Super simple spaghetti pomodoro (gf + v)


I was an overzealous tomato-buyer at Costco last week, and the next thing I knew there was a large tray of beautiful cocktail tomatoes threatening to spoil in my kitchen (the insane heat wave we’re having here didn’t help matters). A perfect opportunity to make a quick but delicious pasta pomodoro! This recipe has so few ingredients but each one is really crucial to its amazing, classic flavor (don’t even think of substituting dried ingredients for fresh in this recipe – total waste of time!). This is a totally different experience than eating your pasta with boring premade marinara sauce. Give it a try! Fair warning: your kitchen will smell amazing and this stuff is hard to stop eating. If you serve it with sides, you’ll get 4 servings – but if it’s a one-dish meal, count on just feeding two hungry adults!



  • 1 lb package of gluten free spaghetti or angel hair (or can use regular if you prefer)
  • 4 Tbsp of extra virgin olive oil
  • 2 fresh garlic cloves
  • 10-12 ripe cocktail tomatoes
  • 1/2 cup of fresh basil leaves (grow your own – gift that keeps on giving!)
  • sea salt to taste



Cook pasta very al dente according to package instructions (the pasta will finish cooking in its sauce for maximum flavor). Chop your tomatoes into approx 1/2″ chunks (I slice them into 4 wedges, halve each wedge and then cut it crosswise in thirds for consistent sizing).


Crush the garlic and place in a large wok or fry pan with the olive oil over LOW heat (the garilc will burn quickly and impart a bitter taste if you have the heat too high).


Let it simmer for just a minute or two and then add the tomatoes. Give it a stir and bring the heat up to medium-high, stirring frequently, for about 5 minutes.


When the pasta is al dente, drain it, reserving about 3 Tbsp of the pasta water (add that wonderful starchy water to your cooking tomatoes – it will help thicken up your sauce just a bit).

Add the drained pasta to your tomato sauce and mix until well combined. Let it cook for another 3-4 minutes so it absorbs some of the extra cooking liquid. Finally, roughly chop your fresh basil leaves and add to the mix, along with a sprinkle of sea salt to taste.


Serve hot. Buon appetito!



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