Matteo Zamboni’s Pasta al Pomodoro
April 03, 2020

We may be temporarily closed, but we encourage you to bring a bit of Jonah’s to your own kitchens at home with this simple recipe from our talented Executive Chef.

 

While staying home in isolation we have plenty of time on our hands to spend in the kitchen. Pasta is the best comfort food and with a few of Matteo’s tips, you can make something really simple that extra bit special.

“This is one of my favourite things to eat at home, but only if it’s done properly,” says Matteo.

Where possible, try to source your fresh ingredients from your local green grocer to support the small businesses in your area. If you have herbs in your garden, be sure to use them. When it comes to the type of pasta you use, Matteo recommends ‘Mancini Turanici’ spaghetti for this recipe; “this pasta uses a different wheat [Turanicum durum wheat] to the normal ones, you will see that the pasta is a lot darker…”

Share your creations on socials using the hashtag #JonahsAtHome

 

Ingredients

– Baby Roma Tomatoes
– Salt
– Spaghetti
– Olive Oil
– Garlic
– Basil
– Parmigiano

Method

1. Make a small cut in the form of an X on the bottom of each tomato. This will help in removing the skins later.

2. Blanch the tomatoes by boiling them in salted water for around 30 seconds or until you see the skins begin to peel away from the flesh. Strain the tomatoes and remove the skin gently with your hands. Leave the tomatoes in a bowl as you want to reserve the juice for your sauce.

3. Gently crush a couple of garlic cloves with the skin still on, using the back of your knife. Add the cloves to a pan with a drizzle of olive oil to infuse over a low to medium heat. You can also add some chilli at this stage if you like.

4. Bring a large pot of salted water to the boil and add your spaghetti. Adhere to the cooking time that you find on the packet as it varies for different types of pasta.

5. While your pasta is boiling, add the skinned tomatoes and their juices to the pan with the garlic. Add a pinch of salt and allow the juices to simmer and reduce. “The trick here is to let the tomatoes break down to create a little sauce in the pan. If you like anchovies you could add that as well at this point,” says Matteo. Once you are happy with the sauce you can remove the garlic cloves if you wish.

6. Strain the pasta and add it to the pan to toss through your sauce. Add an extra drizzle of olive oil and the fresh basil with some grated Parmigiano to stir through. “Normally I don’t think the traditional recipe for pasta with tomato calls for Parmigiano but I don’t care!”

Now it’s ready to eat, and enjoy. We hope this recipe brings comfort to you and your loved ones at home and we look forward to welcoming you back to Jonah’s in the near future when we’re open once again.

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