Tasty easy weeknight pasta

One of the dishes my mom made pretty regularly growing up was a copy cat recipe for Olive Garden’s Capellini Pomodoro, a pasta dish with a sauce consisting of olive oil, garlic, diced tomatoes and basil. It was a great summer pasta dish, not to heavy with a nice light flavour. Since yesterday turned out to be a super hot day, I decided to make my own version of this pasta.

During our last trip to Chicago, Matt and I picked up some red chile pasta at Eataly,  I’ve been dying to use it so it seemed like a good time to! I set a pot to boil. As I waited for the water to boil I minced garlic and ginger, cut Roma tomatoes in a large dice and I chiffonade some basil. Chiffonade means stacking your basil leaves, rolling them into a cigar shape and thinly slicing.

when the water began to boil I placed my pasta in the pot. As the pasta cooked I made the sauce. I heated olive oil in a large skillet and added my garlic and ginger. I then added my tomatoes.

The tomatoes simmered in the oil.  I stirred occasionally until the pasta was done.  I strained the pasta and added it to the skillet and tossed in the sauce with the basil.  I also added some smoked sea bass, just for fun!

I served the pasta sprinkled with a bit more basil.

The dish came together really quick, in under a half hour I’d say, and made for a nice lighter pasta dish on a super hot day!

Pasta with Light Tomato Basil Sauce
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Ingredients
  1. 1/2 pound dried pasta, angel hair or spaghetti
  2. 2 TB olive oil
  3. 1 clove garlic, minced
  4. 1 tsp ginger, minced
  5. 2 Roma tomatoes, cut into a large dice
  6. 1 TB basil, chiffonade
  7. Salt and pepper
Instructions
  1. Set a pot of salted water to boil. Once boiling add pasta.
  2. As pasta cooks heat olive oil in a large skillet over medium high heat. Add garlic and ginger and sauté a minute then add tomatoes. Season with salt and pepper and reduce heat to medium. Sauté tomatoes, stirring occasionally until the pasta is cooked. If the tomatoes become too try looking add 1/4 cup of the pasta water to the skillet.
  3. Strain the pasta and add it to the skillet with the tomatoes. Toss, add the basil and toss again and serve.
Notes
  1. Feel free to use flavoured pasta instead of regular pasta. Also feel free to add some cooked protein of your choice to the skillet when you toss in the pasta.
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