Pasta Pomodoro

Name: Pasta Pomodoro
Yield: 3–4 Servings
Cuisine: Italian
Ingredients: Extra virgin olive oil; 2–3 cloves fresh garlic, whole and unpeeled; 2 cups canned, crushed tomatoes; 8–10 cherry tomatoes, quartered; Sea salt; 1 carrot, left whole; Fresh basil, hand shredded; 8 ounces spaghetti (or any other pasta cut you like); 8 ounces spaghetti (or any other pasta cut you like)

Preparation info

3–4
Servings

Difficulty
Easy

Appears in

Vegedibles

By Christina Pirello

Published 2023

About

Simple and classic, like my favorite fashion. In this basic gravy (or sauce, if you prefer), canned tomatoes are cooked with fresh to create a chunky texture sure to please. My recipe differs slightly from the one I learned from my dear friend Adele in Tuscany, but here you go.

Ingredients

Extra virgin olive oil
2–3 cloves fresh garlic, whole and unpeeled
2 cups canned, crushed tomatoes<

Europe
Italy
Mediterranean
Pasta
Tuscany
Vegan

Method

Place a small amount of oil in a saucepan with whole garlic cloves over medium heat. When the garlic begins to sizzle, add tomatoes and a pinch of salt. Add the carrot; reduce heat to low and simmer to develop the flavors, about 15 minutes. Remove the garlic and carrot and stir in hand shredded basil as you desire, saving some for garnish.

While the tomatoes cook, bring a pot of well-sa