• Servings 4
  • Prep 15 min
  • Cook 30 min
  • Cuisine
  • Skill Level

Pasta Pomodoro


  • Kosher salt
  • 1 tbs extra virgin olive oil, divided
  • 6 cloves garlic, thinly sliced
  • pinch of red pepper flakes
  • 16 fresh basil leaves, torn into small pieces, divided
  • 2 pints ripe grape tomatoes
  • 1/2 lb dried spaghetti
  • black pepper to taste
  • 1 (oz) Parmesan cheese, grated
  • Bring 6 quarts of water to a boil and add about 2 tbs of salt. Cook pasta according to package directions to al dente.
  • In a nonstick skillet over medium low heat add 1/2 tbs of the oil, then add the garlic slices and toast until  lightly browned. Be careful not to burn.
  • Increase the heat to medium and add the pepper flakes and half of the basil leaves. cook for 30 seconds, then add the grape tomatoes.
  • Cook the grape tomatoes for about 5 minutes, or until they start to blister and the skins pop.
  • Mash the tomatoes gently with a potato masher or fork to make a pulp, then turn off the heat.
  • Season lightly with salt and pepper.
  • Drain the pasta, reserving 1/4 cup of the cooking water.
  • Add the drained pasta and reserved pasta water to the tomato mixture, then increase the heat to medium high.
  • Add half of the cheese and cook for about 2 minutes or until the sauce begins to cling to the noodles. toss the pasta to coat evenly.
  • Add the remaining basil and olive oil , then toss to coat.
  • Re season with salt and pepper.
  • Divide the pasta among 4 plates and sprinkle with the remaining cheese.

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