spaghetti al pomodoro

Ingredients

• 1 28oz can of peeled San Marzano tomatoes
• 3 large cloves garlic
• 2 tbsp balsamic vinegar
• 2 tsp Worcestershire sauce
• 3 tbsp butter (or olive oil)
• 4 tbsp salt
• 1 box dry spaghetti (bucatini is good too)

Hardware

• 9” x 13” glass casserole dish (or equivalent)
• large pot
• pasta strainer

Instructions

1. Prepare the pomodoro sauce. Do not add any salt.
   1. Preheat oven to 375F.
   2. Pour tomatoes into casserole dish.
   3. Reserve can for later use.
   4. Crush any intact tomato pieces to small chunks.
   5. Peel and then lightly crush garlic cloves. Place in dish.
   6. Add in balsamic vinegar and Worcestershire sauce.
   7. Mix sauce lightly.
   8. Place butter into center of dish.
   9. Place dish in oven for 30 minutes.
   10. Remove from oven.
   11. Remove garlic and crush remaining chunks down to desired smoothness.
2. Fill large pot with water.
3. Add in 4 tablespoons salt.
4. Bring to a boil then add in pasta, cooking to the package’s instructions.
5. Before straining, scoop out roughly 1/2 cup of the pasta water with the tomato can.
6. Strain pasta.
7. Add the red sauce into the pan, turning the burner on medium.
8. Pour in the reserved pasta water, then mix.
9. Allow to simmer for 5 minutes.
10. Place spaghetti back into pan and then thoroughly mix to coat.