Pasta Pomodoro Fresco
A vibrant and fresh pasta dish featuring ripe tomatoes, fragrant basil, and garlic, tossed with al dente spaghetti. It's a taste of Italian summer in every bite.
Ingredients
- Spaghetti 200 gram
- Cherry Tomatoes 400 gram
- Garlic 2 cloves
- Fresh Basil 1/4 cup
- Extra Virgin Olive Oil 3 tablespoon
- Salt 1 teaspoon
- Black Pepper 1/2 teaspoon
- Parmesan Cheese (optional) 1/4 cup
How to Cook
- Wash cherry tomatoes and cut them in half. Finely mince the garlic. Roughly chop the fresh basil leaves.
- Bring a large pot of salted water to a rolling boil over high heat.
- Add spaghetti to the boiling water and cook according to package instructions until al dente, typically 8-10 minutes.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
- Add the halved cherry tomatoes to the skillet with the garlic. Cook for 5 minutes, stirring occasionally, until they soften and begin to burst, releasing their juices. Season with salt and pepper.
- Once pasta is al dente, reserve about 1/2 cup of pasta water, then drain the spaghetti. Add the drained pasta directly to the skillet with the tomato sauce. Toss well to combine.
- Remove the skillet from heat. Stir in the fresh chopped basil. If the sauce seems too dry, add a splash of the reserved pasta water to loosen it.
- Divide the pasta between two plates. Garnish with optional grated Parmesan cheese before serving.