Pasta Pomodoro
Pasta Pomodoro
4 servings | 20 minutes
Pasta Pomodoro is one of those no-fuss, twenty-minute meals that I love leaning on, especially when late summer tomatoes are at their juiciest. Cherry tomatoes are sizzled in oil until they burst and form their own delicious sauce then tossed with spaghetti, it couldn’t be easier!
This pasta dish made its debut on my Instagram earlier this summer, but it felt too good to leave there, buried in the graveyard of the algorithm. Pasta Pomodoro is one of those no-fuss, twenty-minute meals that I love leaning on, especially when late summer tomatoes are at their juiciest. It's simple, delicious, and has that magic combination of minimal effort with maximum flavor. Plus, who can resist the way cherry tomatoes burst in a garlicky sauce? Whether you’re winding down from a long day or need a quick crowd-pleaser, this pasta is always a winner.
Things to noodle on
Do yourself a favor and pick up bronze cut pasta when possible. Bronze dies give noodles a perfectly rough texture that makes sauces cling like a dream instead of sauce sliding off those smoother mass-produced pastas. My favorite brand is from a local SF restaurant group I can’t get enough of: Flour + Water. Available through their online shop, at Whole Foods, and some speciality shops.
Serve this pasta number with a crisp Italian white wine like Pinot Grigio or, if you’re feeling bubbly, a chilled Lambrusco will add a fun twist.
Pasta Pomodoro
4 servings | 20 minutes
Ingredients
1 pound dried spaghetti (shout out Flour + Water)
3 garlic cloves, thinly sliced
2 tomatoes on the vine (or heirlooms)
1 pint cherry tomatoes
3 tablespoons olive oil
1/2 cup parmesan, freshly grated
basil, for garnish
fresh cracked pepper
Instructions
Bring a large pot of well-salted water to a boil and cook the pasta according to package instructions.
While the pasta cooks, grate 2 on the vine tomatoes using a box grater over a shallow bowl. This will separate the juicy flesh from the skin and create a smooth base for the sauce.
In a large pan, heat 3 tablespoons of olive oil over medium heat. Add the sliced garlic and sauté for about a minute, just until fragrant.
Toss in the pint of cherry tomatoes and the grated tomato. Season with a pinch of salt, and stir everything together. Cook over medium heat for about 10 minutes, letting the cherry tomatoes soften and burst. Use the back of a spoon to gently crush them, releasing their juices into the sauce.
Reserve 1/2 cup of the pasta water then drain your noodles. Add the reserved pasta water and drained noodles into the pan, stirring everything together until the sauce coats the pasta evenly. Sprinkle in 1/2 cup Parmesan and stir to combine. Taste for salt and adjust as needed.
Serve the pasta in bowls, garnishing with a drizzle of olive oil, fresh cracked pepper, a sprinkle of basil, and an extra shower of grated Parmesan. Enjoy!
