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If you’re craving rustic Italian comfort food, look no further than Glorietta. The menu is overflowing with delectable combinations of tomato, mushrooms, herbs and cheese. Featuring local ingredients whenever possible, Glorietta offers the perfect balance of traditional Italian warmth and contemporary culinary style. It’s a dreamy spot to relax with a glass of wine, and dive into a generous dish of pasta.
Ingredients
- 2 cups sweet onion, chopped
- 1 cup garlic gloves, diced
- 5 pounds San Marzano tomatoes
- 1/8 cup fresh oregano
- 1 cup sugar
- Salt and pepper to taste
- Spaghetti
Instructions
- In a stockpot, sauté the onions and garlic until translucent, about 15 minutes.
- Meanwhile, pulse the tomatoes in a food processor to get rid of large chunks.
- When the onion mixture is finished cooking, pulse that in a food processor until there are no large chunks.
- Add the tomatoes, onion-garlic mix, oregano, sugar and salt and pepper to a large stockpot, and cook until it is reduced by one-third.
- Set aside and store in a proper container.
- To make the pasta, add the pomodoro to a sauté pan, on low heat.
- Cook the dry spaghetti for 10 minutes in salted boiling water.
- Pour the spaghetti into the pomodoro and continue cooking for 1 minute in the sauce.
- Season with salt and pepper to taste, and garnish with basil, parsley and olive oil.
