Entree

Pasta al Pomodoro

by:
March 11, 2013
Author Notes

This is our "go to" recipe for dinner (this or nachos) using ingredients we always have on hand and is in no way meant to be an authentic Italian dish, just a cheap, easy dinner that we love. It can easily be doubled or tripled and made up ahead of time to where you just have to boil pasta. —nannydeb

  • Serves 4 as is, can be doubled or tripled
Ingredients
  • 1 ounce fresh basil (or a big handful)
  • 1/2 cup extra virgin olive oil
  • 1/8 cup dry white wine
  • 1 teaspoon salt or to taste
  • black pepper to taste
  • 2 cloves garlic
  • 2 14 oz. can diced tomatoes, drained
  • 12 ounces dried pasta (we like capellini for this)
  • shredded Parmesan cheese
In This Recipe
Directions
  1. Start a large pot of salted water to boil over high heat.
  2. In the food processor, blend basil, olive oil, white wine, salt, pepper, garlic and a handful of the diced tomatoes. Puree until smooth. Pour this sauce into the serving bowl and add the remaining diced tomatoes.
  3. Cook the pasta according to package directions. Drain and add to the serving bowl and toss with the sauce.
  4. Serve immediately and top with Parmesan cheese.
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Review
nannydeb

Recipe by: nannydeb

Former restaurant manager (and waitress, bartender, etc). I love food: eating, trying new recipes, shopping for it, talking/emailing about it, etc. My foodie friend and pen pal got me interested in recipe contests and also turned me on to food52 and now I'm obsessed!