Pasta Pomodorini - Evoo, Tomatoes, Herbs & Spice!

1. 1

   Bring a large pot of salted water to a boil over high heat.

2. 2

   Add pasta and cook al dente according to package directions.

3. 3

   While pasta is cooking, heat 1/4 C olive oil in a large skillet over moderate heat.

4. 4

   Add the garlic and cook until the garlic pieces are golden brown and crisp. Stirring constantly. Careful not to burn.

5. 5

   Add the red chili flakes, cook for 30 seconds

6. 6

   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.

7. 7

   When the pasta is al dente, scoop out 1/2 cup of pasta water and set aside.

8. 8

   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.

9. 9

   Transfer to a warmed serving dish and sprinkle with parmesan-regiano cheese.

10. 10

    Drizzle with olive oil, if desired.

11. 11

    Serve immediately with a salad, crusty bread and WINE!

* Per serving · 4 servings · Values may vary.

No additional tips available.