Pasta al Pomodoro

January 11, 2011
By

A True Classic

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This is one of those great, classic pasta recipes that never seems to make its way out of your kitchen because it’s a family favorite and too easy to be true. This makes for a great meal if you are looking to feed a large number of people, and best yet, the prep time is zero!

Ingredients

  • 4 c Water
  • 2 Garlic cloves (finely chopped)
  • 1 Package of Cappellini
  • Extra virgin olive oil
  • Red pepper flakes
  • 1 28 oz. can of Whole, peeled tomatoes
  • Few sprigs of basil
  • Pinch of salt & pepper

You’ll also need:

Instructions

  1. In a large pot, bring four cups of water to a boil and add a pinch of salt. Pour pasta into the boiling water and let it cook until tender.
  2. Once the pasta is ready, strain them with a colander (make sure to save a small cup of the pasta water and set it aside for later).
  3. Finely dice your garlic and add to the large pot along with the red pepper flakes and olive oil. Let simmer on low heat.
  4. Pour the drained pasta back into the pot and add in the tomatoes. Thoroughly combine the mixture. Add in a little of the water if the pasta gets too dry.
  5. Give the pasta a good seasoning with lots of freshly cracked salt and pepper.
  • Chop up your fresh basil and put it in last minute. Serve hot and enjoy!
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