soft. 
3. Add a half spoon of hot water and salt. (Be careful of splattering when adding the hot water.) Stir in the puréed tomatoes (pomodoro, in Italian). 
4. Cook the sauce for approx. 15 minutes, stirring occasionally. 
5. Once the sauce has thickened, stir in the fresh basil. 
6. Bring a large pot of salted water to a boil, cook the pasta “al dente”, which means that the pasta should be tender but still firm to the bite. 
7. Add the spaghetti to the pomodoro sauce in the skillet, add some extra virgin olive oil and 1 spoon of grated Parmigiano Reggiano. 
8. Stir until the sauce coats the spaghetti, we call this “legatura” meaning the pasta bonds with the sauce.