Penne Pomodoro | A Classic Italian Pasta Recipe
A simple tomato sauce using fresh tomatoes and a few other simple ingredients to create a fresh and delicious sauce that uses summer's bounty.
Servings 4 people
Ingredients
- 2 lbs fresh summer tomatoes If fresh tomatoes aren't available, use canned whole San Marzano tomatoes
- 4 large cloves fresh garlic
- 1/4 cup extra virgin olive oil
- 1 tsp of salt plus more if needed
- a pinch of black pepper
- 1/4 cup fresh basil leaves
- 1 Lb Penne Pasta
Instructions
- Bring a large pot of water to a boil on the stove.
- While the water heats up, finely chop the garlic cloves and set aside.
- Begin heating a large saucepan or pot over medium heat. Add in the 1/4 cup of olive oil.
- On the bottom of each of the tomatoes, cut an x
- Once the water begins to boil put the tomatoes in the boiling water and blanch for about 30 seconds. Remove the tomatoes and place on a plate to cool.
- Sautee the garlic in the saucepan with the olive oil. Stir occasionally so it doesn't burn. Cook until it just starts to turn a little brown.
- While the garlic is cooking roughly chop the tomatoes. When the garlic begins to turn golden add in the tomatoes and all of the juice to the pan, be careful because it might splatter a little bit. Let this mixture simmer for about 5 minutes. Stir occasionally.
- While the tomatoes and garlic are cooking, salt the boiling water and add the pasta. Cook until the pasta is still very al dente( a little crunchy on the inside)about 5-7 minutes and drain.
- Puree the tomato sauce with an immersion blender until it is mostly smooth with a few chunks. You can also carefully do this in a blender, but it will be hot. Place a dish towel around the lid of the blender so that you won't get burned if any liquid comes out.
- Once the sauce is pureed, taste for salt and stir in the pasta. Let the pasta finish cooking in the sauce and soak up some of that flavor.
- Once the pasta is cooked - tear in the fresh basil leaves and stir.
- Serve immediately.