Filetto Di Pomodoro

Serves 4


1 jar Preserved Summer Tomatoes
1 small red onion (minced)
3 cloves garlic (minced)
2 tbsp extra virgin olive oil
1/2 cup warm water
1 tsp dried oregano
Sea salt (to taste)
1 lb of fusilli pasta (or your personal favorite)
Pecorino cheese


In a heavy 4 qt. pot, heat the EVOO and saute the red onion until well caramelized (about 7 minutes). Add garlic and saute for another 2 to 3 minutes. Add the whole jar of Preserved Summer Tomatoes and mix well. Crush the tomatoes with a potato masher or wooden spoon. Add 1/2 cup warm water, the oregano and sea salt. Cover and simmer for 30 minutes. 

Meanwhile, bring to boil a large pot of well salted water. Add your pasta and cook according to the instructions on the package. Ideally, until al dente! Drain pasta and add to the pot of sauce and mix well over a low flame.  Top with freshly grated cheese and serve. Buon appetito!

This simple recipe is one of the easiest and most delicious ways to use your Summer Tomatoes with Fresh Basil. Italians call it (and will always order it as their first dish) filetto di pomodoro

Filetto di Pomodoro