Local Pasta al Pomodoro

Celebrate the bounty of the season with locally grown San Marzano tomatoes from Windrift Farms in Petaluma! These saucy tomatoes are lower in acid and higher in sugar than their Roma tomato cousins; this makes them perfect for stewing and turning into sauce, which is exactly what we’ve done. We’ve kept it simple so the San Marzano tomato flavor really shines through, making it a great side dish or the perfect vegetarian entree!

  • Serves: 4-6 servings
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes


  • 6 large/ripe Locally Grown San Marzano Tomatoes (Windrift Farm, Petaluma)
  • 1/2 c. Fresh Basil Leaves, packed
  • 5 Garlic Cloves, roughly chopped
  • 1 lb. Dried Spaghetti
  • 1/4 tsp. Red Pepper Flakes
  • 2 tbsp. Unsalted Butter
  • 6 tbsp. Olive Oil, divided
  • Salt & Black Pepper, to taste
  • Grated Parmesan Cheese (for serving)


  1. Heat a medium-sized pot of halfway full of water until boiling. Score the bottom of each San Marzano tomato, then submerge in boiling water for 45 seconds; immediately transfer cooked tomatoes to a large ice bath to stop cooking. Carefuly peel tomatoes with a sharp paring knife, then quarter tomatoes (being careful to reserve any juice that escapes) and set aside.

  2. Heat 3 tablespoons of olive oil in a large sauce pan on medium until just hot, then add garlic. Allow garlic to fry, stirring frequently, until fragrant, then add red pepper flake and continue to fry, about 30 seconds. Stir in prepared San Marzano tomatoes, and raise heat to medium-high; add fresh basil leaves, and allow sauce to come to a simmer. Reduce for 20 minutes or until sauce thickens, then stir in butter.

  3. Cook spaghetti according to package directions in boiling, salted water with remaining olive oil. When pasta is 2 minutes from being al dente reserve 1/2 cup cooking liquid, then drain pasta; stir cooked spaghetti into sauce with reserved liquid. Allow pasta to finish cooking in sauce, then season to taste with salt and pepper. Serve with plenty of parmesan.

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