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.

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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.