Simple tomato-basil pasta


Although this sauce is ultra easy to make, the flavors are complex. I will never buy sauce in a jar because the home made version is very easy and quick to make, not to mention so much tastier! This sauce takes about 30 minutes, including the preptime. The one thing you need to really pay attention to is the quality of the tomatoes. Make sure to go for organic here (they tend to be tastier), and make sure they are juicy and deep red. The number one test for good tomatoes is to smell a bunch on a vine. It’s one of my favorite smells (up there with Lavender and roses). The more fragrant, the better.


Here is what you’ll need:

  • 1/3 cup of olive oil
  • 5 cloves garlic, minced
  • 1/2 tsp. crushed red pepper (Alleppo pepper is best)
  • 1/2 tsp. Italian seasoning
  • 6 organic vine-ripened tomatos, peeled and chopped
  • 1 tsp. salt (or to taste)
  • 1 17.6 oz. packet of gemeli pasta (or any pasta)
  • 2 tbsp. chopped fresh basil
  • Grated Pecorino Romano cheese

Make a small slit in all the tomatoes and submerge the tomatoes in just boiled water for 10 minutes. Rince the tomatoes and replace water with icy water. The tomato skin should be easy to peel off.

While the tomatoes are submerged in the water, add water to big and deep pot and bring to boil for the pasta.

Next, add olive oil to a deep skillet and turn to medium high heat. Sauté the garlic with the crushed red pepper and Italian seasoning. After a minutes of so when the garlic starts to turn brown, add the chopped tomatoes and salt. Don’t let the garlic get too brown.

With a masher, crush the tomatoes a little (just press down 5-6 times). Bring to a simmer, cover, and cook for about 5 minutes.

Once the pasta is ready, spoon the sauce over it and as much Pecorino Romano as you like.






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