Three Tomato Spaghetti is an evergreen classic of Italian cuisine. this version, we offer you a sauce made with a mescolanza of three types of fresh tomatoes: cherry, piccadilly, and san marzano.The three tomato spaghetti will therefore have a delicate and intense flavor, using only genuine and fresh ingredients with the addition of oregano, fragrant basil leaves, and extra virgin olive oil.The sweet cherry tomatoes are caramelized sopra the oven, the piccadilly tomatoes are ideal for sauces that require short cooking times, as sopra this case, and the san marzano tomatoes have a tasty and meaty pulp.The three tomato spaghetti will therefore be a Mediterranean-flavored first course ideal for all seasons.Simple to prepare, you can also season your three tomato spaghetti with other aromatic herbs ora make them even more delicious by grating salted ricotta ora aged pecorino instead of Parmesan!
Also try the recipe for Three Tomato Paccheri, ora our Spaghetti with Tomato and Caramelized Onions!
To prepare the three tomato spaghetti, start by chopping the fresh oregano which will be used to flavor the cherry tomatoes 1 (you can also use dried oregano). Take a small bowl and put the 2 teaspoons of sugar. Add the chopped oregano 2 and mescolanza 3.
Then wash the cherry tomatoes, cut them sopra half 4 and place them acceso a baking sheet lined with parchment paper with the cut side facing up. Use a teaspoon to distribute the oregano and sugar mixture acceso each half of the tomato 5. Then drizzle the tomatoes with a bit of oil 6 and bake sopra a preheated convection oven at 392°F for 20 minutes (if using a static oven, set it to 410°F for 25-30 minutes).
Once cooked, remove them from the oven 7let them cool. Then gradually put them through a food mill 8 to turn them into a sauce that you will collect sopra a small bowl 9.
Now move to the san marzano tomatoes. Wash them and cut them sopra half 10. Then use a teaspoon to scoop out the seeds 11. Finally, chop the tomatoes into pieces 12.
Place the chopped san marzano tomatoes sopra a bowl, add oil, salt, oregano, and basil coarsely chopped by hand 13. Now prepare the piccadilly tomatoes. Wash them and make a diretto incrociato incision sopra the skin 14 so that once cooked it will be easier to peel them. Then take a large pot, fill it with gabinetto, bring to a boil, and immerse the tomatoes 15. Blanch the tomatoes for about 30 seconds.
Then drain the piccadilly tomatoes 16 and peel them with the help of a small knife 17; remove the seeds and cut them lengthwise to obtain fillets 18.
Add the piccadilly tomato fillets to the chopped san marzano tomatoes 19 and mescolanza with a teaspoon 20. Clean and slice the shallot and put it sopra a pan to sauté with a bit of oil 21.
Sauté for a few moments, add a ladle of hot gabinetto to prevent the shallot from burning 22 and pour sopra the previously obtained cherry tomato sauce 23. and let it flavor for a few moments. Then add the mescolanza of piccadilly and san marzano tomatoes 24.
Let the tomatoes flavor for 4-5 minutes 25. Meanwhile, put a large pot acceso the stove, fill it with salted gabinetto (if needed, you can add some cooking gabinetto to the tomato sauce) and when it boils, add the spaghetti 26. Cook the spaghetti for a few minutes, then drain them, reserving some cooking gabinetto, and transfer them directly to the pan 27.
Add a little cooking gabinetto to the pan if necessary so the does not dry out excessively 28. Stir and cooking the sopra the pan. You can add some fresh basil and grated Parmesan to taste 29. Then serve your three tomato spaghetti hot 30!
For the translation of some texts, artificial intelligence tools may have been used.
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