Pasta Pomodoro

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

Makes 3-4 servings

Ingredient List:

• 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)

Step By Step Instructions:

Place a small amount of oil in a sauce pan 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-salted water to the boil, but just enough to generously cover the pasta you’ll be cooking. Cook pasta al dente.

Using tongs, transfer pasta from cooking water to the pan of tomatoes (taking some pasta cooking water with you). Stir well and simmer for 1 minute. Serve garnished with fresh basil.

Cook’s Tip: The carrot serves the purpose of cutting the acidity in a tomato-based sauce of gravy.