Garlic Lover’s Tomato Pasta Pomodoro
For best flavor use ripe red vine-ripened tomatoes fresh basil and lots of garlic! cherry tomatoes will also work well also
Unless you are using the stated amount of garlic and olive oil in this recipe don’t even bother to make it, anything less will not produce the best Pomodoro… yes 1/4 cup chopped garlic and 1/2 cup olive oil!
If desired you may top this with cooked shrimp or grilled chicken breast which is what I most usually do
Servings 6
INGREDIENTS:
1 pound dry penne pasta
1/2 cup olive oil
1/4 cup chopped fresh garlic (do not mince finely)
4 cups red ripe tomatoes, diced (no canned please!)
1/2 teaspoon crushed red pepper flakes (or adjust to heat level I like it hot so I use 2 teaspoons)
1-1/2 cups tomato sauce (if possible use tomato-basil flavor)
1/4 cup chopped fresh basil
salt and freshly ground black pepper
2 cups chopped mozzarella cheese (cut into about 1/2-inch cubes)
freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley (optional)
INSTRUCTIONS:———————————————–
Cook the pasta in boiling water until al dente (leave slightly undercooked; drain and set aside, you may want to toss with 2 tablespoons oil to prevent sticking).
In a large skillet heat 1/2 cup olive oil over medium heat; add in chopped garlic, fresh tomatoes and chili flakes and saute for 3 minutes stirring constantly.
Add in tomato sauce and fresh basil; bring to a simmer.
Reduce heat to low and cook/simmer for about 10 minutes.
Add in cooked penne and return to a simmer.
Add in mozzarella cubes and toss with the pasta until he cheese begins to melt.
Season with salt and pepper.
Transfer to a large serving bowl the sprinkle fresh grated Parmesan cheese on top.
Sprinkle with chopped parsley if desired.
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Baked Penne in Creamy Tomato Sauce
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Tags: fresh basil, tomato
