Garlic Pomodoro Pasta
Difficulty Level: Easy
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Prep Time:10 Minutes
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Cook Time:PT20M10 Minutes
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Yield:2-4 Servings
Ingredients
- 8 ounces dried penne or rigatoni
- ¾ cup extra virgin olive oil
- ½ cup butter or butter substitute
- 6-8 Roma tomatoes, chopped
- 4-6 garlic cloves, minced or pressed
- 1 teaspoon kosher or sea salt
- 1 teaspoon paprika
- Pinch ground nutmeg
- Calabrian or chili flakes, optional
- Fresh bunch of basil leaves
- 226.8g dried penne or rigatoni
- 177.44ml extra virgin olive oil
- 118.29ml butter or butter substitute
- 6-8 Roma tomatoes, chopped
- 4-6 garlic cloves, minced or pressed
- 4.26g kosher or sea salt
- 4.26g paprika
- Pinch ground nutmeg
- Calabrian or chili flakes, optional
- Fresh bunch of basil leaves
Dive into this dish from Wildly Beloved Pasta, where a sauce made with fresh, simple ingredients delivers garden fresh flavor in every bite. It’s an easy, feel-good pasta that lets quality ingredients truly shine.
Preparation
STEP 1
Bring a large pot of salted water to a boil.
STEP 2
Warm a large saucepan (or skillet) to medium heat. Add extra virgin olive oil and butter (or butter substitute). Gently stir until melted and lower the heat.
STEP 3
Add tomatoes and garlic to saucepan and stir gently over low heat.
STEP 4
Season with salt, paprika and a pinch of nutmeg. Add chiles if using. Cook until tomatoes are slightly softened, but still hold their shape, about 3-5 minutes.
STEP 5
Cook pasta to al dente (about 7 minutes) and add directly to pan with tomato sauce along with a couple tablespoons of the pasta water. Toss to coat. Remove from heat and plate.
STEP 6
Finely chop fresh basil and garnish over pasta.