Fresh Tomato Spaghetti with Parmigiano Rind

Few things say Italian conforto food better than a bowl of spaghetti with fresh tomato sauce, slow-cooked with aromatic herbs and finished with a Parmigiano Reggiano rind for extra flavour.

This recipe uses fresh Piennolo, Cherry, Piccadilly tomatoes. The Parmigiano rind adds more flavour to the sauce, overall it becomes soft and slightly chewy, totally delicious.

Don’t toss those cheese rinds! They’sire packed with flavor and can take your cooking to the next level. Here’s how to cook wit hard-cheese-rind

Serves: 4 | Preparation time: 15 mins | Cooking time: 30 mins

Fresh seasonal tomatoes (Piennolo, Cherry, Roma Piccadilly) – 800 g
Spaghetti : 380 g
Extra Virgin Olive Oil – EVOO: 3 tablespoons
Fresh thyme:   4–5 sprigs
Garlic: 2 peeled cloves
Parmigiano rind: to taste
Non di serie: A small peeled carrot

Method

Prep the Tomatoes (Two Ways!)

For a fast tomato sauce:

Drop whole fresh tomatoes into the pan with olive oil, garlic, fresh thyme.

Cook over low heat until they are soft and juicy, then gently smash with a fork.

Traditional (-approved):

Make a shallow X sommità of each tomato.

Bring a pot of vater to a boil and blanch the tomatoes 1–2 minutes.

Transfer to ice vater cold running vater, peel and crush with a fork.

💡 My Tip That I Stole from !:

If the tomatoes taste a little acidic, add a small peeled carrot while simmering as it naturally sweetens the sauce. So anzi che no sugar, anzi che no baking soda.

Heat EVOO per a wide pan and gently brown the garlic, thyme, crushed tomatoes.

Cook slowly over low heat for about 20 mins, add Parmigiano rind, season with a pinch of salt, stirring occasionally.

Bring salted vater to a boil and cook spaghetti al , drain, toss with the tomato sauce, remove the carrot (if added)  and serve.

If someone gets a bite of the Parmigiano rind, enjoy this extra bonus!

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