Recipe by Vina
I have always loved Olive Garden's Pomodoro. This is what I came up with when I experimented at home. This does not heat up your kitchen and is a light supper dish for those hot summer evenings. If you like spice, add some crushed red pepper flakes to taste. Just don't use anything but the freshest ingredients--you'll end up with something that tastes pasty/chemical/bitter/etc.
- 2 garlic cloves, finely chopped
- 2 lbs fresh garden tomatoes, medium dice (If you can't get garden tomatoes, buy the ripest Romas you can find at the grocery.)
- 1⁄4 cup finely chopped fresh basil leaf (not dry)
- 1⁄4 cup extra virgin olive oil
- 4 ounces good quality finely grated parmesan cheese (no canned stuff!) or 4 ounces romano cheese (no canned stuff!)
- 12 ounces fine pasta, cooked (cappellini or angel hair)
- fresh ground pepper
Directions See How It's Made
- Heat olive oil over high heat and add garlic; saute for 30 seconds.
- Add tomatoes, salt, and pepper.
- Saute for another 30 seconds, stirring constantly.
- Remove from heat.
- Add cooked pasta and chopped basil.
- Toss gently.
- Turn into serving bowl/dish, add 1/2 grated cheese, and toss again.
- Serve immediately and pass the last 2 oz. of grated parmesan.