Simple, homemade recipes.


Versatile summer pasta pomodoro

20 minutes | Serves 4-6

This is a super fresh summer pasta that’s delicious and versatile. We ate this for dinner tonight and I’m going to add fresh mozzarella to the left overs and serve it cold for lunch tomorrow.

1 26 oz can of good quality chopped tomatoes or 5 medium ripe tomatoes, cut into 1/2 inch pieces
1/2 cup of olive oil plus more as needed
1/3 cup of fresh parsley, finely chopped
1/3 cup of fresh basil, finely chopped
2 cloves of garlic, diced
1/2 teaspoon salt
1/4 teaspoon pepper
1 box of penne
Parmesan cheese

Strain tomatoes of their juices if using can. Place tomatoes them in medium mixing bowl. Add olive oil, chopped herbs, garlic, salt, and pepper and allow to rest. This sauce can be made in advance and refrigerated for a couple of days. Place large pot of salted water to boil. Once boiling, cook pasta al dente for pre specified time on box. After 5 minutes, reserve 1 cup of starchy pasta water for later use. Drain cooked pasta and place it in a serving dish. Add tomatoes sauce and mix. Add some of the reserved pasta water and parmesean cheese. Mix and serve

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