pomodoro

Light and easy to make with fresh tomatoes, this simple Southern Italian tomato sauce takes just 20 minutes to make and is a terrific base for many Italian dishes.

Quick and Authentic Pasta Pomodoro Sauce

DeLallo dried pasta such as spaghetti or penne

tomatoes, tomatoes

DeLallo extra virgin olive oil (divided)

garlic

basil leaves

salt

Begin cooking the pasta noodles in boiling water seasoned with 1 tablespoon kosher salt for approximately 5 minutes. *NOTE: Reserve 2 cups of the pasta water to add to the sauce later. While the pasta is cooking, start the sauce.

For the sauce, cut the tomatoes in half, then quarter the halves, and set aside. Heat 3 tablespoons of extra virgin olive oil in a large sauté pan over medium high heat, and add three of the garlic cloves to the oil. Tilt the pan so the garlic is immersed in the oil to flavor it as the garlic cooks. Cook until the garlic becomes fragrant and begins to color, then to avoid splatters, carefully add the tomatoes along with their juice to the flavored oil. Cook for 1-2 minutes, stirring and breaking apart the tomatoes as they cook. Pull out the garlic cloves and discard. Continue cooking the sauce for 6-8 more minutes where it will thicken and become creamy as it cooks. Tear the fresh basil leaves into pieces and add to the sauce when cooking is nearly complete.

As the pasta is cooking, heat the remaining olive oil in a large sauté pan over medium high heat with the remaining garlic. Cook until lightly browned and remove the garlic and discard. Carefully ladle 1 to 1/2 cups of the pasta water 1/4 cup at a time into the garlic infused oil. Transfer the noodles to the pan and continue cooking the pasta for 1-2 more minutes or until the water and oil is absorbed. Divide the noodles among four plates, and top with the sauce. Garnish with more fresh basil and finish with a drizzle of extra virgin olive oil before serving. Or, toss the noodles with the sauce and serve family style

Per la ricetta dei pomodori ripieni, lavate e asciugate bene i pomodori poi togliete a ciascuno una calottina, tagliandola dalla parte inferiore. Salateli leggermente e lasciateli capovolti a  fare l acqua . Intanto passate al tritatutto elettrico il pane e raccogliete il ricavato in una ciotola.Aggiungetevi mezza cucchiaiata di pinoli sminuzzati, una di uvetta non ammollata, 4 filetti d acciuga, sgocciolati dall olio di conservazione e finemente tritati insieme con uno spicchio d aglio e con le foglioline di un mazzetto di prezzemolo, accuratamente lavate e sgocciolate. Mescolate il composto, salatelo e pepatelo, poi distribuitelo tra i pomodori preparati.Sistemateli in una pirofila, irrorateli con un filino d olio e passateli nel forno già a 200° per circa 25 minuti. Sfornateli appena pronti, disponeteli su un piatto da portata adeguato e serviteli: sono ottimi tiepidi o anche freddi.

Pomodori ripieni

sei pomodori

g pane casereccio, senza crosta

aglio

uvetta secca

pinoli

filetti d'acciuga sott'olio

prezzemolo

olio d'oliva

pepe

sale

Here's what you need: salt, spaghetti, extra virgin olive oil, garlic, red chili flakes, fresh parsley

Spaghetti With Garlic And Oil Pasta Recipe by Tasty

salt,

spaghetti

extra virgin olive oil

garlic,

red chili flakes

parsley,

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Tasty

Bring a large pot of salted water to a boil.  Cook the pasta according to package instructions. Save ¼ cup (60 ml) of pasta water, then drain.

Add the olive oil and garlic to a large cold sauté pan. Turn the heat to medium-low and slowly heat up until the garlic is fragrant and lightly colored, about 3 minutes.

Add the chile flakes and cook for another minute.

Add the reserved pasta water and bring to a simmer. Add the cooked spaghetti and parsley, if using. Stir until the pasta is well-coated. Season with salt to taste.

https://vid.tasty.co/output/98211/landscape_480/1528823656

Here's what you need: salt, spaghetti, olive oil, unsalted butter, coarsely ground black pepper, grated parmesan cheese

Cacio e Pepe (Spaghetti with Cheese and Pepper) Recipe by Tasty

olive oil

unsalted butter

black pepper

oz grated parmesan cheese, or pecorino romano cheese

Bring a large pot of salted water to a boil. Cook the pasta for 1 minute less than the package instructs, until al dente. Save 1 cup (240 ml) pasta water, then drain.

