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Valentino Pasta

Recipe-Pasta Pomodoro


This dish is really fantastic. It has the ability to highlight the taste and texture of a really good dry pasta yet let the sauce be the perfect condiment that it should. That being said I don’t make it too much. You need really nice tomatoes.  So, I typically make it a couple of times and the end of summer/beginning of fall when the roma tomatoes are in full swing. Well, to my surprise I saw some nice looking ones at the store and put this together the other night.

I’m not sure why Scott Conant from Food Network gets so much credit for this dish. It’s been around for ages, and while my version isn’t ground breaking there a few differences from others you’ll find. I hope you don’t let the blanch, shock, peel of the tomatoes discourage you. This recipe is simple, and doesn’t take that much time. Flavor extra virgin oil with garlic, basil, and red pepper flakes. Add tomatoes and cook for 10-15 minutes. Add pasta. I really like to cook the sauce for just enough time for the tomato to break down a bit, but so they stay really fresh tasting. Enjoy!

Pasta Pomodoro


1 lb awesome quality pasta :)

6-7 roma tomatoes blanched, peeled, seeded

¼ C extra virgin olive oil

3 cloves garlic crushed (not chopped)

20 whole basil leaves

½ C Parmigiano Reggiano

Pinch crushed red pepper



  1. In a large cold skillet put olive oil, garlic, red pepper, and most of the basil leaves (saving 5-6) and turn on medium low heat. Toast 6-7 min or til basil is crispy and garlic is light brown.
  2. Remove garlic and basil. Add tomatoes, season w salt and turn heat to medium. Bring it to barely simmer and cover for 4-5 min. Drop your pasta in salted boiling water.
  3. Using a fork or potato masher break up any large chunks of tomato until you have the consistency you want. Uncover and bring the sauce to a boil for 2-3 min.
  4. When pasta is just short of al dente add it to the sauce and finish cooking for 1 min.
  5. Turn the heat off. Chop your last few basil leaves and stir them in along w the Parmigiano.  Finish w a little more EVOO.

2 Responses to “Recipe-Pasta Pomodoro”

Author comments are in a darker gray color for you to easily identify the posts author in the comments

  1. Neva says:

    Sounds so good! I’m gonna make this! Thanks!!

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