Pasta Pomodorini Evoo Tomatoes Herbs Spice Recipes

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and stir.
• While the pasta cooks, heat 1/4 cup olive oil in a large skillet over medium heat. Add the garlic and cook until the slivers are golden brown and crisp, then add the chiles and cook for about 30 seconds. Raise the heat to high and add the tomatoes. Cook until the tomatoes soften and the juices thicken, about 3 minutes. Add the basil and season with salt and pepper.
• When the pasta is al dente, scoop out about 1/2 cup of the pasta cooking water, then drain the pasta. Return the pasta to the warm pot off the heat. Add the sauce and mix well. Add some of the reserved cooking water if the pasta seems dry. Transfer to a warm serving bowl and grate Parmesan over the top, to taste. Drizzle with a little more olive oil. Serve immediately.

Steps:

• Bring a large pot of salted water to a boil over high heat.
• Add pasta and cook al dente according to package directions.
• While pasta is cooking, heat 1/4 C olive oil in a large skillet over moderate heat.
• Add the garlic and cook until the garlic pieces are golden brown and crisp. Stirring constantly. Careful not to burn.
• Add the red chili flakes, cook for 30 seconds
• Raise the heat slightly and add the tomatoes. Simmer briskly to soften the tomatoes and thicken the juices, about 3 minutes. Season with salt. At this point I added more olive oil.
• When the pasta is al dente, scoop out 1/2 cup of pasta water and set aside.
• Drain the pasta and add to the tomato mixture. Toss to coat. Add the pasta water to thin the sauce and pasta. *I use approximately 1/4 cup, but this amount can vary. You may decide not to use any.
• Transfer to a warmed serving dish and sprinkle with parmesan-regiano cheese.
• Drizzle with olive oil, if desired.
• Serve immediately with a salad, crusty bread and WINE!

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.
• Pour olive oil in a large deep skillet over high-heat. Saute onions and garlic until lightly browned. Reduce heat to medium-high and add tomatoes, vinegar and chicken broth; simmer for about 8 minutes.
• Stir in red pepper, black pepper, basil and cooked pasta, tossing thoroughly with sauce. Simmer for about 5 more minutes and serve topped with grated cheese.

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and stir.
• While pasta cooks, heat 1/4 cup olive oil in a large skillet over medium heat.
• Add the garlic and cook until the slivers are golden brown and crisp, then add the red pepper flakes and cook for about 30 sec.
• Raise the heat to high and add the tomatoes. Cook until the tomatoes are softened and the juices thicken, about 3 minute.
• Add the basil and season with salt and pepper.
• When the pasta is al ednte, scoop out about 1/2 cup of the pasta cooking water, then drain the pasta.
• Return the pasta to the warm pot off the heat.
• Add the sauce and mix well. Add some of the reserved cooking water if the pasta seems dry.
• Transfer to a warm serving bowl and grate Parmesan over the top. Drizzle with a little olive oil and serve immediately.