Even though I’m admittedly not a fan of raw tomatoes, I love them when cooked. One of the sweetest and brightest types are cherry (or grape) tomatoes. Whether you have a garden and grow your own, or go to the market to get them, we are going to make use of fresh cherry or grape tomatoes where they’e combined with olive oil, garlic, salt and pepper to becomes a refreshingly sweet and savory pomodoro sauce. Think of it as a lighter, less dense marinara. I use angel hair for this pasta pomodoro, but any type of pasta you enjoy will do just fine! This recipe is also in my five ingredients sauces chapter of my Pastabilities cookbook.
Watch The Video!
Boil The Water
Start The Sauce
Cook The Pasta
Marry It All
The Taste Test
The Best Pasta Pomodoro
Even though I'm admittedly not a fan of raw tomatoes, I love them when cooked. One of the sweetest and brightest types are cherry (or grape) tomatoes. Whether you have a garden and grow your own, or go to the market to get them, we are going to make use of fresh cherry or grape tomatoes where they'e combined with olive oil, garlic, salt and pepper to becomes a refreshingly sweet and savory pomodoro sauce. Think of it as a lighter, less dense marinara. I use angel hair for this pasta pomodoro, but any type of pasta you enjoy will do just fine! This recipe is also in my five ingredients sauces chapter of my Pastabilities cookbook.
Ingredients
The Pasta
- 1 tablespoon salt
- 1 pound angel hair or medium shells (or any pasta you prefer)
The Sauce
- 1/2 cup extra-virgin olive oil
- 2 pounds cherry or grape tomatoes, halved
- 1 teaspoon seasoned salt
- 1/2 teaspoon black pepper
- 9 cloves (3 tablespoons) garlic, crushed or pressed
Optional Toppings
- Chopped fresh basil
- Grated Parmesan or Pecorino Romano cheese
Instructions
- Boil the Water: Gill an 8-quart pot halfway with tap water and bring to a rolling boil over high heat.
- Start the Sauce: Heat the oil in a 4.5- to 5-quart sauté pan over medium-high heat. Once shimmering, add the tomatoes, seasoned salt, pepper, and garlic and sauté in the oil for 2 minutes.
- Cook the Pasta: Add the salt to the pot of boiling water and reduce the heat to medium. Add the pasta and stir. Set a timer to cook until al dente (per the package instructions), or to the shortest amount of time given. When done, drain the pasta in a colander in the sink without rinsing it.
- While the pasta's cooking, return to the sauté pan and reduce the heat to medium. Cover the pan with a lid and let simmer for 6-8 minutes. As the tomatoes simmer in the covered pan, they'll begin to soften and release their juices into a sauce! Check on them occasionally by removing the lid and giving them a stir. While stirring, lightly press on them with a wooden spatula. Once a chunky, light sauce is formed, loaded with the skins of the tomatoes, it's done. Turn the heat off. If the sauce is done before the pasta's done cooking, cover the pan with a lid until it's ready.
- Marry It All: Add the cooked and drained pasta to the sauté pan and toss to coat with the sauce. Serve immediately topped with the optional chopped basil and grated cheese, if desired. Goes great with my garlic bread!
Jeffrey's Tips
The sauce is the right amount for 1 pound of pasta as written because it is meant to be light, yet loaded with a refreshingly sweet and savory flavor. However, if you want it extra saucy, double up on the sauce ingredients and cook as written (with perhaps a few extra minutes of simmering due to the additional amount of tomatoes).
For a really indulgent and rich touch: While tossing the pasta and sauce in Step 5, add the soft inside of a ball of buratta or 4 ounces (1 cup) thinly sliced mozzarella and toss until melty and stretchy.
Heather M.
Hi, Jeff! I am looking forward to trying this one…just wanted to let you know that there a few typos in this recipe. Nothing earth shattering, but thought you might want to know. I love your food, please keep them coming!
Jeffrey
Thank you!!
T
what is your seasoning salt of choice to use?
I find different seasoning salts have varying flavours so would like to use whatever you like to use.
Jeffrey
Lawry’s for sure!
Mary
My family loved this!