Pasta al Pomodoro
Classic Italian pasta al pomodoro: al dente pasta tossed in a bright, garlicky tomato sauce finished with fresh basil.
Equipment
Ingredients
Ingredients
pasta (dry)
200 g
tomato (fresh, ripe)
400 g
garlic (fresh)
2 cloves
olive oil
30 ml
basil (fresh)
8 leaves
salt
5 g
black pepper (ground)
1 g
Instructions
Prepare ingredients
Wash tomatoes and basil. Peel and mince the garlic.
Cook pasta
Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente.
Make tomato sauce
Heat olive oil in a pan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add tomatoes, season with salt, and cook for 10–12 minutes, crushing tomatoes with a spoon until sauce thickens.
Combine pasta and sauce
Drain pasta, reserving 60 ml of cooking water. Add pasta directly to the tomato sauce. Toss over low heat for 1–2 minutes, adding pasta water if needed for creaminess. Tear in fresh basil leaves and season with black pepper.
Storage
Best eaten fresh; sauce can be frozen separately
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