Chef Ricardo Ferrer from Trattoria Zooma is in studio showing us how to make Spaghetti al Sugo di Pomodoro!
1 pound spaghetti (or any pasta)
1 can (28+ ounces) of san marzano tomatoes, peeled, with basil
6 large cloves of garlic
1/2 cup olive oil
1 teaspoon salt
ground black pepper to taste
45 basil leaves, chopped (optional)
chili flakes to taste
Hand puree the tomatoes in a bowl. In a large skillet over low heat, gently heat up the garlic cloves in the olive oil and a pinch of salt. Once the garlic begins to change color and become translucent, add half of the basil to the oil for a few seconds. Next, add the tomatoes, black pepper and chili flakes. Increase heat and bring to a simmer to cook down the tomatoes and reduce the sauce. Incorporate the pasta on the pan, add the rest of the basil, toss and serve.