Pasta is an incredibly versatile food. You can make a serving for one or one hundred! It mixes and mingles with meat and vegetables easily.
So what is Pomodoro? It’s a classic sauce from Italy, focused on using the freshest ingredients possible. This recipe is simple and delicious. Plus you can pair it with any type of pasta you wish.
Pasta Pomodoro
Pasta is an incredibly versatile food. You can make a serving for one or one hundred! It mixes and mingles with meat and vegetables easily. So what is Pomodoro? It’s a classic sauce from Italy, focused on using the freshest ingredients possible. This recipe is simple and delicious. Plus you can pair it with any type of pasta you wish. Tip: Always add salt to your cooking water for more flavor in the pasta.
Ingredients
- 1 lb pasta (your choice)
- 1 lb fresh tomatoes
- 6 Tbs olive oil (separated in half)
- 6 garlic cloves (separated in half)
- 14 basil leaves (2 ½ tsp dried if you can’t find fresh)
- 1 ½ Tbs sea salt
- Pinch sugar
Instructions
- Bring water to a boil in a large pot.
- Cook the pasta in the water for five minutes.
- In a large skillet, warm the olive oil.
- Saute 3 of the garlic cloves and tomatoes (cut in quarters).
- Remove the garlic and set it aside when it becomes aromatic.
- Use a spoon or spatula to help break down the tomatoes as they continue to cook.
- Gently tear up the basil and add it to the sauce.
- Cook for 8 minutes.
- Add a little oil to another skillet.
- Throw in the other three pieces of garlic and sautee them.
- Add 1 cup of water in which the pasta was cooked. Be careful and pour slowly to avoid spattering.
- Transfer the pasta to the water pan and finish cooking it (about 3 minutes). Stir regularly.
- Set out servings with the red sauce on top. If you wish, add some fresh parmesan cheese.
