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Spaghetti al Pomodoro
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Description
This is a taste of Italy in one super easy dish! I fell in love with this meal while vacationing in Naples and Rome and figured out how to make it at home. The secret is the tomatoes—the sweeter the better. And don’t overcook the pasta; al dente is best!
Ingredients
- 2 cloves Garlic, Minced
- 1 Tablespoon Olive Oil
- 1 pint Grape Or Cherry Tomatoes
- ½ packages Spaghetti Noodles, 16 Ounce Package
- ¼ cups Parmigiano-Reggiano, Grated
- 10 leaves Basil, Torn Or Chiffonade
Preparation
Sauté garlic in oil over medium heat until it’s light golden brown, about 2 minutes. Add the tomatoes, and cook over medium heat until the tomatoes just start to burst, about 5 minutes.
Cook spaghetti for 1 minute less than the package instructions call for. Drain pasta and then toss it into the pan with the tomatoes. Toss and cook over high heat for a minute or so. Remove the pan from the heat, add the cheese and basil, mix to combine, and serve.
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