pasta pomodoro

With bacon.

With chopped olives.

Topped with fresh basil.

Spiced up with red pepper flakes.

Add sauteed mushrooms.

Add half a chopped onion.

On penne, topped with mozzarella, and broiled.

Blended smooth and served with angel hair.

Using cherry tomatoes instead of canned.

These are just some of the ways I’ve customized and tweaked this very basic pasta recipe. Pasta with tomato sauce is a regular in my house. It comes together quickly, measures out well, and depending on our hunger level, either leaves lunch for tomorrow or leave no leftovers at all. Also, except for the pot you boil the pasta in, it’s a one-pot meal you can prepare with ingredients you have on hand.

Pasta Pomodoro
Serves 2

You will need:
1/2 lb. dry pasta (your choice; this dish works equally well with shorter and longer pastas)
1-2 tbsp. olive oil
2 cloves garlic, chopped
1 14-oz can diced or crushed tomatoes (I recommend Hunt’s or Miur Glen)
1 pinch sugar
Salt and pepper to taste
Parmesan cheese, for serving

Prepare the pasta according to package directions.

Meanwhile, heat the olive oil over medium-high heat. When the oil shimmers, add the garlic and cook until fragrant, about 1 minute. Add the can of tomatoes, sugar, salt, and pepper. Stir to combine. Let reduce at least ten minutes.

When pasta is ready, place pasta directly into sauce pan. Toss the pasta in the sauce and continue to stir for one minute. Serve immediately, topping servings with freshly grated parmesan cheese.

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