Pasta Pomodoro
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
Instructions
- 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