Spaghetti Soffritto
Spaghetti Soffritto
Slowly cooked, caramelized onions with fresh summer tomatoes and a touch of smoked pimentón are the classic flavors of a Spanish-style sofrito. It was an easy next step to treat the combination as a red sauce for pasta, hence this Spaghetti “Soffritto.” Though this sauce is delicious on day one, it makes for even better leftovers. Consider doubling the recipe as it will keep in your refrigerator, covered in a layer of olive oil, for up to 2 weeks.
Ingrediënten
Serves 4
- 4 pounds tomatoes Early Girl or Roma preferred
- 2 cups extra-virgin olive oil
- 1 teaspoon sugar
- Salt
- 1 bay leaf
- 4 medium white onions finely diced
- 2 teaspoons smoked paprika
- 2 cloves garlic finely chopped
- 1 pound spaghetti
- Freshly grated Parmigiano-Reggiano for serving
Instructies
- Cut the tomatoes in half horizontally.
- Using the large side of a box grater, grate the cut side of each tomato into a large bowl, discarding the skins.
- In a large pot on low heat, combine the olive oil, sugar, 1 teaspoon salt, the bay leaf, and the onions, and cook, stirring occasionally, until the onions start to lightly brown, about 40 minutes.
- Add the smoked paprika and garlic and stir to combine.
- Stir in the tomatoes and continue simmering until the sauce reduces and the oil separates, about 25 minutes.
- Meanwhile, bring a large pot of water to a boil on high heat.
- Once boiling, add salt to taste.
- Add the spaghetti and follow the instructions on the package to cook to al dente, setting aside 1 cup of the pasta water.
- Add the spaghetti to the sauce along with 2 tablespoons of the pasta water.
- Stir to coat, adding more pasta water to thin out the sauce if necessary.
- To serve, divide the pasta among four bowls or plates and top with Parmigiano-Reggiano to taste.
