Pomodoro
Close your eyes and go back to old country with Pomodoro. I love a simple, chunky tomato sauce and this doesn’t disappoint. There’s something about a sauce with so few ingredients that really just takes it home for me. It’s light, not in your face, and if you pack it with love to make up for the minimalism, it’s incredible. If you’ve got 15 minutes and a heart, you can make this pasta.
Pomodoro
An authentic, incredible pasta for minimalists.
Ingredients
- pasta noodles Anywhere from ½ a pound to 1 pound will work with this recipe.
- ¼ cup olive oil
- 5 garlic cloves minced
- 1 t red pepper flakes
- ½ t onion powder
- ½ t salt
- ½ t white pepper
- 28 oz. can of peeled San Marzano tomatoes
- as many basil leaves as you can get your little hands on
Instructions
- Start cooking your pasta noodles according to the box minus one minute. You'll finish cooking them off in the sauce.
- Heat the olive oil in a large pan over low/medium heat.
- Add the garlic, red pepper, onion powder, salt, and white pepper to the pan. Cook for 1-2 minutes. Make sure the garlic doesn't burn.
- Add the can of tomatoes. After about 5 minutes, start crushing the tomatoes with a fork or the back of a spoon.
- Simmer for 10 minutes.
- Add the basil and simmer for an additional 10 minutes. If the sauce tastes bitter (this can happen depending on the brand of tomatoes that you use) add a pinch of baking soda. That's my secret tip to help anything that's too bitter, too salty, or too lemony.
- Add the pasta noodles to the sauce. Cook together for an additional 2-3 minutes.
