By Simply Sated
It is perfect in its simplicity – pasta combined with olive oil, fresh tomatoes, basil, garlic and fresh Parmigiano Reggiano. The flavors are so light, fresh and inviting. If you want to kick it up a notch, I'm sure it would welcome other ingredients – chicken, shrimp, prosciutto would be just fine for my family, but if you truly want to splurge, go for those black mushrooms, or that Devon crab. Buon appetito!
Serving Size: 2 Prep Time: 15 mins Total Time: 25 mins
2 Tbsp olive oil
1 cup fresh tomatoes – chopped
½ tsp salt
½ tsp ground black pepper
2 tsp or 4 cloves fresh garlic – minced
¼ cup vegetable or chicken stock
¼ cup tomato sauce
¼ lb spaghetti – cooked al dente per package directions
¼ cup fresh basil – chopped
Parmigiano-Reggiano cheese to taste – grated and shaved
Heat olive oil over medium heat until hot.
Add tomatoes, salt & pepper then saute for one minute.
Add minced garlic – cook for an additional minute.
Add chicken stock, tomato sauce and cooked pasta. Cook for 3-4 minutes until liquid is reduced. Add basil, stir lightly.
Place in serving dishes and garnish with fresh cheese and a sprinkle of chopped basil.
NOTES: Pasta Pomodoro would be delicious with added chicken, shrimp, mushrooms, bacon or prosciutto. Whatever you love in spaghetti would work well.
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