Pasta al Pomodoro
By @kellysalwayscooking
Serves 4
Ingredients:
Instructions:
Add the olive oil and garlic to a large deep skillet or heavy pot over medium, and stir frequently until the garlic becomes fragrant. Add the chopped tomatoes and cook until they begin to thicken, about 10 minutes. Add the cherry tomatoes, 1 1/2 tsp salt and most of the basil (reserve a few leaves for garnish). Continue to simmer over medium heat until thick and saucy, about 25 minutes.
Meanwhile, heat a large pot of water for the pasta. Salt the water, then add pasta and cook until al dente. Reserve 3/4 cup of the pasta cooking water, then drain the pasta. Add the pasta, 1/2 cup of the reserved pasta water, and the parmigiano reggiano to the pot with the tomatoes and reduce the heat to low. Stir vigorously for a minute or two until all of the pasta is coated with the sauce. If the sauce becomes too thick, you can thin it with a little more of the reserved pasta water. Divide among bowls and serve with additional grated parm and fresh basil.
Serves 4
Ingredients:
- 1 head of garlic, cloves smashed, peels discarded
- 1 3/4 lbs cherry tomatoes
- 1 3/4 lbs other tomatoes (whatever looks good!), chopped
- small handful of basil
- 1/4 cup parmigiano reggiano, grated, plus more for serving
- 2/3 c extra virgin olive oil
- 1 lb creste di gallo or other short pasta
- salt
Instructions:
Add the olive oil and garlic to a large deep skillet or heavy pot over medium, and stir frequently until the garlic becomes fragrant. Add the chopped tomatoes and cook until they begin to thicken, about 10 minutes. Add the cherry tomatoes, 1 1/2 tsp salt and most of the basil (reserve a few leaves for garnish). Continue to simmer over medium heat until thick and saucy, about 25 minutes.
Meanwhile, heat a large pot of water for the pasta. Salt the water, then add pasta and cook until al dente. Reserve 3/4 cup of the pasta cooking water, then drain the pasta. Add the pasta, 1/2 cup of the reserved pasta water, and the parmigiano reggiano to the pot with the tomatoes and reduce the heat to low. Stir vigorously for a minute or two until all of the pasta is coated with the sauce. If the sauce becomes too thick, you can thin it with a little more of the reserved pasta water. Divide among bowls and serve with additional grated parm and fresh basil.
