Spaghitti Vesuvius Recipe - Cooking Index
Spaghitti Vesuvius Recipe - Cooking Index
| 1/2 cup | 118ml | Extra virgin olive oil |
| 1/4 cup | 36g / 1.3oz | Chopped parsley |
| 3 | Garlic minced | |
| 1/2 teaspoon | 2.5ml | Dried if not fresh |
| 1 | Salt to taste | |
| 1/4 cup | 36g / 1.3oz | Basil - chopped |
| 1 cup | 62g / 2.2oz | Onion minced (small) |
| 2 | Pounds | |
| 10 | Plum tomatoes peeled | |
| 1 | Sugar | |
| 1 lb | 454g / 16oz | Spaghetti |
| 1 tablespoon | 15ml | Chopped hot pepper red |
Put the olive oil, garlic, onion, and hot pepper in a large sauteepan. Cook until the onion is completely softened but not browned. Cut the tomatoes in half from top to bottom. Do not remove the seeds or juice. Put in the pan, cut side up, and cook over medium low heat five minutes. Sprinkle with salt and pinch of sugar. Carefully, so as not to break the tomatoes, turn them over. Place in a 225F oven for 2 1/2 hours.
Sprinkle the tomatoes with parsley and basil and continue to cook 30 minutes, basting with pan juices from time to time.
Cook the spaghetti in 5 quarts of boiling salted water until al dente. Drain and put into a pasta dish.
Pour the tomatoes over. Toss together before serving.
Source:
Mario Batali
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