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#Pasta al Pomodoro Fresco

Pasta al Pomodoro Fresco

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Course Main Course
Cuisine Italian

Equipment

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

Ingredients
  

  • 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

Instructions
 

  • Step-by-Step Instructions:
  • 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.
  • 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.
  • 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.
  • 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.
  • Add Fresh Basil: Just before serving, stir in the fresh basil, giving it one last toss.
  • 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.
Keyword Pasta