Name: Spaghetti with “Fillets” of Tomato (Spaghetti al Filetto)
Yield: 1 serving
Cuisine: Italian
Ingredients: 3-4 fresh basil leaves or a pinch of oregano; 4 ounces fresh or canned tomatoes, peeled, seeded, and cut in half; 1 clove garlic; 2 tablespoons olive oil; 4 ounces spaghetti or vermicelli

Preparation info

1
serving

Difficulty
Easy

Appears in

The Authentic Pasta Book

By Fred Plotkin

Published 1989

About

In this sauce the tomatoes do not disintegrate. You are cooking with rather firm ‘fillets” of tomato, and the result should be a bit chunky.

Ingredients

2 tablespoons olive oil
1 clove garlic
4 ounces</

Method

Set a large pot of cold water to boil. In the meantime, heat the oil in a saucepan. Add the garlic and let it turn golden brown as slowly as possible. Add the tomatoes and basil or oregano, and cook over medium heat for 10 minutes. Occasionally give the tomatoes a nudge with a wooden spoon so that they do not stick to the bottom.

Toss a pinch of salt into the pot of boiling water, retur