March 31, 2020
My new favorite quick pasta recipe
This is by far my new favorite pasta recipe that comes together in no more than 20 minutes.
I am impressed by its simplicity and of course deliciousness. The ingredients are few, and the trick is to use fresh tomatoes, cut a certain way. Also be sure not to mince the garlic but rather to keep them as whole cloves to simply infuse the olive oil instead of overpower the entire dish.
And it comes together in no time!
100% recommend 🙂
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Simple Tomato Parmesan Pasta.
- 4 tablespoons olive oil
- 2 cloves garlic
- 4 cups fresh grape tomatoes
- 1 pound short cut pasta ((I used pipe rigate.))
- 1/2 cup Parmigiano Reggiano, freshly grated
- Heat olive oil and whole garlic cloves in a large skillet over medium-low heat until garlic is fragrant. Meanwhile, chop about 2/3 of the tomatoes into quarters lengthwise, about 1/3 into halves lengthwise, and make an “x” in the top of a few whole ones. Add all tomatoes to olive oil and garlic, and cook for about 7 minutes until tomatoes have softened and blended into sauce. Meanwhile, cook the pasta until al dente, making sure to salt the water once it boils and before you put the pasta in.
- Drain the pasta, and add it to the tomatoes. Add in freshly grated Parmigiano Reggiano, and stir until everything is well incorporated and pasta is coated in sauce. Serve immediately with additional Parmigiano Reggiano. Buon appetito 🙂