PASTA POMODORINI - EVOO, TOMATOES, HERBS & SPICE!

Pasta Pomodorini - EVOO, Tomatoes, Herbs & Spice! image

Provided by Chicagoland Chef du

Categories < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

Previous Next

3/4 lb pasta, your choice but a hearty one is best, I use linguine
1/4 cup extra virgin olive oil, plus more for drizzling
1/4 cup garlic, rough chop, I used 5 large cloves, amount is flexible
1/4 teaspoon red pepper flakes, I use more by sprinkling the bottom of the skillet
1 pint cherry tomatoes, cut in half, I used less
sea salt, to taste
1 1/2 teaspoons dried Italian seasoning, can use 1/2 C torn fresh basil leaves
1/2 cup parmesan cheese, reggiano cheese, grated

Steps:

Bring a large pot of salted water to a boil over high heat.
Add pasta and cook al dente according to package directions.
While pasta is cooking, heat 1/4 C olive oil in a large skillet over moderate heat.
Add the garlic and cook until the garlic pieces are golden brown and crisp. Stirring constantly. Careful not to burn.
Add the red chili flakes, cook for 30 seconds
Raise the heat slightly and add the tomatoes. Simmer briskly to soften the tomatoes and thicken the juices, about 3 minutes. Season with salt. At this point I added more olive oil.
When the pasta is al dente, scoop out 1/2 cup of pasta water and set aside.
Drain the pasta and add to the tomato mixture. Toss to coat. Add the pasta water to thin the sauce and pasta. *I use approximately 1/4 cup, but this amount can vary. You may decide not to use any.
Transfer to a warmed serving dish and sprinkle with parmesan-regiano cheese.
Drizzle with olive oil, if desired.
Serve immediately with a salad, crusty bread and WINE!