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Italian Pasta Pomodoro

tammtd's picture
This is amazingly delicious and simple recipe. Made of favorite seasonal salads, Shaved Fennel, Blood Orange, Bucheron Goat Cheese and Candied Walnut Salad.
  Roma tomatoes 20 Medium
  Basil 1 Bunch (100 gm), finely chopped (Approx 0.5 To 0.75 Cup)
  Spaghetti 1 Pound
  Olive oil 1
  Tomato paste 2 Tablespoon
  Salt To Taste
  Pepper To Taste
  Grated pecorino romano cheese 1 Tablespoon

Preheat the oven to 275. Core the tomatoes by removing end stem with a paring knife. Use 1 large baking sheet with edges and pour about 2 tablespoons of olive oil on the sheet. Roll the tomatoes in the oil to coat them with oil.
Roast for 25-35 minutes or until the peel is split and they are slightly tender.
Remove from the oven and let cool.
When tomatoes are cool, peel the skins. Place the tomatoes in a food processor and pulse till they are blended but choppy.
Transfer to a large skillet and simmer. Add about 1-2 tablespoons of olive oil. 1-2 tablespoons of tomato paste and salt and pepper to taste. Simmer for about 10 minutes. Add chopped basil.
Cook the pasta till it’s al dente in a large pot of salted (1 tablespoon) water. Strain. Dip the pasta into the sauce using tongs and then place on a serving plate. Top with grated pecorino-romano cheese.

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Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
20 Minutes
Cook Time: 
35 Minutes
Ready In: 
55 Minutes
Italian Pasta With Tomatoes
Dinners can be real fun with spaghetti rich with the flavor of tomatoes and this recipe tells just that. Check out Tamra Davis with her friend Sam making Roman inspired Pasta Pomodoro with spaghetti and lots of roma tomatoes. Makes dinners with friends real fun!

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Anonymous's picture
Italian Pasta Pomodoro Recipe Video, Italian Pasta With Tomatoes