Recipes
SPAGHETTI AL POMODORO RECIPE
HOW TO MAKE SPAGHETTI AL POMODORO AT HOME
Italians eat an incredible 30 kilograms each of pasta per year, and spaghetti al pomodoro makes up a big percentage of that pasta mountain. Kids love it too, so it’s become a staple in households all over the world. We like to top ours with mozzarella instead of Parmesan for a creamier, fresher tasting result.
INGREDIENTS AND METHOD
INGREDIENTS
- 50g finely ground polenta
- 200g shelled pistachio nuts chopped
- 50g plain flour
- 1tsps. baking powder
- 100ml ASK Italian Extra Virgin olive oil
- 100g butter
- 3 eggs
- 200g castor sugar
- Juice and zest of 1 lemon
- Juice of 1 orange
METHOD
Serve: up to 10
Prep time: 30min
Cook time: 50min
- Preheat the oven to 160ºC / 140ºC Fan / Gas 3, grease and line an 8” baking tin.
- Pop the pistachios into your food processor and blend to a fine powder.
- Melt the butter and add it to the olive oil.
- Whisk the eggs and caster sugar with an electric whisk until they’re light and fluffy.
- Slowly add the butter/oil mixture onto the whisked egg a little at a time. Whisk on a low speed a little at a time until it’s a thick emulsion.
- Sift the flour, and then whisk the dry ingredients (polenta, plain flour, baking powder and pistachios) into the egg/ oil mixture.
- Add the juice and zest and fold into the mixture.
- Add the mixture to your baking tin and bake at 160ºC / 140ºC Fan / Gas 3 for 40 minutes. When you take the cake out of the oven, it’ll look slightly underdone in the middle. Don’t worry, the cooling process will finish it off.
- Let it rest in the tin for 10 minutes, then turn it out on a cake rack to cool.
- Dust with icing sugar and serve freshly baked.
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