Garganelli Pomodoro Recipe

Prepare Basil Leaves

Blanch 1 cup of fresh basil leaves in boiling water for 10 seconds, then transfer immediately into ice water to preserve color. Drain thoroughly and pat dry with paper towels.

Blend Basil Oil

In a blender, combine the blanched basil leaves with 1/2 cup of high-quality olive oil. Blend until smooth. Strain through a fine-mesh sieve or cheesecloth to remove solids. Set aside.

Cook Garganelli

Bring a large pot of salted water to a boil. Add the garganelli pasta and cook until al dente, following package instructions or about 8–10 minutes. Reserve 1/2 cup of pasta water, then drain pasta.

Prepare Tomato Sauce

In a large skillet over medium heat, add 2 tablespoons of olive oil. Add 2 cloves of minced garlic and sauté until fragrant, about 30 seconds. Stir in 2 cups of crushed San Marzano tomatoes. Season with salt and pepper to taste. Simmer for 10–15 minutes until slightly thickened.

Combine Pasta with Sauce

Add the drained garganelli to the tomato sauce in the skillet. Toss to combine, adding reserved pasta water a little at a time as needed to achieve desired consistency. Let the pasta sit in the sauce for 1–2 minutes to absorb flavor.

Plate and Garnish

Divide the sauced garganelli into serving bowls. Drizzle with basil oil and generously shave Grana Padano cheese on top just before serving.