Tomato Garlic Pasta
User Reviews
5
-
Prep Time
15 mins
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Cook Time
40 mins
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Servings
4
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Calories
509 kcal
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Course
Main Course, Dinner
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Cuisine
Greek
Tomato Garlic Pasta
Description
Tomato Garlic Pasta combines freshly grated ripe tomatoes, prepared by removing the skins through grating, with crushed and chopped garlic sautéed in extra virgin olive oil. The tomatoes are simmered on medium-low heat for about 40 minutes with sea salt and freshly ground black pepper, concentrating their flavors into a sauce.
Spaghetti is cooked separately in salted boiling water until al dente, then transferred directly into the tomato sauce to allow the pasta to absorb some sauce and meld flavors. Tossing the pasta with the sauce completes the cooking process.
The dish can be served hot, optionally garnished with fresh basil leaves for herbaceous aroma and freshly grated Parmesan cheese to add richness and depth. This pasta showcases the natural sweetness and acidity of ripe tomatoes balanced by garlic’s pungency and olive oil’s smoothness.
This simple pasta makes a satisfying meal focused on quality ingredients and careful simmering rather than complex preparation.
Ingredients
- 1 lb spaghetti pasta
- 2 lb tomatoes grated, ripe
- 10 garlic crushed and roughly chopped, cloves
- 2 tablespoons extra virgin olive oil plus more for drizzling
- salt sea salt
- black pepper freshly ground
for serving
- basil optional, fresh leaves
- Parmesan Cheese optional, grated
Instructions
- Cut the top of the tomatoes. Using the large holes of a box grater, grate the cut ends of the tomato into a large bowl. Discard the skins.
- Crush the garlic cloves. Discard the skins and chop the cloves into smaller pieces. You can leave them large or mince; it is up to you.
- Set a large deep skillet over medium-high heat.Add two tablespoons of extra virgin olive oil.Add the chopped garlic and saute, stirring, until fragrant, for two to three minutes. Add the tomatoes and stir—season to taste with sea salt and freshly ground pepper—Cook sauce on low-medium heat for about 40 minutes.
- In the last fifteen minutes of cooking the sauce, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
- When pasta is done, grab it with tongs and transfer it to the large skillet with the sauce. It is ok to move some pasta water in the process. Stir to let sauce cover all the pasta. Remove from heat.
- Serve in pasta bowls with more pepper, fresh basil, extra virgin olive oil, and Parmesan as desired.
Notes
- For canned tomatoes, pulse them in a food processor or grate with a box grater to break down texture before cooking.
- Nutritional information provided is approximate and depends on products used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 509 kcal
% Daily Value*
| Calories | 509kcal | 25% |
| Carbohydrates | 96g | 32% |
| Protein | 19g | 38% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 22mg | 1% |
| Potassium | 811mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1890IU | 38% |
| Vitamin C | 33mg | 37% |
| Calcium | 82mg | 8% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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