my favorite summer pasta: pasta pomodoro

By Ambitious Kitchen · 30 min

Ingredients

Instructions

1. Bring a large pot of water to a boil over high heat with a generous amount of salt.
2. Meanwhile, mince the garlic, halve the cherry tomatoes and chop the basil.
3. Once boiling, add the pasta and stir every few minutes so it doesn't stick. Cook until al dente.
4. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.
5. Once the oil is hot, stir in the garlic and cook for just 10-15 seconds, taking care not to burn it.
6. Add the halved tomatoes, stir them with the garlic, and season with salt and black pepper.
7. Cook the tomatoes, stirring often and gently smashing them with a wooden spoon until they burst. Cook for about 6-8 minutes, until saucy and jammy, then turn off the heat.
8. Before draining the pasta, reserve 1 cup of the cooking water. Add about ½ cup of it to the tomato sauce in the skillet.
9. Drain the pasta and set it aside.
10. Blend the sauce and the ½ cup of pasta water with an immersion blender until mostly smooth but still with some tomato chunks. Fold in the chopped basil.
11. Transfer the pasta to the skillet and toss with tongs. Add more pasta water if the sauce needs loosening. Taste and adjust salt and pepper.
12. Serve immediately topped with grated Parmigiano Reggiano and fresh basil leaves.

Summarized from Ambitious Kitchen's video. Watch it for the details.

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