Pasta al pomodoro fresco

Pasta al pomodoro fresco


1 person made this

About this recipe: Ripe roma tomatoes, fresh basil and garlic marinate for an hour. This allows the flavours to really come together before you cook them.

Erinn London, England, UK

Serves: 4 

  • 10 ripe roma tomatoes, chopped
  • 2 tablespoons freshly chopped basil
  • 1 clove garlic, diced
  • 1 ½ tablespoons extra virgin olive oil, divided
  • 1 teaspoon salt
  • 350g penne pasta
  • Grated Parmesan cheese, for serving

Prep:10min  ›  Cook:10min  ›  Extra time:1hr marinating  ›  Ready in:1hr20min 

  1. Place chopped tomatoes, basil, garlic and ½ tablespoon olive oil in a bowl. Cover; leave to marinate for 1 hour.
  2. Fill a large pot with water and add salt; bring to the boil. Add pasta and cook until al dente, about 10 - 12 minutes. Drain.
  3. Transfer tomato mixture to frying pan and add salt. Add the hot pasta and remaining olive oil. Don't be tempted to stir; cover and turn up the heat. Cook for 5 minutes shaking the pan back and forth 2 or 3 times. Remove from the heat and stir together.
  4. Serve hot with Parmesan cheese sprinkled on top.

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