Pasta Arrosto di Pomodoro e Aglio | Roasted Pomodoro and Garlic Pasta
Pomodoro in Italian means tomato. They are a basic necessity in the Italian kitchen. At their height of ripeness, I use them in many different ways. Just when they are a bit too ripe, or their skins begin to shrivel, I roast them. This recipe is a quick and glorious pasta that guarantees you will be eating in a jiffy. Don’t forget the vino!! This garlicky-tomato pasta pairs very well with a big and beautiful Brunello di Montalcino from Madonna Nera.
See ingredients, directions and pairings.
Ingredients
Roasted Tomatoes, see recipe
2 tablespoons EVOO
2 Garlic Cloves, chopped roughly
1 pound Pasta, cooked al dente as directed on the package
Generous Sprinkle of Parmesan or Violife Plant-Based Parmesan Cheese, grated
Directions
Bring a large pot of water to boil and add a pinch of sea salt and the pasta.
Cook until al dente as directed.
In the meantime, add the EVOO to a saute pan over medium heat.
Toss in the garlic and stir so they do not burn.
When they begin to take on some color add the roasted tomatoes.
Stir to combine and simmer until the pasta is cooked al dente.
Before draining the pasta add a couple of spoonfuls of the pasta water to the sauce.
Add the drained pasta directly into the sauce and toss until coated evenly.
Serve immediately with a sprinkle of grated Parm.
Additional Pairings
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