Pasta Pomodoro

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This Pasta Pomodoro recipe is a simple pasta. The flavors of deliciously fresh tomatoes, basil and garlic come together in a sauce for this quick and easy weeknight meal.
This is one of those meals that gets rotated in quite frequently in our home, oftentimes due to J requesting it. There are a lot of avenues to take this recipe. I will sometimes saute some shrimp on the side to add to mine (I’d add them right in, but my picky husband is seafood averse). You could also add grilled chicken. I used to offer the chicken option to Justin but he would always say the dish didn’t need it, which is pretty impressive coming from Mr. Meat-and-potatoes. I will generally serve it along side Texas Toast and if I’m not feeling too lazy, a green salad.
This Pasta Pomodoro recipe is a simple pasta. The flavors of deliciously fresh tomatoes, basil and garlic come together in a sauce for this quick and easy weeknight meal.
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  • 3-4 cloves of garlic, pressed or minced
  • Olive oil (to cover the bottom of the pan
  • 5-6 good size tomatoes, diced (you could always vary this based on the size of the tomatoes you’re working with and how much sauce you like. You could also add a can of diced tomatoes to supplement if you like it a little saucier, or underestimated the amount of tomatoes you needed)
  • Salt and pepper to taste
  • Romano cheese
  • Fresh basil, roughly chopped (or dried is fine too)
  • Spaghetti or angel hair pasta (fresh if you can find it. Any other noodle of your choice works fine too)
  • Crushed red pepper (optional)
  • Shrimp or Chicken (optional)
  1. Start a large pot of water boiling for your pasta.
  2. Heat your oil over medium high heat. Saute the pressed garlic until golden and fragrant (if it burns wash your pan and start over.
  3. Add diced tomatoes (and caned tomatoes if you’re using those).
  4. Season liberally with salt and pepper (if you are a garlic lover you can always throw a little garlic powder in as well).
  5. Let your sauce simmer for about 10-15 minutes or until it cooks down.
  6. Cook pasta when the sauce is getting to the point that it’s just about ready (or earlier if it’s not fresh pasta).
  7. Add Romano cheese, crushed red pepper and basil to the sauce toward the end of the cooking time.
  8. Drain your pasta and combine it into the sauce in the saute pan (you could combine your shrimp or chicken if you decide to add those at this time as well).
  9. Serve immediately with extra cheese and crushed red pepper on the side. This also reheats very well.
  10. Enjoy!

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