I pledge to make this once a week every time I make it. Pasta, fresh tomatoes, garlic, olive oil, fresh basil, and Reggiano Parmigiana…it's one of easiest, quickest, and freshest pasta dish you can make. Capellini, or Angel Hair, works the best for me because the "sauce" really clings to the pasta. And that "sauce" is simple the fresh tomatoes, olive oil, and garlic. Garnishing with fresh basil and grated parmesan seals the deal. I also like to add a little crushed red pepper flakes and, of course, a bit of salt and pepper.

One of the keys to a successful Pasta Pomodoro is to NOT cook the fresh tomatoes. They are really just heated through in the oil and garlic then toss in the pasta.

Make sure if you are using capellini that you don't overcook it, ie, no more than 3 minutes in the water.

The recipe below is for 2 people.

Ingredients:

  • 5 ounces capellini
  • 1/4 cup olive oil
  • 2 cloves of garlic, peeled, thin sliced
  • Pinch of red pepper flakes
  • 1 pound Roma tomatoes (3-4), cored, seeded
  • Kosher salt and Black pepper to taste
  • Several fresh basil leaves, chiffonade
  • 1/4 cup + more grated parmesan cheese

Directions:

  • It works best to core and remove the seeds from the tomatoes. Then slice about 1/2 inch pieces.
  • Cook the capellini for 3 minutes.
  • Heat the oil in a medium skillet over medium low heat. Add the sliced garlic immediately and allow to cook about 1 minute after it begins to sizzle. Add the diced tomatoes and crushed red pepper flakes. And continue to cook, stirring, for about 2 minutes. Season with salt and pepper.
  • Remove from the heat.
  • When the pasta is done, drain and place in a large bowl. Pour the tomatoes and all the oil and garlic over the pasta. Add the parmesan and toss thoroughly. Add the fresh basil and serve immediately. Pass more grated parmesan at the table.
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