Spaghetti pomodoro from Gjelina: Cooking from Venice, California (page 200) by Travis Lett

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on August 29, 2017

    I used the book's pomodoro recipe and this was outstanding for such a simple dish. I pulled my pasta from the water too early- so I would definitely follow his description of how the pasta should look rather than his recommended timing.

  • Delys77 on March 09, 2017

    This is entirely dependent on the quality of your pomodoro. Assuming the sauce is good so will this be. My wholewheat pasta took a few minutes more in the pan. Also don't be tempted to up the sauce as the amount called for is just right.

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