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Fresh Tomato Pasta

Print Recipe
Servings: 2 servings
Course: dinner, Lunch, Main Course
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 12 oz pasta of your choice, I used spaghetti
  • 8-10 Roma tomatoes, diced or good quality Italian diced canned tomatoes like Mutti or San Marzano.
  • handful of cherry tomatoes (optional)
  • 2 garlic cloves, minced
  • 1/4 tsp red pepper flakes
  • fresh basil, several leaves torn, or 1/4 cup fresh Italian Parsley chopped (If you only have dried, add about 1/2 teaspoon of basil, parsley, or a combination of both)
  • 2 tbsp extra virgin olive oil plus more for drizzling while plating
  • salt and pepper to taste and salt for the pasta water
  • 1 cup reserved pasta water or more if needed
  • Parmesan cheese for serving

Method
 

  1. Bring a salted pot of water to a boil and add your pasta.
  2. While the pasta is cooking, heat the olive oil to medium in a large skillet. Add the red pepper flakes, cook about a minute, then add the garlic. Stirring constantly add the garlic and do not allow the garlic to brown. Reduce the heat if you need to. After about a minute, add the tomatoes and cook until the tomatoes are broken up and a sauce has formed. Salt and pepper to taste.
  3. Remove the pasta from pot with tongs or a spider and add to the sauce in the skillet, tossing with tongs and adding a little pasta water at a time as needed to make a nice sauce.
  4. Check for salt and add your fresh herbs. Toss then serve in bowls or on plates drizzled with a little extra virgin olive oil and grated or shaved Parmesan cheese. Enjoy!