Casa Rinaldi Salsa di Pomodorino

TASTING NOTES FROM THE CURATOR

Made from the juiciest cherry tomatoes, these fruits are taken from the field and cooked immediately, ensuring that the sauce gets full taste of the sun-ripened fruits. This cherry tomato sauce has a sweet, slightly salty taste, with the tomatoes bringing a delicious freshness into the flavor.

PREPARATION AND PAIRINGS

The Casa Rinaldi Salsa di Pomodorino can be a ready-to-use tomato sauce, or tomato soup. Why not make a classic Pasta al Pomodoro? It’s a very easy, but very delicious dish.

• Cook some pasta according to instruction.
• While the pasta is cooking, sauté some garlic in a sauce pan with some extra virgin olive oil.
• Add in your Casa Rinaldi Salsa di Pomodorino, some fresh basil leaves, and salt and pepper (to taste). Let simmer for a few minutes.
• Add in your cooked pasta into the sauce, and add half a cup of pasta water.
• With a pair of tongs, toss pasta in the sauce, ensuring that it gets completely coated. Keep tossing until liquid evaporates a little.
• Sprinkle in some parmesan cheese; mix it in.
• Serve.

SIMPLE IS ALWAYS BEST

Spanish conquistadors introduced tomatoes to Europe by bringing them in from Central and South America. But Pasta al Pomodoro as a dish only started becoming popular in 1837, when Ippolito Cavalcanti, a chef and author, published the first recipe for “vermicelli al pomodoro.”

Literally meaning “pasta with tomato sauce,” Pasta al Pomodoro has now become such a classic Italian dish, it’s basically part of the national identity.

Keeps well in the pantry. Once opened, store in the fridge. Consume within a week.