Pasta Pomodoro Recipe

Ingredients

2½ tbsp salt, divided

15 oz spaghetti

5 tbsp olive oil

4 cloves garlic, crushed, skin-on

1 tbsp tomato paste

30 oz roma tomatoes, diced

2 cups basil leaves, sweet

1 tsp ground black pepper

1 tsp chili flakes

4 tbsp parmesan cheese, grated

In a pot, boil water with 1½ tablespoons of salt.

Once the water starts boiling, start cooking your spaghetti by following the cooking instruction on the packaging.

Drain the pasta on a colander.

Toss the pasta with 2 tablespoons of olive oil and transfer to a bowl. Set aside.

In a deep saucepan, heat 2 tablespoons of olive oil over medium heat. Then, sauté garlic until golden brown.

Afterward, add the tomato paste and Roma tomatoes.

Tear up 1½ cups of the basil leaves and add it to the sauce mixture.

Season the sauce with salt, pepper, and chili flakes. Stir for at least 3 minutes.

Turn the heat down. Then, gradually add 1 to 1½ cups of pasta water to your tomato sauce. Let it simmer for 8 to 10 minutes.

Take out the garlic from the mixture.

Transfer all but a cup of the tomato mixture from the saucepan to a blender. Puree until smooth.

Transfer the tomato puree back to the saucepan. Continue simmering if you want to get a thicker consistency.

When ready, carefully toss the cooked spaghetti into the pomodoro sauce. Transfer your pasta to a plate.

Top each serving with grated parmesan, a dash of olive oil, and basil leaves. Serve while hot and dig in!

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