Home Cooking: Pasta with Tomato, Basil and Garlic

So it’s pasta. Dressed simply with tomatoes, garlic and olive oil. What’s the big deal? I’ll tell you. It’s comforting, easy to make and relatively inexpensive. It never fails in those “I could care less for cooking” moments. Which typically occur on a weekday night when all you want is to plop in bed. Take it away!

Feeds: Two

You’ll need …

2 tomatoes (chopped), 2 cloves of garlic (finely sliced), 1/3 cup

olive oil, basil (4-5 leaves torn by hand), crushed red pepper flakes

(a pinch), salt and pepper to taste.

½ box of angel hair pasta (or spaghetti)

Pecorino Romano

Now what?

Heat the olive oil over medium-high heat, add garlic and cook for about 1 minute.

Add chopped tomatoes. Season with salt and the red pepper

flakes. Add the basil. Reduce heat to medium and simmer for about 5

minutes. Set aside.

Cook the pasta (follow the box’s instructions). Drain and toss with the sauce. Top with grated Pecorino Romano cheese. 

By the way …

Set the water for the pasta on the stove right at the

beginning. Chop your ingredients and get started on the sauce while you

wait for the water to boil.

I didn’t have basil on hand. If you find yourself in the same predicament, don’t sweat it. The pasta will still do.

If you have white wine handy, pour in a splash after you add the tomatoes to the pan. Season, reduce heat and simmer.

Ricotta salata

gives this pasta a nice lift. But who am I kidding? I just don’t have

that sitting in my fridge at all times. Pecorino Romano works well as Parmesan.