This recipe uses a shortcut with an instant tomato seasoning premix, while still capturing the simple, fresh flavors of a classic pasta al pomodoro. This method produces a delicious and quick weeknight dinner.
classic pasta
al pomodorro
Ingredients
225g pasta (spaghetti, penne, or fusilli)
1 packet of Nidos instant tomato premix seasoning
2 tbsp olive oil
2 cloves garlic, minced
1 cup water or low-sodium vegetable broth
1/2 cup fresh basil, chopped, plus extra for garnish
1/4 cup grated parmesan/Edam cheese, plus extra for serving
Salt and black pepper to taste
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Preparation
Boil the pasta. Bring a large pot of heavily salted water to a boil. Cook the pasta according to package directions until it is al dente, or firm to the bite.
Sauté the aromatics. While the pasta is cooking, heat the olive oil in a large skillet or pan over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
Create the sauce. Add the water or broth to the skillet and bring to a simmer. Stir in the Nidos tomato premix seasoning, mixing until it is fully dissolved. Continue to simmer for 2–3 minutes, allowing the sauce to thicken slightly.
Combine the pasta and sauce. Before draining the pasta, reserve about 1/4 cup of the starchy pasta water. Drain the cooked pasta and add it directly to the pan with the sauce.
Finish the dish. Add the chopped fresh basil and parmesan cheese to the skillet. Toss everything together, adding a splash of the reserved pasta water if needed to help the sauce cling to the noodles. Season with salt and pepper to taste.
Serve. Plate the pasta and garnish with additional fresh basil and a generous dusting of grated parmesan/edam cheese. Serve immediately.
