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    Home » Pasta

    Pasta Pomodoro

    Mar 14, 2006 · Modified: Dec 27, 2020 by Andrea · This post may contain affiliate links · This blog generates income via ads ·

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    Pasta Pomodoro - Andrea Meyers

    I started my garden planning yesterday. I scooped seeds out of a few beautiful red, yellow, and green bell peppers and a few Roma tomatoes and laid those out to dry for starting in a day or two. My three-year-old son helped me seed some flats with herbs and water them. And I’m going to pick up an eggplant and some grape tomatoes soon and save the seeds from those for planting.

    All this garden prep makes me think of fresh tomatoes in my summer garden, which also makes me think of pasta pomodoro, my favorite pasta dish. The flavor of fresh tomatoes sautéed with garlic and olive oil and tossed with basil chiffonade is one of my favorites from summer. It’s not summer yet, but I found a good deal on some nice Roma tomatoes at the market yesterday, so I couldn’t pass up the opportunity to make this dish. It makes a delicious side dish for four people or a main meal for two people.

    Pasta Pomodoro - Andrea Meyers
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    Pasta Pomodoro

    Prep Time10 mins
    Cook Time15 mins
    Total Time25 mins
    Course: Main Course
    Cuisine: Italian
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: basil, pasta, tomatoes
    Servings: 4
    Calories: 100kcal

    Equipment

    • 8-quart pot
    • large saute pan
    • serrated knife (for the tomatoes)
    • sharp knife (for the garlic)

    Ingredients

    • 8 ounces pasta (shape of your choice, regular or gluten free)
    • 3 quarts water
    • 1 teaspoon kosher salt
    • 8 to 10 medium to large roma tomatoes (cut into bite-sized chunks)
    • 2 to 4 large cloves garlic (depending on how garlicky you like it, minced)
    • 2 tablespoons extra virgin olive oil
    • 12 leaves basil (cut into chiffonade)
    • Parmegiano Reggiano (grated, or vegan option)
    US Customary - Metric

    Preparation

    • Start the pasta water. Once it starts boiling, add kosher salt. Break pasta in half and add to the pot. Stir and cover. Bring back up to a boil, then cook til al dente. Drain.
    • While the pasta cooks, add the olive oil to the pan over medium heat. Sauté the garlic until it just starts to turn golden.
    • Add the tomatoes and cook for 10 minutes, just until they are hot and start releasing their juices.
    • Turn off the heat and stir in the basil. Allow to sit until the pasta is ready.
    • Spoon over a bowl of cooked pasta and garnish with more basil and fresh grated Parmegiano Reggiano.

    Nutrition

    Calories: 100kcal | Carbohydrates: 8g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 921mg | Potassium: 482mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1358IU | Vitamin C: 22mg | Calcium: 46mg | Iron: 1mg
    Tried this recipe?Share in the comments!

    More Summer Pasta Recipes

    Mediterranean Orzo Salad - Andrea Meyers
    Mediterranean Orzo Salad
    No-Cook Tomato Sauce - Andrea Meyers
    No-Cook Tomato Sauce (Grow Your Own)
    San Marzano Sauce with Peppers - Andrea Meyers
    San Marzano Sauce with Peppers
    « Chinese Lemon Chicken
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    Reader Interactions

    Trackbacks

    1. Daniel Nolan » Blog Archive » Pasta Pomodoro says:
      May 22, 2006 at 8:21 am

      [...] Just tried out this recipe from Andrea’s Recipe Box, very simple to make, and very very yummy! I didn’t have any capellini so used some shells instead, was a little difficult to eat as the lack of sauce meant they were sliding around the plate, next time, capellini will be used! [...]

    2. daniel nolan » Blog Archive » Pasta Pomodoro Mk II says:
      July 17, 2006 at 8:06 am

      [...] Ok, crap name, but I’m not very good with them! I felt like trying something new today for lunch, so, inspired by Andrea’s Pasta Pomodoro I decided to see what I could come up with if I threw things in a pan. Turned out to be pretty delicious, although I’ve excluded the spring onions from the recipe as they didn’t really work. [...]

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