Few things say Italian comfort food better than a bowl of spaghetti with fresh tomato sauce, slow-cooked with aromatic herbs and finished with a Parmigiano Reggiano rind for extra flavour.
This recipe uses fresh Piennolo, Cherry, or Piccadilly tomatoes. The Parmigiano rind adds more flavour to the sauce, overall it becomes soft and slightly chewy, totally delicious.
Don’t toss those cheese rinds! They’re packed with flavor and can take your cooking to the next level. Here’s how to cook wit hard-cheese-rind
Serves: 4 | Preparation time: 15 mins | Cooking time: 30 mins
- Fresh seasonal tomatoes (Piennolo, Cherry, Roma or Piccadilly) – 800 g
- Spaghetti : 380 g
- Extra Virgin Olive Oil – EVOO: 3 tablespoons
- Fresh thyme: 4–5 sprigs
- Garlic: 2 peeled cloves
- Parmigiano rind: to taste
- Optional: A small peeled carrot
Method
Prep the Tomatoes (Two Ways!)
For a fast tomato sauce:
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Drop whole fresh tomatoes into the pan with olive oil, garlic, fresh thyme.
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Cook over low heat until they are soft and juicy, then gently smash with a fork.
Traditional (Nonna-approved):
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Make a shallow X on top of each tomato.
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Bring a pot of water to a boil and blanch the tomatoes 1–2 minutes.
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Transfer to ice water or cold running water, peel and crush with a fork.
💡 My Tip That I Stole from Nonna!:
If the tomatoes taste a little acidic, add a small peeled carrot while simmering as it naturally sweetens the sauce. So no sugar, no baking soda.
Heat EVOO in a wide pan and gently brown the garlic, thyme, crushed tomatoes.
Cook slowly over low heat for about 20 mins, add Parmigiano rind, season with a pinch of salt, stirring occasionally.
Bring salted water to a boil and cook spaghetti al dente, drain, toss with the tomato sauce, remove the carrot (if added) and serve.
If someone gets a bite of the Parmigiano rind, enjoy this extra bonus!
(9 votes, average: 5.00 out of 5)
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