Spaghetti Pomodoro al Parmigiano Reggiano is the epitome of Italian cooking. This iconic pasta captures the heart and soul of what makes Italian cuisine the world's favorite: simplicity, quality ingredients, and family traditions. While spaghetti, tomato, and basil are its backbone, when sprinkled with Parmigiano Reggiano, this dish becomes perfection on a plate.
One of Italy's gastronomic treasures, Parmigiano Reggiano, has been exclusively produced in the Emilia-Romagna region of Northern Italy for nearly 1,000 years. Often imitated but never duplicated, the original Parmigiano Reggiano stands alone because it's made with three simple, locally sourced ingredients (milk, salt, rennet) using traditional artisanal techniques. Even the cows must feed on a strict diet of locally-grown forage, adding to its unique flavor. Also, it’s lactose-free and packed with healthy nutrients.
Parmigiano Reggiano earned the coveted Protected Designation of Origin (PDO) status from the EU for maintaining its authenticity. The dotted inscription on the cheese rind indicates it's passed a rigorous inspection and that it's the real deal.
Chef Michele Casadei Massari was raised in the region’s capital city of Bologna and has ammassed an impressive list of culinary accomplishments since leaving home. He's the Executive Chef for Ferrari USA, Co-founder of New York City gems Lucciola and Piccolo Cafe Restaurants, and was recently named the official U.S. Brand Ambassador for Parmigiano Reggiano. Yet his thoughts are never far away from his nonna’s kitchen whenever he makes Spaghetti Pomodoro al Parmigiano Reggiano. "I grew up peeling tomatoes and snacking on Parmigiano Reggiano while I watched my grandmother cook. For many of us who grew up in Italy, these are very familiar flavors, and they remind us of home," he fondly reminisces.
Massari shares his delicious signature recipe for Spaghetti Pomodoro al Parmigiano Reggiano, a favorite at his restaurants and an easy dish to make in your home kitchen. You’ll create unforgettable memories for your loved ones every time it’s served at your table.
Spaghetti Pomodoro al Parmigiano Reggiano by Chef Michele Casadei Massari
Serves four people.
Ingredients:
1⁄4 cup extra virgin olive oil
1 shallot
28 oz San Marzano tomatoes, puréed
1⁄2 teaspoon sea salt
10 large basil leaves
12 ounces spaghetti
1/2 cup of grated Parmigiano Reggiano
Extra basil and Parmigiano Reggiano for garnish
Method:
Heat the olive oil over medium heat in a large skillet. Add the shallot and cook, stirring occasionally, until the shallot is browned and soft. Add a half spoon of hot water and salt. (Be careful of splattering when adding the hot water.) Stir in the puréed tomatoes (pomodoro, in Italian). Cook the sauce for approx. 15 minutes, stirring occasionally. Once the sauce has thickened, stir in the fresh basil. Bring a large pot of salted water to a boil, cook the pasta “al dente”, which means that the pasta should be tender but still firm to the bite. Add the spaghetti to the pomodoro sauce in the skillet, add some extra virgin olive oil and 1 spoon of grated Parmigiano Reggiano. Stir until the sauce coats the spaghetti, we call this “legatura” meaning the pasta bonds with the sauce. Plate the spaghetti like as a nest at the center of the plate. As a finishing touch, garnish with basil leaves and finely shaved Parmigiano Reggiano. Buon appetito!