Super Quick Pasta Al Pomodoro |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Inspired by a recipe from Chez Pim, adapted for year-round use. In tomato season, use fresh tomatoes, peeled, deseeded and squished in your hand. Ingredients:
8 ounces pasta (i like ziti rigati) |
2 (28 ounce) cans whole tomatoes |
2 tablespoons olive oil |
2 garlic cloves, minced fine |
1 -2 tablespoon balsamic vinegar |
salt, to taste |
1/16-1/8 teaspoon ground black pepper (to taste) |
8 -10 large basil leaves, sliced in thin ribbons |
Directions:
1. Bring a large pot of salted water to a boil. Add pasta and cook to al dente.
2. While pasta is cooking, drain tomatoes into a sieve set over a large bowl. Open one end of each tomato, squeezing the seeds into the sieve. Squeeze the remaining pulp into mush with your hand and place in a second bowl. Once all the tomatoes have been deseeded and squished, discard the contents of the sieve.
3. Place a large saute pan over medium heat. Add olive oil. When shimmering, add garlic and saute until fragrant, about 1 minute. Add tomato pulp and cook 1-2 minutes until pulp breaks down and releases juices. Remove pulp back to bowl with slotted spoon.
4. Add juices from the other bowl to the pan. Bring to a boil and cook until juices thicken, 2-4 minutes. It's ready when your spatula leaves bare metal when swiped through the liquid. Add balsamic vinegar, and salt and pepper to taste. Return pulp to pan and taste for seasoning. Add another drop of olive oil for freshness.
5. When pasta is cooked, transfer from boiling water to tomato sauce. Cook briefly, tossing to coat. Serve in heated bowls, topped with basil.
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