It’s almost the whole process. I didn’t show how to cook the spaghetti. The sauce is minimally cooked. Really it’s only the pulp that cooks (10-12 minutes) while the filetti (made from the skinless outer flesh) and the basil are merely warmed through.
Caveat: Don’t watch it if you don’t like tomatoes!
Filed under: great food, how to, slow food |
A Hunger Aritist (Redux) 
Starving! It looks delicious and I can't wait to make my own….
What do you do with the bones?
That looks awesome. I've never thought about putting drained cottage cheese into pasta. Thanks for the detailed pics – I'm going to have to try this!
I just want to know how to pronounce it.
Love your slide shows and pictures Bob! I always click on them and go full screen, great directions.
I think you pronounce it like Guy Fieri pronounces his last name.
fee eddy
"Raw" (crudo) tomato sauces are also very nice, especially at this time of the year. Mix a variety of different coloured tomatoes, let them marinate in olive oil at room temp, add pasta. I should, of course, stay out of any tomatoe recipe discussion due to an allergy to the little suckers. I make tomatoe things only for others. This was a very nice recipe in itself 🙂 so forget about the crudo-recipes 🙂
gorgeous! and so perfect! thanks for sharing!