Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Pomodoro is Italian for tomato. Claudia prepares this light, simple pasta dish at least once a week. She adds any flavorful ingredients she has on hand, such and chopped black or green olives
Ingredients[]
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 1 (28-ounce) can whole tomatoes, undrained and coarsely chopped
- 1/4 cup finely sliced fresh basil
- 8 cups hot cooked penne (about 1 pound uncooked tube-shaped pasta)
Directions[]
- Heat oil in a large nonstick skillet over medium heat.
- Add garlic; cook 2 minutes, stirring constantly (do not brown).
- Stir in pepper, salt, and tomatoes; bring to a boil.
- Reduce heat; simmer 7 minutes or until slightly thick, stirring occasionally.
- Remove from heat; stir in basil.
- Serve over pasta.
Yield: 6 servings (serving size: 2/3 cup sauce and 1 1/3 cups pasta)