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.