Easy and Fantastic, Tomato, Basil, Garlic Pomodoro Pasta
This is my go-to favorite pasta dish. I love the way the garlic and basil make my kitchen smell. I often make it with a simple side salad, such as arugula with parmesan and a lemon vinaigrette (my recipe is on this website).
A brief history of Pasta al Pomodoro – pasta with tomato sauce – is the most classic of all Italian first courses and is part of the national identity of Italian cuisine. The story goes, the tomato was first introduced to Europe by the Spanish conquistadores, who imported it from Central and South American in 1778.
The chef, author Vincenzo Corrado, in his book ‘Cuoco Galante’ (The Chivalrous Cook), for the first time mentions ‘salsa al Pomodoro. The dish received its proper recognition with pasta in 1837 when chef and author Ippolito Cavalcanti published the first recipe for ‘vermicelli al Pomodoro.’ The recipe became popular quickly. By the end of the 1800s, pasta al Pomodoro had become adored throughout Italy.
Easy and Fantastic, Tomato, Basil, Garlic Pomodoro Pasta
Equipment
- Large Pot with Lid
- Frying pan
- Sharp knife
- Wooden spoon
- Pasta Tongs
Ingredients
- 1/2 lb good linguini pasta I use Italian Rusticella dried pastas (no sugar or preservatives)
- 3 vine ripe 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 one off the stem
- Grated Parmesano-Romano or Pecorino cheese Aged, good quality – (to taste)
Instructions
- On high heat, bring a pot of salted water to a boil and add the pasta – pasta will cook approx. 12 minutes
- Quarter your tomatoes, slice out the seeds, then cut in 1/2, cover with a pinch of salt and fresh pepper
- On medium-low heat in a large pan, drizzle about 2 tablespoons of olive oil, then add the garlic until the flavor releases – about one minute – do not let brown
- Add the tomatoes to the pan. Stir intermittently to break down the tomatoes, add a large pinch of red pepper flakes now – if desired
- Chiffonade your fresh basil and add it to the pan about 2 minutes before pasta is done
- Pull the pasta out of the water when al dente, add to the pan, add a small amount of the pasta water. Turn the heat to low and toss, letting the flavors combine for one minute
- Serve immediately with a small sprig of fresh basil and top and grated cheese – if desired
