The Best Pasta Pomodoro

Fill an 8 quart soup pot halfway with water (4 quarts) and bring to high heat to boil.

In a 4.5 to 5 quart sauté pan, add 1/2 cup of extra virgin olive oil and set to medium high heat.

Once the oil is heated and shimmering (about 2-3 minutes), add 2 lbs of cherry or grape tomatoes.

Add 9 cloves of crushed garlic (or 3 tbsp), 1 tsp of seasoned salt, and 1/2 tsp of black pepper to the pan.

Sauté the mixture for about 2 minutes until it becomes saucy.

When the water in the pot comes to a boil, add 1 tbsp of salt and 1 lb of angel hair pasta, stirring well.

Reduce the heat to medium to prevent boiling over and cook the pasta according to the package's al dente instructions (about 2-3 minutes).

While the pasta cooks, reduce the heat on the sauce to medium and cover for 6-8 minutes, stirring occasionally and pressing down on the tomatoes.

Once the pasta is cooked, strain it without reserving pasta water.

Add the cooked and drained pasta directly into the sauce pan and toss everything together with tongs to coat the pasta in the sauce.

Equipment Needed

Spice Level: