Pasta Pomodoro
Summer
Garden to Table: Inspiration from summer in Positano, Italy - Tomatoes or Pomodoro Principe Borghese, and bunches of sweet Italian basil.
Pasta Pomodoro reminds me of a week I spent in Positano, Italy along the Almalfi Coast. The town is about one hour drive form Naples, with houses and shops perched on the mountain overlooking a deep ocean. The beaches are made of coarse sand and pebbles, and due to its warm climate, there is abundance of produce- mainly tomatoes, and lemons which Almalfi Coast is famous for.
Back when I visited, I visited this fruit/vegetables stand, and this is where I had my first taste of Positano tomatoes. The tomatoes are small and elongated in shape, but it was firm, sweet, and super juicy. I love them so much I decided to get a bag back to my hotel. Then at a far corner glance, i saw a seed packet- for about 1 Euro. The vendor said its the seeds of the Positano tomatoes called Pomodoro Principe Borghese- the same ones I loved so much. It is grown abundant in vines, and its much smaller than the Roma tomatoes you see in stores. So I bought a pack so I can take it back to my home. Please keep in mind that any seeds you bring back to the US must be declared and labeled as such for imports.
This recipe reminds me of abundant produce during summer weeks in Italy. Superior ingredients are the bases if Italian cooking. No additives, sugar, or anything extra. Just pure food.
In my garden: Pomodoro Principe Borghese, and sweet Italian basil.
Tomatoes or Pomodoro Principe Borghese are at its height of the season with sweet Italian basil plant at its full bloom. This no-fuss minimal ingredient is a definite for a fresh summer meal. Only few ingredients and everything comes together.
Pasta Pomodoro- Sauce is made with tomatoes, cooked down with garlic and basil.
Another flash back of my week in Positano in summer. After gobbling a plateful of Pasta Pomodoro, went for a swim in the cool waters.
After a refreshing swim in the ocean, time for more snacks- first stop for a salty fried seafood- at for salted prawns and calamari at Cuoppo d'Amalfi and sweet Italian blood orange Gelato for dessert.
Every time I make Pasta Pomodoro at home, the images of summer week I spent in Positano and the Almalfi Coast bring back so many memories. This dish has minimal ingredients, but takes a little time for the sauce to render down. Make a big batch and enjoy a refreshing pasta in the summer months.
Simple sauce.
Flavors are simple yet fresh and satisfying from the tomatoes off from the vine.
Recipe: Pasta Pomodoro
Pound or two of the best tomatoes from the farmers market or from your own garden. I used Pomodoro Principe Borghese but you can substitute for smaller vine tomatoes or ripened Roma tomatoes.
Bunches of sweet Italian basil. From your garden or from the farmers market.
Cloves of garlic- as much or little as you like. Traditional method calls for skin-on full cloves for Pasta Pomodoro. This leaves a faint garlic aroma and taste instead. Or use without skin in the tomato sauce for a full garlic effect.
Olive oil- lots of olive oil for the sauce and for the pasta.
Salt
Italian cheese to garnish- optional
Cut the tomatoes in half.
Add a bit of olive oil to coat the pan. Add in the cut tomatoes and cook until the water has evaporated and you end up with a jammy paste. Add in salt to taste. Add in few torn Italian basil leaves. Let it simmer.
Prepare the water for cooking pasta. Salt the water so it tastes like the Ocean. Add pasta once water begins to boil.
In a separate pot, add in globs of olive oil. Add in cloves of garlic- with the skin on. Sautee in the olive oil for about 2 minutes until you smell the garlic aroma.
Carefully, add in the al dente pasta from the water straight to the olive oil and garlic mixture. Be careful for splattering of water and oil.
Mix in the pasta with garlic oil to infuse the flavors. Take out the garlic after it has been soften.
Take a glop of the simmering tomato sauce into the garlic oil and noodle mixture and gently toss the sauce and pasta together and add in fresh Italian sweet basil.
Another option is to skip the garlic oil and noodle infusion step and add the shopped garlic directly to the pasta sauce with the tomatoes. Cook the pasta in water, and transfer directly to the sauce. Serve immediately with springs of fresh Italian basil.
The sauce may take some time to render down, but make a big batch to save it for another day for a quick and easy meal. The recipe is not based on exact measurements- because each ingredient will be different and its all matter of taste, and technique. For faster yielding sauce, make a smaller batch.