Spaghetti cooked Risotto-style

Spaghetti cooked Risotto-style

Posted August 10, 2011 by silviascucina in food writing, from scratch, home-made pasta, italian food, pasta, spaghetti, Uncategorized, Vegetable pasta, vegetarian food. Tagged: al dente, best ever spaghetti cooked risotto style recipe, best spaghetti ever, Best spaghetti pomodoro recipe, best way to cook spaghetti with tomato sauce parmesan cheese, extra virgin olive oil, italian food, spaghetti, spaghetti cooked risotto style, spaghetti cooked risotto style method, Spaghetti cooked risotto style recipe, tomato sauce. 14 Comments

 Blanche noodle them (450 gr-1 pound) a large pot of salted boiling water for 2 minutes, just enough for the strands to start softening a little, then he tonged them out and plonked them in the tomato sauce along with enough acqua di cottura (pasta cooking water) to keep them covered.

Stir gently and amorously, bringing the spaghetti to a perfect al Dente texture, in roughly 8 to 9 minutes.

This method is a close relative of Risotto style of cooking rice and it creates a very similar result.

As the spaghetti cooked in the tomato broth, it absorbed all the flavours and the starch released by the gentle stirring motion, created a creamy, irresistible sauce

A generous dusting of grated Parmigiano brought this dish together is all its simplicity and goodness.

Note: make this sauce by shallow frying a couple of French shallots in a little EVOO, then get some fresh Passata,  reduced it for a few minutes and then added a generous amount of halved cherry tomatoes.

If you don’t have the luxury of getting your hands on home-made tomato sauce, please feel free to use good quality tinned Passata or Pelati, like Mutti or Cirio, if you can find them.