Pomodoro Recipe
Imported angel hair pasta cooked al dente, tossed with a sauce made from plum tomatoes, basil, garlic, herbs, and extra virgin olive oil.
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Ingredients
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Pasta
Sauce
Method
Cooking the Pasta
- 1
Boil Water
In a large pot, bring 4-5 quarts of water to a rolling boil. Add a tablespoon of salt.
- 2
Cook Pasta
Add the angel hair pasta to the boiling water and cook for 3-4 minutes, or until al dente, stirring occasionally to prevent sticking.
- 3
Drain Pasta
Once cooked, reserve about 1 cup of the pasta water and then drain the pasta in a colander. Set aside.
Making the Sauce
- 4
Prepare Ingredients
Chop the garlic cloves finely and wash the fresh basil leaves.
- 5
Cook Garlic
In a large skillet, heat the extra virgin olive oil over medium heat. Add the minced garlic and sauté for about 1 minute or until fragrant, being careful not to burn it.
- 6
Add Tomatoes
Add the plum tomatoes (with their juices) to the skillet. Use a wooden spoon to break them apart slightly. Stir in the dried oregano, salt, and black pepper. Allow the sauce to simmer for about 10 minutes.
- 7
Combine Sauce and Pasta
Add the cooked angel hair pasta to the skillet with the sauce. Toss gently to combine, adding reserved pasta water as needed to achieve desired consistency.
- 8
Add Basil
Remove from heat and stir in the fresh basil leaves just before serving to preserve their flavor.