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Fresh Tomato Pasta
Author
Jesseca
Ingredients
3
cups
fresh tomatoes, seeded and choped
2
cloves
fresh garlic
minced
5
Tablespoons
olive oil (divided)
I like to use Pompeian Robust Olive Oil
1/2
teaspoon
salt
1/4
teaspoon
pepper
1/4
teaspoon
red pepper flakes
1
(16 oz) box
spaghetti noodles
6
large
fresh basil leaves, chopped
fresh Parmesan cheese, grated
1-2
cups
cherry tomatoes, sliced in half
(optional)
Instructions
Heat 3 tablespoons of olive oil in a large deep skillet until hot. Add your tomatoes, garlic, salt, pepper, and crushed red pepper.
Mix together well. Lightly mash the tomatoes with the back of a fork or a tomato masher. Simmer 30 minutes over medium heat, stirring occasionally.
Cook the pasta noodles half of the time suggested on the box. Drain.
Add the partially cooked pasta to your tomato mixture. Cook until your pasta is al dente.*
Remove your pan from the heat. Stir in remaining 2 tablespoons of olive oil, fresh basil, cheese, and cherry tomatoes if using.
Notes
*You may need to add additional water to the pan. This is ok. Adjust and add seasoning as desired.