Rustic Pomodoro Pasta

Everyone loves pasta. And this recipe is sure to please all pasta lovers. It is so simple to make. You can serve it hot or cold. And you can pretty much use any type of pasta that you want.  And the best part is that it is very healthy for you! Next time you want pasta turn to this recipe instead of the alfredo sauce. Pomodoro is a type of italian sauce. And mine is Rustic because it is chopped up and not simmered down into a sauce sauce.

Rustic Pomodoro Pasta

Equipment- pot for pasta, colander, knife, cutting board, skillet, and pepper mill


1 lb pasta cooked, drained (I used a tri colored spaghetti from a special Italian Market... So much better then boxed pasta.)
6-8 Roma Tomatoes roughly chopped
5 garlic cloves finely chopped
1 large shallot chopped
2 turns* of Olive Oil Extra Virgin
1 turn* of Balsamic Vinegar
10 -12 basil leaves chiffonade**  or chopped 
Salt  to season
Fresh Cracked Pepper
* a turn is around the outside of a skillet or pan that is about 16" 1 time. Not coating the bottom.
** chiffonade is a technique where you stack the basil leaves on each other, roll them length  wise like you would a cigar  and then thinly cut across the roll (WITH A VERY SHARP KNIFE. If you use  a dull knife on basil you will bruise it and make it icky) Cutting them that way makes pretty little ribbons!


Combine the tomatoes, garlic, shallots and basil in a pan. Use your 2 turns of olive oil in the pan.  Season with salt. Saute on medium heat for 5-7 minutes. Use turn of balsamic. Combine the completed Pomodoro sauce with the pasta.  Top with cracked pepper. I love it cold but you can keep the pasta hot and do it that way too.


Buon appetito!