Quick Pomodoro Pasta

Ingredients

• 1 pound Spaghetti (dry, broken into thirds for easy handling)
• 3 tablespoons Extra Virgin Olive Oil (use a high‑quality oil for best flavor)
• 5 cloves Garlic (peeled and thinly sliced)
• 2 pounds Ripe Tomatoes (fresh, medium‑large, quartered; can substitute canned whole peeled tomatoes (28 oz))
• 1/4 cup Fresh Basil (loosely packed, roughly torn)
• 1/2 cup Parmesan Cheese (freshly grated)
• 1/4 teaspoon Black Pepper (freshly ground)
• 1 teaspoon Salt (optional, adjust to taste)

Instructions

1. Prep Ingredients

   Peel and thinly slice the garlic cloves. Quarter the fresh tomatoes. Roughly tear the basil leaves. Grate the Parmesan cheese.

   Time: PT5M

2. Heat Olive Oil

   Add the olive oil to a large skillet over medium heat and let it warm for about 30 seconds.

   Time: PT1M

   Temperature: Medium heat

3. Sauté Garlic

   Add the sliced garlic to the hot oil. Cook, stirring frequently, until the edges turn golden‑brown, about 2 minutes.

   Time: PT2M

   Temperature: Medium heat

4. Add Tomatoes

   Add the quartered tomatoes (or canned whole tomatoes) to the skillet. Stir and let them soften, crushing gently with the spoon after 3 minutes.

   Time: PT5M

   Temperature: Medium heat

5. Season Sauce

   Stir in salt, black pepper, and half of the fresh basil. Simmer the sauce gently for another 3 minutes.

   Time: PT3M

   Temperature: Low heat

6. Boil Pasta

   While the sauce simmers, bring a large pot of water to a rolling boil. Add a pinch of salt and the spaghetti. Cook until al dente, about 9‑10 minutes.

   Time: PT10M

   Temperature: 212°F

7. Combine Pasta and Sauce

   Drain the pasta using a colander. Return the pasta to the pot, add the tomato‑garlic sauce, and toss together. If the sauce looks dry, add a splash of reserved pasta water.

   Time: PT2M

8. Finish and Serve

   Remove from heat. Stir in the remaining fresh basil and grated Parmesan. Plate, add an extra pinch of black pepper if desired, and serve immediately with warm Italian bread.

   Time: PT1M

Nutrition Facts

Calories

520

Protein

15 g

Carbohydrates

70 g

Fat

15 g

Fiber

4 g

Ingredient Substitutions

• Instead of Spaghetti: Linguine, Fettuccine, Gluten‑free spaghetti
• Instead of Extra Virgin Olive Oil: Light olive oil, Avocado oil
• Instead of Garlic: Garlic paste (1 tsp), Garlic powder (1/2 tsp)
• Instead of Ripe Tomatoes: Canned whole peeled tomatoes, San Marzano canned tomatoes
• Instead of Fresh Basil: Dried basil (1 tsp), Italian parsley
• Instead of Parmesan Cheese: Pecorino Romano, Grated Asiago, Nutritional yeast (vegan)
• Instead of Black Pepper: White pepper, Crushed red pepper flakes (for heat)
• Instead of Salt: Sea salt, Kosher salt

Equipment Needed

• Large Pot
• Large Skillet or Sauté Pan
• Colander
• Cutting Board
• Chef's Knife
• Wooden Spoon
• Grater
• Measuring Cups
• Serving Bowl (optional)

Critical Steps — Do Not Skip

• Sauté garlic until golden but not burnt.
• Cook pasta al dente; avoid overcooking.
• Reserve pasta water to adjust sauce consistency.

Chef Tips from the Video

• Use high‑quality extra virgin olive oil for the richest flavor.
• San Marzano tomatoes (canned) give a sweeter, less acidic sauce if fresh tomatoes are out of season.
• Finish the dish with a drizzle of extra olive oil for added gloss.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Not recommended; texture of pasta degrades.

Room temperature: Do not leave out longer than 2 hours.

Make-Ahead Tips

• Prepare the tomato‑garlic sauce up to step 5 and refrigerate for up to 24 hours. Reheat gently before adding pasta.
• Grated Parmesan can be stored in an airtight container in the fridge for 1 week.

Frequently Asked Questions