Easy and Fantastic, Tomato, Basil, Garlic Pomodoro Pasta

This easy-to-make and delicious dish is one of my favorite go-to pasta recipes. I love the way the garlic and basil make my kitchen smell. I often serve it with a simple side salad, such as arugula with parmesan and a lemon vinaigrette, available on this website in the Salads/Soups category.

A brief history of Pasta Pomodoro’s story begins with the arrival of tomatoes in Europe, which were initially met with skepticism. By the 19th century, people in Naples welcomed them warmly, and in 1837, the first recipe for vermicelli al pomodoro was published. This delicious dish has since become a symbol of Italy and has spread worldwide.

Easy and Fantastic, Tomato, Basil, Garlic Pomodoro Pasta

GillyCanCook.com

This easy-to-make and delicious dish is one of my favorite go-to pasta recipes. I love the way the garlic and basil make my kitchen smell. I often serve it with a simple side salad, such as arugula with parmesan and a lemon vinaigrette, available on this website in the Salads/Soups category.

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Prep Time 3 minutes mins

Cook Time 12 minutes mins

Total Time 15 minutes mins

Course Entre, Main Course, Pasta, Vegan/Vegetarian

Cuisine Italian

Servings 2 people

Calories 283 kcal

Equipment

• Large Pot with Lid
• Frying pan
• Sharp knife
• Wooden spoon
• Pasta Tongs

Ingredients

  

1x2x3x

• 1/2 lb good linguini pasta I use Italian Rusticella dried pastas (no sugar or preservatives)
• 3 vine ripe tomatoes or cherry tomatoes
• 2 cloves garlic chopped med-fine
• 12 leaves fresh basil Chiffonade – stack, roll, cut into strips
• 2 tbsp good olive oil California brand is very good
• salt and fresh pepper to taste
• 1 pinch red pepper flakes if desired

Garnish

• 2 fresh basil sprig to top Pinch the stem off
• grated Parmesan-Romano or Pecorino cheese Aged and good quality

Instructions

 

• On high heat, bring a pot of salted water to a boil and add the pasta – pasta will cook for approximately 12 minutes.
• Quarter the tomatoes, remove seeds, cut in half, then season with salt and fresh pepper. 
  
• Heat a large pan on medium-low, add 2 tbsp olive oil, then garlic for 1 minute until fragrant, avoiding browning.
• Add the tomatoes to the pan. Stir intermittently to break down the tomatoes, and add a large pinch of red pepper flakes now – if desired.
  
• Chop your fresh basil into thin strips and add it to the pan about 2 minutes before the pasta is finished.
• Remove the pasta from the water when it's done, and add it to the tomatoes with a bit of pasta water. Toss everything over low heat for one minute to blend the flavors.
  
• Serve immediately, garnished with a small sprig of fresh basil and a sprinkle of grated cheese on top.

Notes

I don’t usually make Pomodoro with angel hair pasta because it sometimes clumps, making it hard for the sauce to coat each strand. I prefer to use linguini – but any long pasta you like works. 

Nutrition

Calories: 283kcal

Keyword addictive, basil, classic, delicious, easy, fresh, garlic, healthy, linguini, tomato

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