My Mom planted tomatoes each summer for as long as I can remember and so we grew up snacking on fat slices of tomatoes salted to within an inch of their lives, usually paired with a giant glass of Koolaid, nearly every day in the summer as a kid. Because nothing says summertime like a Purplesaurus Rex and tomato stained face, am I right?
Anyway, last week my mom called to let me know she’d raided her friend’s tomato garden and had 37 tomatoes to use or lose and I better get over quick if I wanted in on the booty. I headed straight over, sliced then salted two purple heirlooms to inhale on the spot, then picked out the biggest, heaviest, most ruby-red tomatoes from the lot to make the mother of all summer recipes – Pasta Pomodoro!
What is Pasta Pomodoro?
Pasta Pomodoro is a quick and light pasta dish that celebrates the best summer produce. My version features freshly picked tomatoes that are roughly chopped then simmered with fragrant basil leaves, shallots, and garlic then finished off with a pat of salted butter before being tossed with cooked spaghetti. This meal is summer in pasta form and is SUCH a treat! I could go on and on but feel a plate of swirly saucy carbs pretty much speaks for itself. ;)
How to Make This Recipe:
Start by roughly chopping 4 large, very ripe tomatoes. These babies were picked just a few days ago and were incredibly juicy. Tip: store tomatoes on the counter, stem side down to keep them fresher longer.
You don’t have to be too precise when it comes to chopping the tomatoes – a rough chop should do it. Add the tomatoes plus any seeds and juices to a bowl then set aside.
Next saute 1 large minced shallot plus 4 minced garlic cloves in 1/4 cup extra virgin olive oil for two minutes, then add the tomatoes, 2 Tablespoons chopped fresh basil, and a pinch of sugar. The sugar doesn’t make the sauce taste sweet at all – it will just help to balance all the flavors.
Simmer until the mixture reaches spaghetti sauce consistency – 20ish minutes or so depending on how juicy your tomatoes are, smashing the tomatoes against the side of the pan with a spoon or spatula every so often – then finish with pepper and TONS of salt, plus 2 Tablespoons butter (can use vegan butter.) Like I said, I LOVE salt and fresh tomatoes so I added quite a bit!
Stir in another 2 Tablespoons chopped basil to give the sauce a burst of freshness then toss with cooked spaghetti and serve!
- Shortcut Vegetable Ragu >
- Sausage, Brussels Sprouts and Parmesan Pasta >
- Garlic Mushroom and Zucchini Pasta with Shrimp >
- Bacon and Brussels Sprouts Spaghetti Carbonara >
free email bonus!
5 Day Clean Eating Guide
Fresh and craveable recipes + healthy eating tips!
Pasta Pomodoro is the perfect recipe to highlight juicy, ripe summer tomatoes. This simple pasta dish is fresh and light!
- 1/4 cup extra virgin olive oil
- 1 large shallot, minced
- 4 garlic cloves, minced
- 4 large, very ripe tomatoes, chopped
- 1/4 cup packed fresh basil, chopped and divided
- pinch of sugar
- salt and pepper
- 2 Tablespoons butter
- 1/2lb gluten-free spaghetti
- Heat extra virgin olive oil in a saucepan over medium heat. Add shallots and garlic then saute for two minutes. Add chopped tomatoes, half the basil, and the sugar then turn heat up slightly to bring to a boil. Turn heat back down to medium then simmer until desired consistency is reached, 20-30 minutes depending on how juicy your tomatoes are, smashing tomatoes against the side of the pan with a spatula every so often.
- Meanwhile bring a large pot of water to a boil then add a generous amount of salt. Add pasta then cook until al dente. Drain then return pasta to the pot to keep warm.
- Season sauce with pepper and lots of salt then stir in butter and remaining basil. Taste then add more salt or pepper if necessary and then mix with cooked spaghetti and serve.
Adapted from Food Network
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Spaghetti sauces are really hard to master, in my experience, but there is nothing wrong and everything right with this light mix of saucy summer ingredients. Enjoy, enjoy!