Pasta Pomodoro is fresh, delicious and a cinch to prepare. A great Go-To recipe when you need to throw something together for a late-night dinner, weekend lunch on the fly or to easily AND economically feed a big group (recipe doubles well). I usually have most of these items permanently stocked in the pantry and fridge anyway. Guaranteed full-bellied, happy and satisfied eaters with this flavor-filled dish…especially the vegetarians and pasta lovers. It also co-stars as a great side with grilled chicken or fish. A little wine, a little simple salad and you’ve got yourself a solidly good meal. Buon Appetito!
1 box of cherry or grape tomatoes (halved if large)
3 tablespoons of olive oil
3 cloves of garlic chopped
salt (to taste)
pepper (to taste)
1/3 cup of white wine
1 tablespoon of grated lemon peel
1 tablespoon of lemon juice
1/2 cup of shredded Parmesan cheese
1/4 of chopped basil
1/3 cup of grated Pecorino (optional for topping)
In a separate pot, prepare boxed pasta as directed. For this recipe, I love Farfalle. Reserve about 1/2 cup of cooked pasta water before draining cooked pasta. In a large pan, heat olive oil and add chopped garlic to saute. After about 1 minute, add halved tomatoes along with salt and pepper (to your personal taste). Saute for about 1 minute and then add white wine, grated lemon peel and lemon juice. Let saute and reduce for about 8 minutes until tomatoes are soft and wine has thickened slightly to form a wonderful sauce. Remove from heat. Add cooked pasta to saute pan of reduced tomatoes and sauce and stir in shredded Parmesan cheese and fresh chopped basil. Add a few tablespoons of pasta water as necessary to avoid sticky pasta. You may add additional salt and pepper, if needed. Plate and top with more grated Parmesan and/or Pecorino cheese.