Pomodoro, the Italian word for tomato, comes from pomo d’oro (“golden apple”), and also refers to this sauce. A good pomodoro is savory and fresh garden tomatoes cooked down to their purest essence, makes for the most vibrant result. Tomatoes came in late this year, but there is an abundance in our Sonoma garden.
1. Carefully and gently lower the chopped tomatoes into the Dutch oven and cook, stirring regularly, until the tomatoes let off some liquid and the sauce starts to bubble steadily. Add wine, red pepper flakes and season generously with salt. Lower the heat to medium and simmer, stirring occasionally, until the tomatoes break down, add basil and cook down until the sauce reduces significantly.
2.Let cool and use an immersion blender to blend the sauce. Meanwhile, cook the spaghetti in a large pot of salted boiling water until al dente. Drain the pasta and add to the sauce. Save at least a half cup of the pasta water.
3.Turn the heat to high and cook, stirring constantly, until the sauce reduces slightly and the pasta is well coated but not drowned in the sauce (add some pasta water if sauce is too thick), about 2 minutes. Remove the pot from the heat and let it sit so the pasta can absorb the sauce further, about 5 more minutes. Serve immediately.