Tomato: pasta alla pomarola from Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (page 292) by Samin Nosrat

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Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • averythingcooks on August 19, 2024

    I made this with garden Romas & am happy with the results. After trying to "smash" the 1/4'd tomatoes with the wooden spoon, I switched to the potato masher & finally ran kitchen shears through the pot which was probably the best approach. I ran this through the biggest food mill disk (great for catching skins) & then moved to the middle one which took care of a lot of seeds. This is heading to the freezer in 1 cup portions and will likely get made again this season.

  • Ro_ on February 27, 2023

    Really nice sauce, whizzing it up made it very creamy. I used too much pasta for the amount of sauce I had though, which was a shame and thinned the sauce out slightly too much with the pasta water.

  • spatterson88 on March 14, 2021

    I'll probably not use as many onions next time - they were big and using two overwhelmed my canned tomatoes.

  • ldtrieb on September 19, 2017

    I used wonderful tomatoes, they are so good this year. Froze some and made meat sauce with the rest.

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