Classic Pomarola Pasta

Ingredients

• 500g (1.1 lb) ripe tomatoes, diced 500g (1.1 lb) ripe tomatoes, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• 350g (12 oz) pasta of your choice 350g (12 oz) pasta of your choice
• Grated Parmesan cheese for serving Grated Parmesan cheese for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 62g, 8g
• Protein: 10g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Heat olive oil in a large pan over medium heat. Add minced garlic and chopped onion, sauté until fragrant and translucent.
2. 2.
   Add diced tomatoes to the pan and cook for about 10 minutes, stirring occasionally, until the tomatoes break down and release their juices.
3. 3.
   Stir in dried basil, dried oregano, and dried thyme. Season with salt and pepper to taste. Reduce heat to low and simmer for another 10 minutes to allow the flavors to meld together.
4. 4.
   Meanwhile, cook the pasta according to package instructions until al dente. Drain the pasta, reserving a small amount of cooking water.
5. 5.
   Add the cooked pasta to the pan with the Pomarola sauce. Toss well to coat the pasta evenly with the sauce. If needed, add a splash of the reserved cooking water to loosen the sauce.
6. 6.
   Serve the Pomarola pasta hot, garnished with grated Parmesan cheese.

Treat your ingredients with care...

• Tomatoes — Choose ripe and flavorful tomatoes for the best results. If fresh tomatoes are not available, you can use canned diced tomatoes as a substitute.
• Pasta — Cook the pasta until al dente to ensure a perfect texture. Overcooking the pasta will result in a mushy dish.

Tips & Tricks

• For a burst of freshness, garnish the Pomarola pasta with freshly chopped basil leaves before serving.
• Feel free to customize the Pomarola sauce by adding other vegetables such as bell peppers or mushrooms for added flavor and texture.
• If you prefer a spicier kick, add a pinch of red pepper flakes to the sauce while simmering.
• To make the dish more substantial, you can add cooked Italian sausage or grilled chicken to the pasta.
• Leftovers can be refrigerated and enjoyed the next day. The flavors tend to meld together even more, making it even more delicious.

Serving advice

Serve the Pomarola pasta as a main course accompanied by a fresh green salad and crusty Italian bread. It also pairs well with a glass of red wine to complement the robust flavors.

Presentation advice

Present the Pomarola pasta in a shallow pasta bowl, allowing the vibrant red sauce to take center stage. Sprinkle a generous amount of grated Parmesan cheese on top for an inviting finishing touch.