Pasta al Pomodoro, translated to pasta with tomatoes is a classic Italian recipe. And I am not kidding, when I say it is one of the easiest pasta recipes out there with simplest pantry ingredients. Some others include Spaghetti Alio e Olio and Cacio e Pepe; do check these out on this blog.
When we talk about Pasta al Pomodoro, it is tangy and savoury on the palate and exudes a distinct flavour profile of minimal ingredients. So without further ado, check out this easy-peasy classic!
300g Spaghetti pasta
250g cherry tomatoes
2 tbsp olive oil
6 cloves garlic, finely chopped
2 tsp black pepper powder
Salt to taste
Water to boil
Basil leaves to garnish
Step 1: Heat water in large pot. Add 2 tbsp salt. On boiling point, add the Spaghetti pasta and stir. Keep the flame on medium. Once the pasta is almost done, turn off the stove and drain; drizzle olive oil and set aside. Keep 1 bowl of the pasta water aside.
Step 2: In a pan, heat 2 tbsp olive oil. Add garlic and allow it to brown a bit.
Step 3: Next add the cherry tomatoes and 1/2 tsp salt. On medium flame, allow the tomatoes to break down and turn mushy. Add few basil leaves. Mix.
Step 4: Once the mixture turns saucy, add the boiled pasta and toss well. Lower the heat. Add little bit of the pasta water set aside in Step 1. Mix well. Add black pepper powder, check and adjust seasoning.
Step 5: Garnish with basil leaves and serve hot!