spaghetti sofia

This spaghetti Sofia is inspired by the rigatoni Sofia served at The Pollo Bar in Soho. The Pollo Bar has become an institution over the past decades since it opened in 1952.  It offers reasonably priced (which believe me is no mean feat for its location) pasta and pizza.  It’s quite basic in both its interior and the food.  Don’t expect anything fancy.  However it makes up for it with good food and exuberant staff who will occasionally burst into song if the right Italian tune comes over the sound system.

This dish is described as ‘a touch of tomato, ricotta, spinach and cream.  I didn’t have any cream of ricotta so used Greek Yoghurt and Extra Strong Cheddar.  I also didn’t have any spinach so used a little left-over tenderstem broccoli.  To me it tasted perfect…

• 1 vine of baby plum or cherry tomatoes (roughly 8) – removed from stem
• 2 cloves of garlic
• 1 banana shallot (or half a red onion) – chopped
• 1 teaspoon dried oregano
• 2 sprigs rosemary
• olive oil
• balsamic vinegar
• salt and pepper
• 2 tablespoons greek yoghurt
• 100g strong cheddar – finely grated
• 3 or 4 stalks of tenderstem broccoli
• pasta (I used spaghetti but rigatoni is what’s used at The Pollo Bar)

The above fed two hungry men but would probably feed 2 adults and 2 young kids.

You’ll need a roasting dish, a large pot for the pasta and a food processor or hand-held blender. (Which is what I used.

Pre-heat the oven to 160C (fan) or 320F

Chop the broccoli and steam it until just tender. Set aside.

Place the tomatoes, garlic and onions into the roasting tin, sprinkle over the herbs and seasoning and drizzle the whole lot with olive oil and a splash of balsamic vinegar. Place it in the oven for 30 mins or until the tomatoes are juicy and the garlic and onions are soft. Set aside to cool slightly whilst you put your pasta on to boil.

When cooking pasta remember to use as much water as you can.  The water should be salted and at a rolling boil before you add the pasta.  Remember, never put oil in the water.  This may prevent the pasta from sticking to the pot but it will also cause the sauce to slide off the pasta, which you don’t want.

Whilst the pasta cooks, place all the yummy roasted veg into your food processor along with the yoghurt and cheese and blitz until you have a wonderfully smooth sauce.

Drain the pasta and don’t forget the reserve a little of the pasta water to help lubricate the sauce.

Pour the sauce (and a little of the reserved pasta water) onto the drained pasta and stir well. Stir in the broccoli and serve.

For more pasta recipes check these out on Dom in the Kitchen.

Eat and of course, enjoy!