15-Minute Pasta Pomodoro
August 18, 2025
Pasta Pomodoro
Ingredients
- 1/2 lb dried spaghetti
- 1 carton of cherry tomatoes, halved
- 2 tbsp extra virgin olive oil
- 3 cloves of garlic, thinly sliced
- 2 tbsp salted butter, optional
- 2 tbsp chives, finely chopped
- kosher salt
Instructions
- Cook pasta in boiling salted water 1 minute shy of the package directions.
- Heat a sauce pan over low / medium low heat, add the olive oil and sliced garlic. Cook for about 1-2 minutes until fragrant. Add the tomatoes and a large pinch of salt, and toss to coat in the olive oil. Simmer for 5 minutes, stirring occassionally. Smash about half of the tomatoes with the back of your spoon so they release their juices. Simmer on very very low, or turn off the heat completely, until the pasta is done cooking.
- Use tongs to transfer the cooked pasta directly into the sauce with the heat on medium high. Add a few splashes of pasta water, toss to coat, and simmer the pasta in the sauce for 1 minute.
- Once sauce has thickened and pasta is done cooking, turn off the heat, add butter, an additional splash of pasta water if needed, and another pinch of salt as needed. Toss to combine until sauce becomes glossy and emulsified. Add half of the chives.
- Plate and top with more chives.
Make this on a weekly basis now but use basil instead of chives and add shallots at the beginning. Chefs kiss