Include in Print View:

Pomodoro Fresco E Cipollotto

Pomodoro Fresco E Cipollotto recipe image
This Pomodoro Fresco E Cipollotto is a celebration of simple, high-quality ingredients. The sauce relies on ripe Roma tomatoes, sweet green onions, and fragrant garlic to create a bright, savory profile that is perfect for coating pasta. Unlike heavy, slow-cooked sauces, this version retains the fresh acidity and sweetness of the tomatoes, offering a light yet satisfying texture. It is an ideal weeknight meal solution that comes together quickly but tastes like it was prepared with care. Serve it over fresh egg noodles or spaghetti for an authentic Italian experience. The addition of fresh basil and a hint of red pepper adds depth and a touch of heat, making it a versatile addition to your culinary repertoire.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 40.0
Dietary: Vegan, Vegetarian
Description
This Pomodoro Fresco E Cipollotto is a celebration of simple, high-quality ingredients. The sauce relies on ripe Roma tomatoes, sweet green onions, and fragrant garlic to create a bright, savory profile that is perfect for coating pasta. Unlike heavy, slow-cooked sauces, this version retains the fresh acidity and sweetness of the tomatoes, offering a light yet satisfying texture. It is an ideal weeknight meal solution that comes together quickly but tastes like it was prepared with care. Serve it over fresh egg noodles or spaghetti for an authentic Italian experience. The addition of fresh basil and a hint of red pepper adds depth and a touch of heat, making it a versatile addition to your culinary repertoire.
Ingredients
  • 4 green Onions, chopped 2 or 3 cloves garlic, minced Extra virgin
Directions
  1. 1
    Heat olive oil in a large saucepan over medium heat.
  2. 2
    Add chopped green onions and minced garlic, sautéing until golden and fragrant, about 3-4 minutes.
  3. 3
    Add peeled and seeded Roma tomatoes to the pan.
  4. 4
    Crush the tomatoes into the onion and garlic mixture as you stir to combine.
  5. 5
    Season with salt, crushed red chile pepper, and fresh chopped basil to taste.
  6. 6
    Reduce heat and simmer the sauce, stirring occasionally, until it thickens slightly, about 10-15 minutes.
  7. 7
    Toss the finished sauce with your choice of cooked pasta and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 40.0kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 4.0mg1%
Total Carbohydrate 9.3g4%
Dietary Fiber 1.7g7%
Sugars 4.2g
Protein 1.1g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

To peel tomatoes easily, drop them into a pot of boiling water for a few seconds, then transfer to ice water. The skins will slip right off.

This sauce pairs beautifully with fresh egg pasta. For a homemade touch, try rolling out thin egg dough and cutting it into long ruffled ribbons using a pastry dough cutting wheel.

Adjust the amount of crushed red chile pepper based on your preference for heat.

Recipe originally attributed to Chef Antonio Altieri of Tutto Mare, San Diego.

Keywords: italian, sauce, tomato, pasta, fresh, garlic, green onions, basil, vegan, quick, summer, vegetarian, roma tomatoes, easy, dinner, simple, flavorful, homemade, healthy, light, romesco
Read it online: https://www.chefs-mate.com/recipe/pomodoro-fresco-e-cipollotto-2/