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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
Cook Time 12 minutes
Total Time 15 minutes
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
  

  • 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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