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This is one of the easiest Italian pasta dishes I make and I hope you add it to your own list of recipes.
I call it Pasta with Fresh tomato and Garlic b/c those are the main ingredients. Brilliant I know. This dish is so simple anyone can make it! This is a super easy recipe and one of my favorites.
This dish is so simple anyone can make it! This is a super easy recipe and one of my favorites.
About the Tomato, Garlic and Olive Oil Sauce
The sauce is a very light sauce that uses 3 main ingredients in Italian cooking – olive oil, garlic and fresh tomatoes.
Using small tomatoes like cherry or grape works great as well. If you choose to use larger tomatoes, I’d recommend varieties that are meatier in nature, such as Roma tomatoes.
This is one of those recipes that you can modify here and there with the quantities. Don’t be shy – trust me!
If you have for example a bunch of summer tomatoes that you need to use up, use more than the recipe calls for and mash them down. Turn it into a more tomatoey-saucy dish. If you don’t have enough tomatoes, no worries, use what you have.
This is a recipe that reminds me of summertime no matter when I make it. However, in the summer I add in fresh basil and that just puts it over the top – in a good way!
Short or Long Pasta?
I used to only use short pasta b/c I think it goes further. Of course don’t use elbow macaroni! I’ve used bow ties, rigatoni, penne, mini-penne, etc.
However, I frequently use angel hair or capellini pasta. The reason is because these long style pastas are thinner than regular spaghetti and therefore they are better suited for such a delicate sauce.
I hope you enjoy the recipe!
Pasta with Tomato and Garlic Recipe
A simple Italian pasta recipe that tastes great and uses basic fresh ingredients. One of my favorites and super fast to make!
- 1/2 lb short pasta penne, rigatoni, etc. or thin long pasta
- 12 oz grape, cherry, or roma tomatoes chopped
- 3 TBLE extra virgin olive oil
- 2 cloves fresh garlic sliced thin
- reserved pasta water
Heat the olive oil over medium-low heat in a large frying pan
When heated add the garlic and simmer over low heat for 3 minutes making sure not to burn the garlic
Add in the tomatoes and stir to coat the tomatoes with the olive oil
Meanwhile, cook the pasta
When pasta is done transfer to the tomato mixture (plus a little of the pasta water) in the frying pan and give a good stir
Serve and top with grated Italian Romano or Parmesan Cheese
TIP #1: I chose to slice the garlic real thin for this recipe. This way I get the flavor and aroma of the garlic but it is not as strong as if I had used minced garlic. In addition, this way allows people to choose whether or not they actually want to eat the garlic.
TIP #2: In the summertime when fresh basil is readily available, toss in a nice big handful of fresh basil about 3 minutes before you add in the pasta. Make sure to put some fresh basil leaves on the side to make a nice presentation.
Tip #3: This goes great with a simple salad. By simple I mean simple. I love fresh greens tossed with good extra virgin olive oil sprinkled with fresh Italian cheese.
TIP #4: Try to avoid thick pasta shapes because the sauce is a delicate one – not heavy.