Today is National Spaghetti Day! Zharko Palushaj of Tre Monti Ristorante
in Troy shows us a savory spaghetti dish for the special occasion.
Did You Know?
- The first historical reference to boiled noodles (found in the Jerusalem Talmud) suggests that the Arabs invented the dish thousands of years ago. What’s remarkable about this record is that it actually refers to dried noodles purchased from a vendor, which means that pasta has been sold in stores since at least the 5th century!
Spaghetti Pomodoro Basilico
Difficulty - Low
Prep time: 20 minutes
Cook time: 8 -10 minutes
12.3 oz. spaghetti
2 tbsp. extra-virgin olive oil
21 oz. of peeled cherry tomatoes
3.5 oz. shallot
1 garlic clove
8 basil leaves
1/3 cup + tbsp. grated parmigiano regiano cheese
salt and pepper to taste.
Optional: Slice of Buffalo Mozarella, 2oz. white wine
- Mince the whole shallot and sauté in the oil with the garlic clove.
- When its turned and nice golden brown color, add the peeled cherry tomatoes and season with salt and pepper to taste. (optional: add white wine)
- Cook the sauce at medium heat for about 10 minutes, stirring occasionally.
- Remove the garlic at the end and add the basil roughly chopped.
- Boil the spaghetti in salt water, when its al dente, strain it thoroughly and toss it with the tomato sauce. Top with grated parmigiano reggiano. (optional: top with Buffalo Mozarella)