Filetto di Pomodoro, with prosciutto and onion, is a rustic and hearty tomato sauce that goes great over penne or your favorite pasta shape.
Filetto di Pomodoro is the first of my Dad’s recipes from the restaurant that I learned to cook well. I worked as a waiter at the restaurant and didn’t have my passion for cooking yet, only eating 🙂 . It wasn’t until after I got my first apartment that I decided I needed to learn how to cook for myself. Filetto di Pomodoro was my favorite pasta dish at the time, so it was the first one I asked him to teach me. Hence, I really need to credit this recipe with sparking that love of cooking that has grown so much over the years.
Filetto di Pomodoro means tomato fillet, but i don’t take the tomatoes and literally cut them into fillets, I just crush them coarsely with my hands, leaving bigger chunks of tomato for a rustic effect. I have mentioned this before, but you should always try to find authentic San Marzano tomatoes. They should be stamped with DOP, which indicates authenticity. If you can’t find San Marzano at least make sure that they are imported from Italy, and you may have to try out a few different brands to find ones you like.Print