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.
- 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
- 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.