Pasta Pomodorini - EVOO, Tomatoes, Herbs & Spice!

READY IN: 35mins


  • 34
    lb pasta, your choice but a hearty one is best, I use linguine
  • 14
    cup extra virgin olive oil, plus more for drizzling
  • 14
    cup garlic, rough chop, I used 5 large cloves, amount is flexible
  • 14
    teaspoon red pepper flakes, I use more by sprinkling the bottom of the skillet
  • 1
    pint cherry tomatoes, cut in half, I used less
  • sea salt, to taste
  • 1 12
    teaspoons dried Italian seasoning, can use 1/2 C torn fresh basil leaves
  • 12
    cup parmesan cheese, reggiano cheese, grated


  • Bring a large pot of salted water to a boil over high heat.
  • Add pasta and cook al dente according to package directions.
  • While pasta is cooking, heat 1/4 C olive oil in a large skillet over moderate heat.
  • Add the garlic and cook until the garlic pieces are golden brown and crisp. Stirring constantly. Careful not to burn.
  • Add the red chili flakes, cook for 30 seconds
  • Raise the heat slightly and add the tomatoes. Simmer briskly to soften the tomatoes and thicken the juices, about 3 minutes. Season with salt. At this point I added more olive oil.
  • When the pasta is al dente, scoop out 1/2 cup of pasta water and set aside.
  • Drain the pasta and add to the tomato mixture. Toss to coat. Add the pasta water to thin the sauce and pasta. *I use approximately 1/4 cup, but this amount can vary. You may decide not to use any.
  • Transfer to a warmed serving dish and sprinkle with parmesan-regiano cheese.
  • Drizzle with olive oil, if desired.
  • Serve immediately with a salad, crusty bread and WINE!