This pasta pomodoro recipe is spaghetti tossed in a homemade tomato sauce and garnished with plenty of parmesan cheese and clean basil. A conventional Italian dish that’s perfect for wonderful!
What is Pomodoro Sauce?
Pomodoro (Italian) or definitely called Pomodoro sauce, is an fragrant cooked pasta sauce made with tomatoes. If you translate the Italian word Pomodoro into English, it method not anything else than TOMATO!
This pasta sauce is an Italian traditional! Plus, it’s an smooth recipe; you don’t need to be a seasoned cook dinner to prepare this pasta dish. Cook tomatoes (ideally canned entire peeled tomatoes) with onion, garlic, olive oil, and clean basil in a big pot, that’s it!
- 1 pound DeLallo dried pasta such as spaghetti or penne
- 1 pound medium size fresh tomatoes, such as campari or cocktail tomatoes
- 6 tablespoons DeLallo extra virgin olive oil divided
- 6 large fresh garlic cloves of the same size, divided
- 12-15 basil leaves
- 1 1/2 tablespoons kosher salt
|1||Begin cooking the pasta noodles in boiling water seasoned with 1 tablespoon kosher salt for approximately 5 minutes. *NOTE: Reserve 2 cups of the pasta water to add to the sauce later. While the pasta is cooking, start the sauce.|
|2||For the sauce, cut the tomatoes in half, then quarter the halves, and set aside. Heat 3 tablespoons of extra virgin olive oil in a large sauté pan over medium high heat, and add three of the garlic cloves to the oil. Tilt the pan so the garlic is immersed in the oil to flavor it as the garlic cooks. Cook until the garlic becomes fragrant and begins to color, then to avoid splatters, carefully add the tomatoes along with their juice to the flavored oil. Cook for 1-2 minutes, stirring and breaking apart the tomatoes as they cook. Pull out the garlic cloves and discard. Continue cooking the sauce for 6-8 more minutes where it will thicken and become creamy as it cooks. Tear the fresh basil leaves into pieces and add to the sauce when cooking is nearly complete.|
|3||As the pasta is cooking, heat the remaining olive oil in a large sauté pan over medium high heat with the remaining garlic. Cook until lightly browned and remove the garlic and discard. Carefully ladle 1 to 1/2 cups of the pasta water 1/4 cup at a time into the garlic infused oil. Transfer the noodles to the pan and continue cooking the pasta for 1-2 more minutes or until the water and oil is absorbed. Divide the noodles among four plates, and top with the sauce. Garnish with more fresh basil and finish with a drizzle of extra virgin olive oil before serving. Or, toss the noodles with the sauce and serve family style|
Source by https://www.foodiecrush.com/pasta-pomodoro-sauce/