Pasta Pomodoro
When it comes to pasta we want something simple and fast. Pasta Pomodoro is a
step above from Spaghetti and Meatballs and highlights the freshness of tomatoes
— pomodoro means 'tomato' in Italian. You're cooking down the tomatoes just
enough to form a light sauce but keeping most of them intact. It's the freshest
pasta and is best enjoyed outside with a mound of grated Parmesan.
MAKES:
4 SERVINGS
PREP TIME:
0 HOURS 15 MINS
TOTAL TIME:
0 HOURS 50 MINS
INGREDIENTS
450 g spaghetti
2 tbsp. extra-virgin olive oil
1 small onion, chopped
3 cloves garlic, crushed
4 medium tomatoes, chopped
Salt
Freshly ground black pepper
Pinch crushed chilli flakes
2 tbsp. thinly sliced basil, plus more for garnish
Freshly grated Parmesan, for garnish
DIRECTIONS
In a large pot of boiling salted water, cook pasta according to package
directions. Reserve 120ml of pasta water, then drain.
In another large pot over medium heat, heat oil. Add onion and cook until soft,
5 minutes. Add garlic and cook until fragrant, 1 minute more.
Add tomatoes and cook until juices are released. Season with salt, pepper, and a
pinch chilli flakes. Reduce heat and let simmer for 15 minutes. Stir in basil.
Add spaghetti and 60ml pasta water. Toss to combine. Add more pasta water to
bring sauce together as needed.
Garnish with more basil and Parmesan before serving.
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