Bigoli con Salsa Pomodoro
Recipe from the book by Ilse Fischer, Pasta al Pomodoro
Luca Barca
»Ristorante Torcolo Da Barca«, Verona
In one of the most characteristic corners of Verona, just a few steps from the Arena di Verona, the historic Ristorante Torcolo has been a delicious place for bollito misto and large roasts since 1930. The Barca family runs the restaurant with skill and passion. Chef Luca Barca has shared his “Pasta al Pomodoro” recipe for this book, which is not only enjoyed by Maestro Domingo, who often stops by after performances at the Arena. The restaurant is one of the tips in this book contributed by Plácido Domingo.
Difficulty: ⚫⚫⚪⚪⚪
INGREDIENTS
- 15 San Marzano tomatoes
- ½ onion
- 1 piece of celeriac, diced
- 2 medium carrots, diced
- extra virgin olive oil
- basil leaves
- Tabasco sauce
- freshly ground black pepper
- 400 g bigoli pasta
PREPARATION
- Dip the tomatoes in boiling water and peel off the skin.
- Sauté the onion and diced vegetables in olive oil, add the quartered tomatoes, then add the basil leaves.
- Simmer everything on low heat for at least 1 hour until a homogeneous sauce is formed. Strain everything while hot.
- Season to taste with a few dashes of Tabasco and black pepper, as recommended by Torcolo.
- Cook the bigoli according to the package instructions until al dente, drain 2 minutes before the end of the cooking time, and finish cooking in the tomato sauce.
- Arrange the pasta in small towers on the plates.
TIP
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