Recipe for Pasta al Pomodoro Fresco

Pasta al Pomodoro Fresco is a delicious, simple, and traditional Italian dish from the heart of Italy. You can find versions of it across various regions, but it’s especially loved in central Italy. This dish is all about the freshness of tomatoes, basil, and the quality of the olive oil used. Let me show you how I make this dish with simple ingredients and a few techniques to elevate it.

Notes on What to Expect:

• The beauty of Pasta al Pomodoro Fresco lies in the freshness of the tomatoes. It’s light, flavorful, and packed with vibrant summer flavors.
• The sauce should be a little chunky, not too smooth, letting the texture of the tomatoes shine through.

Recipe for Pasta al Pomodoro Fresco

Ingredients:

• 1 pound (450g) of fresh ripe tomatoes (Roma or plum tomatoes work best)
• 2-3 cloves of garlic, thinly sliced
• 1/4 cup extra virgin olive oil
• 1/4 cup fresh basil leaves, chopped (or a handful of whole leaves)
• Salt and pepper to taste
• 1 pound (450g) of spaghetti or your favorite pasta
• Freshly grated Parmesan (optional)
• A pinch of sugar (optional, for balancing acidity)
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Equipment:

• Large pot for pasta
• Large skillet or pan for the sauce
• Colander
• Knife and chopping board
• Wooden spoon
• Grater for Parmesan
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Step-by-Step Instructions:

1. Prepare the Tomatoes: Bring a pot of water to boil. Make a small “X” incision on the bottom of each tomato. Boil them for about 1 minute or until the skins start to peel away. Transfer them immediately to a bowl of ice water to stop the cooking. Peel off the skins, remove the seeds (if preferred), and chop the tomatoes roughly into chunks.
2. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions, usually around 8-10 minutes for al dente.
3. Make the Sauce: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic slices and sauté until fragrant, about 1-2 minutes. Be careful not to burn the garlic. Add the chopped tomatoes and a pinch of salt. Let the sauce simmer for about 10-15 minutes until it thickens and the tomatoes break down.
4. Combine Pasta and Sauce: Once the pasta is cooked, drain it, reserving a little pasta water. Add the pasta directly into the skillet with the tomato sauce, tossing to coat. If needed, add a splash of pasta water to help the sauce adhere better to the pasta.
5. Add Fresh Basil: Just before serving, stir in the fresh basil, giving it one last toss.
6. Serve: Plate the pasta, optionally topping with freshly grated Parmesan, a sprinkle of pepper, and more basil leaves for garnish.

Time Breakdown:

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Ease of Cooking: Easy
• Servings: 4
• Calories per Serving: Approximately 450 calories (without Parmesan)

Cost of Ingredients:

• Fresh tomatoes (about $4)
• Olive oil, garlic, and basil (about $2)
• Pasta (about $1)

Cuisine: Italian

Course: Main Dish

Variations:

• Vegan: This recipe is naturally vegan if you skip the Parmesan or use a plant-based alternative.
• Gluten-Free: You can substitute the pasta for gluten-free options.
• Extra Flavor: Add a pinch of red pepper flakes or a drizzle of balsamic vinegar for added depth.

Tips & Substitutions:

• If fresh tomatoes are not in season, you can use canned San Marzano tomatoes.
• To elevate the dish, you could add a bit of anchovy paste or a few olives for a Mediterranean touch.
• For a richer sauce, a small splash of red wine or a teaspoon of tomato paste can deepen the flavor.
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Nutritional Information (per serving):

• Calories: 450
• Protein: 12g
• Carbs: 60g
• Fat: 18g
• Fiber: 4g
• Sodium: 400mg

I hope this guide has made making Pasta al Pomodoro Fresco seem a little less daunting! Or have you tried it before? Please, be honest, and let me know in the comment below. I like to hear feedback from a real person like you, so please, leave your honest comment.This simple yet classic dish will surely impress anyone who loves Italian food, and it’s easy enough for a beginner to master. Enjoy!