Spaghetti Pomodoro Fresca (tiny tomatoes)

Spaghetti Pomodoro Fresca

I learned how to make Spaghetti Pomodoro Fresca while stationed in Naples, Italy. I fell in love with this fresh pasta sauce and adapted it here to use some tiny yellow tomatoes I had received from our CSA. Traditionally it is made with pomidorini, which are tiny tomatoes (Nature's Sweet is a great one to use).

2 cups small tomatoes, yellow or red or heirloom
2-3 cloves garlic, chopped
1/4 - 1/3 cup olive oil
5 leaves fresh basil, snipped
 a few tbsp reserved pasta water
salt and pepper

Boil pasta water with plenty of salt. In another pot, drizzle the bottom with about 1/4 cup olive oil. Cook garlic lightly in oil for a few minutes. Do not burn the garlic. Add tomatoes, salt and pepper and basil.  Cook on med to med high heat until the tomatoes start to burst. Add a little of the pasta water to the tomatoes. Drain pasta and add to tomato mixture; stir well. Sprinkle with parmesan cheese.

*Add a pinch of hot pepper flakes to kick it up a notch!

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