Spaghetti Pomodoro

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
  1. Heat olive oil over medium heat until hot.
  2. Add tomatoes, salt & pepper then saute for one minute.
  3. Add minced garlic – cook for an additional minute.
  4. Add chicken stock, tomato sauce and cooked pasta. Cook for 3-4 minutes until liquid is reduced. Add basil, stir lightly.
  5. 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.

For the full post, visit Simply Sated.

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