There is nothing like garden-fresh, no-cook rustic pomodoro sauce just like my Nonna made when the calendar flipped to August. If you have had this pasta dish, then you know exactly what I’m talking about; and if you haven’t, well, it’s time.
The key to this recipe is using very ripe cherry tomatoes and a good quality extra virgin olive oil.
I don’t serve this pasta with cheese because I love the flavors of fresh summer tomatoes, but if you want to add some cheese, I would suggest Parmigiano Reggiano (but on the side).
I love this recipe so much. I hope you do, too.
Pasta Pomodoro
2
servings10
minutes12
minutesIngredients
1/2 pound 1/2 spaghetti (or the pasta you prefer)
1 pint 1 cherry tomatoes, halved
4 4 garlic cloves, minced very fine
1/3 cup 1/3 extra virgin olive oil
1/2 tsp. 1/2 salt
1/4 tsp. 1/4 black pepper
20 20 basil leaves torn (more wouldn’t hurt)
Directions
- Add the olive oil, garlic, tomatoes, basil, salt and pepper to a bowl large enough to hold the finished recipe.
- Stir everything together, cover with plastic wrap and leave on the counter.
- After 30 minutes, smash the tomatoes with a fork (I have a mini potato smasher) repeat a couple times while they marinate for 2 to 4 hours.
- Cook your pasta till done then strain and immediately add back to the pot with the tomatoes and toss for a couple minutes (the starch in the pasta with create a creamy sauce so keep tossing).
- After you plate the pasta, drizzle on some extra virgin olive oil.
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