Meaning "tomato" in Italian, Pomodoro sauce leaves little to the imagination. Unlike many other traditional Italian sauces, Pomodoro is meant to be prepared quickly and easily. What makes this sauce so successful is it's freshness and I'm talking like signed pair of Yeezy's straight out of the box, still wrapped in plastic fresh.
Tomato season may be in it's peak during the summer months, but this recipe will no doubt beat any of those jarred wannabes. In fact, fresh tomatoes are always on my weekly grocery list, because they are great for your skin and hair and in my opinion, can add the perfect pop of balance to a dish. Grape tomatoes are perfect for a Pomodoro sauce because they are a bit meatier than cherry tomatoes and also carry a bit less water and sweetness.
Trusting that you have at home some good Extra Virgin Olive Oil, (which you should), as well as salt and pepper, then this sauce can cost you less than $10 to make. So the next time that you invite some guests over that you want to impress, this is the dish that you want to make. It is light on the stomach and wallet, but it is rich in flavor and hard to resist!
(Serving Size - 2 bowls)
- Grape Tomatoes - 2 pints
- Fresh Basil - 2 bunches (1, 4 oz. pack also ok)
- Garlic - 6 cloves, finely sliced (Peel cloves and slice thin. Be sure not to smash and chop)
- Pecorino Romano - 1/3 cup, freshly grated (optional)
- EVOO - 3 tbsp.
- S&P - 1/2 tsp. each
1. In a medium sized pot, add 2 tbsp. of EVOO and finely sliced garlic cloves
2. Put heat to medium-low, infusing the oil with the garlic cloves
3. As oil becomes fragrant, add 1/2 of fresh basil leaves
4. Once basil leaves and garlic begin to slightly darken, add all of the fresh tomatoes
***This is a good time to get your pasta water boiling (I suggest using 1/2 box)
5. Season sauce with salt and pepper and let tomatoes cook at medium-low heat, stirring occasionaly
6. After about 15-20 minutes, smash the softened tomatoes with a utensil while continuing to cook
7. Add the additional 1/2 of fresh basil leaves and turn heat to low until pasta is done cooking
8. Drain the pasta slowly from water, ensuring to save 1/4 cup of pasta water to add to tomatoes
9. Once pasta has been added, raise heat to high and mix pasta with tomatoes until evenly coated
10. Top with freshly grated Pecorino Romano, chopped fresh basil, crushed black pepper and serve
Tips & Tricks:
- This dish also pairs well with fusilli, as the little ridges in the pasta catch the bits of broken tomatoes
- Drain the cooked pasta extremely slowly, as adding too much pasta water will take away the fresh flavors
- Double all ingredient proportions for servings of 4 or more