Spaghetti Pomodoro
Tomato harvest hits a little late in Wisconsin, but this classic summer pasta is a staple in our house during tomato season, and it never disappoints. With heaps of fresh basil and a little extra garlic, this spaghetti pomodoro is easy to make and highlights the incredible flavors of those sweet summer tomatoes. And, you definitely won't need parmesan cheese to enjoy this one.
Servings: 8 servings
Calories: 284kcal
Ingredients
- 1 pound spaghetti
- ¼ cup olive oil
- 4 cloves garlic minced
- ¼ teaspoon crushed red pepper flakes
- 1 pint grape or cherry tomatoes halved
- ½ teaspoon coarse salt
- 1 cup fresh basil leaves thinly sliced
Instructions
- Cook the pasta. Bring a large pot of salted water to a boil and cook pasta according to package directions for al dente. Reserve about 1 cup of pasta water before draining.
- Make the sauce. In a large skillet, heat the olive oil over medium heat until shimmering. Then, add the garlic and crushed red pepper and cook until fragrant – about 30 seconds. Then, add the tomatoes and cook until softened, stirring as needed to prevent sticking - about 10 minutes.
- Next, add about 1/2 cup of reserved pasta water and about 1/2 of the basil. Reduce the heat and allow the sauce to simmer for about 5 minutes.
- Toss it all together. Add the cooked pasta to the sauce and toss to coat. If needed, add a bit more pasta water to reach your desired consistency. Garnish with remaining basil before serving.
Nutrition
Calories: 284kcal | Carbohydrates: 45g | Protein: 8g | Fat: 8g | Sodium: 157mg | Fiber: 2g | Sugar: 3g | Vitamin C: 14mg