Pasta Pomodorini - EVOO, Tomatoes, Herbs & Spice!
photo by Chicagoland Chef du Jour
- Ready In:
- 3⁄4 lb pasta, your choice but a hearty one is best, I use linguine
- 1⁄4 cup extra virgin olive oil, plus more for drizzling
- 1⁄4 cup garlic, rough chop, I used 5 large cloves, amount is flexible
- 1⁄4 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 1⁄2 teaspoons dried Italian seasoning, can use 1/2 C torn fresh basil leaves
- 1⁄2 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!
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RECIPE SUBMITTED BY
Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.