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Kosher Nexus
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Pasta Pomodoro

Ingredients

  • 1 pound spaghetti
  • 5 tablespoons extra-virgin olive oil, divided
  • 4 garlic cloves, thinly sliced
  • 1/4 teaspoon red pepper flakes, optional
  • 3 pints (about 2 pounds) cherry tomatoes
  • 1/3 cup dry white wine
  • 4 large basil sprigs, plus leaves for garnish
  • 3/4 teaspoon kosher salt, plus more for seasoning the pasta water
  • Freshly grated Parmesan cheese, for serving (optional)

Method

  1. Cook the pasta:

    Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions for al dente, about 10 minutes. Reserve 1 cup of the pasta cooking water.

    Simply Recipes / Photo by Jen Causey / Food Styling by Jennifer Wendorf / Prop Styling by Phoebe Hauser

  2. Meanwhile, make the sauce:

    While the pasta cooks, heat 3 tablespoons of the oil, the garlic, and red pepper flakes (if using) in a large high-sided skillet over medium-low heat. Cook, stirring occasionally, until the garlic is sizzling and just starting to brown around the edges, 5 to 6 minutes.

    Simply Recipes / Photo by Jen Causey / Food Styling by Jennifer Wendorf / Prop Styling by Phoebe Hauser

  3. Add the tomatoes, wine, and basil:

    Increase the heat to medium-high and stir in the tomatoes, wine, basil, and salt. Cook, covered and stirring occasionally, until the tomatoes are softened and bursting, about 5 minutes.

    Uncover and use the back of a spoon to pop and mash the tomatoes. Decrease the heat to medium-low and cook, uncovered, stirring occasionally, until thickened, 1 to 2 minutes.

  4. Combine the pasta and sauce:

    Using tongs, transfer the cooked pasta straight from the pot to the sauce in the skillet. Toss the pasta with the tomato mixture, 1/2 cup of the reserved pasta water, and the remaining 2 tablespoons of oil until fully coated and the sauce is glossy, about 2 minutes.

    If needed, add up to the remaining 1/2 cup of reserved pasta water until the desired consistency is reached. Serve hot with Parmesan (if desired) and more basil.

    The sauce can be made up to 5 days ahead of time, stored in the fridge, and tossed with the hot pasta and pasta water to serve. Leftover dressed pasta will keep for a day or two. Add a splash of water before gently reheating.