Heat a large sauté pan over medium heat. Add the olive oil, butter, and pepper, and stir to combine.

Toss in the cooked pasta. Reduce the heat to low.

Add the Parmesan and toss until the cheese is melted and the pasta is well-coated.

Here's what you need: salt, linguine, olive oil, garlic, red chili flakes, dried oregano, caper, kalamata olive, tomato paste, diced tomato, tuna

Tuna Linguine With Tomatoes, Olives, and Capers Recipe by Tasty

linguine

oregano

caper

kalamata olive

tomato paste

oz diced tomato, 1 can

oz tuna, 1 can, drained

Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Drain.

Add the olive oil, garlic, and chile flakes to a large sauté pan. Turn the heat to medium-low and slowly heat up until the garlic is fragrant and lightly colored, about 3 minutes.

Add the oregano, capers, olives, tomato paste, and diced tomatoes. Bring the sauce to a simmer and cook for 8-10 minutes, stirring occasionally.

Add the tuna and cook for another minute.

Teach children how to make this pasta supper - it's a tasty family meal packed with nutrients

Cooking with kids: Spaghetti & meatballs with hidden veg sauce

pork sausage (about 4 large or 8 chipolatas)

lean beef mince

onion

carrot

parmesan

courgette

tomato purée

caster sugar

splash red wine vinegar

2x tins chopped tomato

Children: Squeeze all the sausage meat out of the sausage skins into a large bowl and add the mince. Tip all the rest of the meatball ingredients, except the olive oil, into the bowl and season with black pepper then squish everything together through your hands until completely mixed. Keep an eye on younger children to make sure they don’t taste any of the raw mix.

Children: Roll the meatball mix into walnut-sized balls and place them on a plate – this is a job children as young as 2 can help with and a great job to help teach older children basic division.

Grown ups: While the children are rolling the meatballs make the sauce. Heat the oil in a large saucepan. Add the courgette and garlic and cook for 5 mins until soft and mushy. Stir in the tomato puree, sugar and vinegar leave for 1 min then tip in the tomatoes and simmer for 5 mins. If your children like courgettes then you can leave the sauce chunky. But if, like mine, they hate courgettes then blitz the sauce with a hand blender – either way continue to simmer sauce gently while you cook the meatballs. If your child is confident with heat, from 7+ they can cook the sauce with supervision.

Grown ups: Heat the oil in a large frying pan and, working in batches, brown the meatballs on all sides then pop them into the sauce – continue to simmer the sauce for 15 mins, stirring very gently until the meatballs are cooked through. Serve with cooked spaghetti, extra grated Parmesan and a few torn basil leaves your child has picked and torn.

The combination of olive oil, garlic, tomato and basil is a classic and for good reason.

Tomato & Basil Sauce

garlic (crushed or whole)

tinned tomatoes (whole tomatoes)

basil

water

In a large deep fry pan, bring the olive oil to heat. Turn the heat to low, add the crushed garlic and cook for 2 - 3 minutes or until the garlic is fragrant and soft. Stir the garlic quite often to ensure it does not burn. If you are after a more mild garlic flavour, add the garlic as whole cloves and cook for 2 - 3 minutes or until they begin to slightly brown. With a slotted spoon, remove the garlic from the olive oil and set to the side. 

If using whole tinned tomatoes, squeeze the tomatoes with your hand to slightly puree them.

In the same pan, combine the tinned tomatoes, water, a pinch of salt and pepper and ¾ of the basil. Bring to the boil then turn the heat all the way down and leave to simmer for 30 - 40 minutes. Depending on the tinned tomatoes you are using, your sauce may need a little sweetness. Keep tasting your sauce as it cooks and add more salt or pepper if needed. 

Top 9 pomodoro recipes from across the web

The most viewed pomodoro recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Quick and Authentic Pasta Pomodoro ...

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Quick and Authentic Pasta Pomodoro ...

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Top 9 pomodoro recipes from across the web

The most viewed pomodoro recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Quick and Authentic Pasta Pomodoro ...

Pomodori ripieni

Quick and Authentic Pasta Pomodoro ...

Spaghetti With Garlic And Oil Pasta...

Cacio e Pepe (Spaghetti with Cheese...

Quick and Authentic Pasta Pomodoro ...

Tuna Linguine With Tomatoes, Olives...

Cooking with kids: Spaghetti & meat...

Tomato & Basil Sauce

The most viewed pomodoro recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine