Pasta Pomodoro (Italian Tomato Pasta)
For two servings, you'll need:
About half of a 1-lb package of angel hair pasta, boiled
About 6 Roma tomatoes, chopped
About 6 large Italian basil leaves, julienned
About 4 cloves of garlic, minced or thinly sliced (I like the garlic pieces bigger for this pasta.)
About 1 tblsp olive oil
I like to boil my pasta at the same time that I make the sauce. Time it right and the pasta should be done when the sauce is. So then I just use a pasta spoon to ladle the pasta into the sauce. It's OK if the pasta is a bit wet. I think of it as the same as people who save the pasta water to thicken the sauce. A slightly wet pasta will thicken the sauce naturally.
Heat the pan to medium, add 1 tblsp olive oil and 4 cloves of minced or thinly sliced garlic. When the garlic is slightly softened, add 6 chopped Roma tomatoes. Let the sauce simmer uncovered.
When the pasta is almost ready, add the julienned basil leaves into the sauce and give it a quick stir. Then add the pasta into the sauce and toss.
1 year ago today, basil seed drink.