Description
Classic Pasta Pomodoro made with fresh tomatoes and garlic.
Ingredients
- 2 cans (28 ounces each) whole peeled tomatoes
- 1/4 cup olive oil
- 6 cloves garlic, peeled and smashed
- 1 pound dry spaghetti
- pinch red pepper flakes
- 1 teaspoon coarse salt
- 8 fresh basil leaves
Instructions
- Place your tomatoes in a colander over a bowl. Squeeze the tomatoes and allow them to drain.
- Heat the olive oil over medium to medium-high heat in a Dutch oven or small pot. Add in the garlic and sauté for 2 minutes until golden brown. Remove the garlic from the pot.
- Add the crushed tomatoes to the pot and stir, breaking them into bite-size pieces.
- Allow the tomatoes to simmer for 10 to 15 minutes, stirring occasionally.
- Add the red pepper flakes, salt, and basil to the tomatoes. Cook for an additional 5 minutes.
- Bring a large pot of salted water to a boil and cook the pasta 2 minutes shy of al dente. Reserve 1/2 cup of the cooking liquid before draining.
- Stir the cooked spaghetti into the pasta sauce and continue cooking until al dente, about 2 to 3 minutes. If the sauce is too thick, add reserved tomato juice or pasta water.
- Serve with Parmesan cheese and enjoy.
Notes
- You can use fresh garden tomatoes instead of canned. Use 1 pound of cherry or Roma tomatoes.
- To peel fresh tomatoes, boil them for about 1 minute, then plunge into an ice bath.
- The garlic is traditionally left whole to infuse the oil. For a stronger garlic flavor, mince the cloves and leave them in the oil.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 486
- Sugar: 10g
- Sodium: 925mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 67g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 0mg