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Pasta Pomodoro

Pasta is tossed with a simple sauce of ripe tomatoes, garlic, olive oil, and fresh basil, creating a bright and classic Italian preparation. The tomatoes cook just long enough to soften and release their juices, forming a light sauce that coats the pasta evenly.

As the pasta is combined with the sauce, gentle tossing allows the starch from the noodles to bind with the olive oil and tomatoes. Fresh basil adds aroma and color. The preparation emphasizes minimal ingredients, quick cooking, and balance to produce a clean, vibrant pasta pomodoro.

Print Recipe
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Pasta
Italian

Equipment

  • skillet or saucier
  • pasta pot
  • 3 to 4 quart sauce pan

Ingredients

  • 6 fresh roma tomatoes, or 1 28 oz. can of whole tomatoes
  • 1 Tbsp. olive oil
  • 2 cloves garlic, thinly sliced
  • 2 bunches basil, fresh
  • 1 pinch red pepper flakes
  • salt and pepper, to taste

Instructions 

  • Place a pot with water to cook the pasta on a high heat and bring to a boil.
  • If using fresh tomatoes, drop them in a separate 3 to 4 quart pan of boiling water for about a minute until the skin begins to split. Remove the tomatoes and place them in a bowl of cold water for a minute until the skins pull back, then peel the skins from the tomatoes. Skip this step if using canned tomatoes.
  • Cut the tomatoes into bite sized pieces, removing any hard white parts of the core.
  • Add the pasta and cook until about a minute less than it takes to be al dente.
  • Add olive oil, garlic, red pepper flakes, and basil stems to the cold pan and bring to a medium heat.
  • When the garlic is aromatic, add the chopped tomatoes with a pinch of salt and stir in the oil and garlic to coat. Add any remaining juice from the tomatoes.
  • Stir the tomatoes and cook until they begin to release their juices and get tender. After 2 minutes, add the chopped basil leaves. Save a bit of the basil for garnish.
  • When the pasta is ready, transfer it from the pot to the sauce and toss. Add additional pasta water as needed.
  • Toss the pasta until coated and salt and pepper to taste. If you want the sauce a little thicker and creamier, add 2 pats of cold butter and toss until the sauce emulsifies.
  • Transfer the pasta to a plate and sprinkle chopped fresh basil on top.