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.
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