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Pasta al Pomodoro

Pasta al Pomodoro

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November 5, 2024 by Kimberly

Imagine al dente pasta coated in a fresh, rich garlic basil tomato sauce – each bite bursting with Mediterranean sunshine, cozy comfort, and pure bliss. This dish tastes like home, every single time.

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TOTAL TIME

20 min

SERVES

4 portions

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

Get ready to taste sunshine on a plate! This recipe brings you straight to an Italian summer with every bite – simple, cozy, and irresistibly delicious. This dish is all about fresh tomatoes simmered into a rich, velvety sauce that clings to each pasta strand, making it the ultimate comfort food. Perfect for weeknight dinners or when you crave a warm, feel-good meal, it’s easy to make but feels like pure indulgence.

To make it unforgettable, serve this pasta with fresh basil and a dusting of Parmesan. A side of crusty garlic bread or a light salad with arugula and lemon vinaigrette balances the richness, adding that final touch. For a real treat, drizzle a bit of high-quality olive oil over the top just before serving. It’s simple but adds incredible depth and brings the dish to life, making it feel like a restaurant meal in the comfort of your home.

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of water or olive oil to keep the sauce creamy. This way, you can enjoy it as good as fresh!

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

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Pasta al Pomodoro
Pasta al Pomodoro
Pasta al Pomodoro
Pasta al Pomodoro

LET’S MAKE A PIECE OF HAPPINESS

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Pasta al Pomodoro

Pasta al Pomodoro

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  • Author: Kimberly
  • Total Time: 20 min
  • Yield: 4 1x
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Description

Recommended Equipment

  • large frying pan
  • sharp knife
  • cutting board
  • large pot

Ingredients

Units
  • 4 tbsp olive oil
  • 4 garlic cloves
  • 1 fresh chili
  • 500 grams strained tomatoes
  • 10 grams fresh basil
  • 500 grams pasta of your choice (I used Rigatoni)
  • Parmesan
  • Salt & pepper to taste

Instructions

  1. Warm up 4 tbsp of olive oil over medium heat in a large frying pan. Meanwhile, peel the garlic cloves but leave them whole. Once the oil is warm, add the garlic cloves and let them roast until golden brown. It helps to tilt the pan so the oil pools in one spot, letting the garlic cloves fully submerge.
  2. When the garlic is golden brown, remove it from the pan and set it aside on a cutting board to cool slightly. Meanwhile, get a large pot of water ready for cooking your pasta, place it on the stove, and bring it to a rolling boil.
  3. Now mash the garlic into a paste with a bit of salt using the flat side of your knife on the cutting board – the salt helps break it down. Add this garlic paste back into the olive oil in the pan. Finely chop a fresh chili and add it to the pan as well. Warm everything over medium heat. Meanwhile, wash, dry, and thinly slice the basil leaves. Add the strained tomatoes and basil to the pan, stirring everything well, and let it simmer on low heat.
  4. Add the pasta and a bit of salt to the boiling water, cooking it until al dente. Season the tomato sauce with salt and pepper to taste.
  5. Transfer the pasta to the tomato sauce, add a bit of the pasta water, and stir until the noodles are fully coated in the sauce. Serve the pasta on deep plates, topped with freshly grated Parmesan and a sprinkle of pepper.
  • Cook Time: 20 min

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Der Beitrag Pasta al Pomodoro erschien zuerst auf Kimberly Zett.

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