Pasta Pomodoro
Simple and delicious, this pasta pomodoro takes only 30 minutes to whip up start to finish, and is a great meal if you've had a busy day.
Equipment
- immersion blender or food processor
Ingredients
- ⅓ cup extra-virgin olive oil 80 ml
- 2 pounds fresh plum tomatoes, peeled. or 2 14oz cans of whole San Marzano tomatoes 2 x 400 g cans
- 4 cloves garlic, peeled and left whole
- 2 small sprigs of basil
- 1 tsp salt ~ 5 g
- 1 lb spaghetti, fettucine or another long pasta 450 g
- grated Parmigiano Reggiano, optional 30 - 50 g per serving
Instructions
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat until shimmering.
- Add the whole peeled garlic cloves and fry them gently for 1-2 minutes until fragrant and the olive oil is infused. Remove the garlic and set aside. Or, if you want an extra garlicky sauce, leave it in.
- Crush the tomatoes with your hands until broken up and add them and their juices to the pan. Stir in the salt and basil sprigs.
- Cover the pan and turn the heat down to low. Simmer for 20 minutes or up to 1 hour, stirring occasionally.
- While the sauce is cooking, bring a large pot of water to a boil and add a generous handful of salt. Add in the pasta and cook until 2-3 minutes before al dente. Reserve about a cup of the pasta water, then drain and set aside.
- Remove the basil sprigs from the sauce. Using an immersion blender, blend the sauce until smooth but still has some chunks of tomato in it.
- Add in the pasta and half of the pasta water and toss. Turn the heat up to medium and simmer the pasta and sauce together for another 2--3 minutes until the pasta is cooked all the way through. If the pasta looks to dry, add a little more pasta water to thin it out.
- Taste the pasta and season with more salt if desired. Serve hot with grated Parmigiano Reggiano cheese and fresh chopped basil.
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