Spaghetti Pomodoro


Spaghetti with a tomato sauce made from fresh cherry tomatoes. Once you try it you’ll never make it any other way.


  • ¼ cups Extra Virgin Olive Oil
  • 3 cloves Garlic Sliced In Half
  • ¼ teaspoons Red Seed Pepper Flakes
  • 3 pints Cherry Tomatoes
  • 6 leaves Basil Plus More For Garnish
  • Salt And Pepper
  • 1 pound Spaghett


Put the water on for the pasta.

Put olive oil in a warm pan, add garlic and red pepper flakes. Brown the garlic; be careful not to burn it but do get it nice and golden. Add the tomatoes. Be careful, it will spatter due to the moisture of the tomatoes. Add the basil leaves, salt and pepper. Cook the sauce on medium high until the tomatoes start to break down. At this point I like to get the back of a fork or even a potato masher and crush the tomatoes slightly.

While the sauce is simmering, cook the pasta according to package directions. Drain the pasta and put it in the pan with the sauce. Mix until all the noodles are covered. Transfer to a serving platter and garnish with fresh chopped basil.

Note: I take the pasta out of the water 2 minutes sooner than instructed on the package. I put the pasta right in the pan with the tomato sauce and the pasta continued to cook there. I like it al dente.


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