Spaghetti Pomodoro


8 ripe Roma tomatoes, cored, seeded, & diced

4 garlic cloves, minced

1/3 cup extra virgin olive oil

8 basil leaves, torn

salt & pepper

1 pound al dente cooked pasta, reserve water


1. In large skillet, heat olive oil

2. Add tomatoes and garlic until garlic starts to turn golden

3. Add hot pasta & ¼ cup of reserved pasta water

Salt & Pepper to taste.

4. Remove from heat and toss fresh basil with pasta & tomatoes

5. Transfer to serving platter and grate fresh Reggiano Parmigano over top.

6. Enjoy!