Pasta Pomodoro
Pasta coated in a fresh tomato sauce made from tomatoes, garlic, and olive oil. The sauce simmers briefly to meld flavors, then tosses with hot pasta and finishes with cheese and herbs.
Ingredients
Method
Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8–12 minutes depending on shape and type. Reserve 1 cup of pasta water before draining.
Heat olive oil in a medium saucepan over medium heat.
Add minced garlic and cook for about 1 minute, stirring, until fragrant.
Add canned tomatoes (with juice) and stir to combine. Season with salt and black pepper.
Simmer the sauce uncovered for 10–12 minutes, stirring occasionally, until slightly thickened. If the sauce becomes too thick, add reserved pasta water 1/4 cup at a time.
Transfer hot pasta to a serving bowl or individual bowls.
Pour sauce over pasta and toss gently to coat.
Top with fresh parsley and grated Parmesan cheese. Serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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