A simple yet delicious pasta dish. Just a few ingredients and a little time and you can have this light and fresh Pasta Pomodoro on your dinner table. A great dish to keep in mind of busy days. Serve it up with a salad and some garlic bread for a complete meal.
First of all, what is Pasta Pomodoro? Well, it's honestly just pasta with fresh tomatoes, basil and parmesan. That's it, nothing more. It's so easy and it's so delicious. If you love pasta, and you have never made it, go on and give it a try.
It's easy to fall into the trap thinking pasta needs some kind of heavy sauce. It really doesn't. I'm known for just making myself pasta with olive oil, black pepper and just a little fresh parmesan. I think it's delicious and my kids think I'm a wierdo. Well, maybe I am, but I stick by my simple pasta dishes. Mind you a cheese lasagne doesn't go astray either!!!
Speaking of simple, I was looking through the blog this morning and noticed that I really have focused on simple dishes through the past few months. Mostly because, in the summer, I can't really handle cooking in my hot kitchen. And you know what? I think I have come to the conclusion that standing over the hot barbecue is even worse! Am I the only one that thinks this? After several months of summer now and using that barbecue more often than not, I am starting to believe that it is more of a torture device than my stove or oven. I haven't quite decided yet. So with this in mind, I decided that focusing on meals done in under 30 minute on the stove top might just be my answer to summer's blistering heat. And I don't even mind turning on the oven. I can turn it on and walk out of the room. Okay it might push the temperature to an even more uncomfortable level of inferno, but I don't have to stand next to it!
So now summer really is on it's last legs and I am longing to break into some warming food. I'm sure around here, I'll still be cooking lots more summery type dishes right through to the end of September. But I'll manage to sneak in a little bit of comfort here and there.
For now, let's take a look at the pasta.
Notes about the pasta:
Because it's such a simple dish using a few ingredients, make the ingredients good ones. Make sure you use fresh basil and fresh parmesan. No substitutes here for this fresh dish! Simple dishes are all about the ingredients and if you start with great ingredients you know you will end up with a great dish. There are a lot of dishes that can hide a multitude of sins hiding behind spices and a dozens of ingredients, but not in this case. So, keep it fresh!
When I roasted the tomatoes, I got so much pan juices that I didn't need to add any pasta water to this dish at all. This should be the case. However, if you feel it's a bit dry, add a little splash of pasta water.
Honestly that really sums it up. A simple and wonderful dish to enjoy any time of year.
Happy cooking friends.
Serves 4 / prep time: 10 minutes / Cook time: 25 minutes
8 oz Spiral cut pasta (or any short cut pasta)
1 Cup/100 grams parmesan cheese
2 Cups/300 grams cherry tomatoes
Bunch of fresh basil, roughly chopped
3 Tablespoons olive oil
1 Teaspoon salt
Preheat oven to 375 degrees F. Put the cherry tomatoes on a large baking sheet and drizzle with one tablespoon of the olive oil. Roast for about 25 minutes.
Cook pasta in boiling water for about 8 minutes. Remove from heat and drain.
In a large bowl, combine the pasta, cherry tomatoes (plus their juices), parmesan cheese, fresh basil, remaining olive oil and salt. Stir well and serve. Can top with extra parmesan, basil and black pepper if desired.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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