Pasta Pomodoro

I remember a time when I sat across a small cafe table from a friend who had just returned from Europe.  Having never had the pleasure of visiting that magical part of the world, I gushed with questions.  Most of them were about food. That’s really my main motive for wanting to visit Europe - the food.  When the conversation turned to Italy my head filled with visions of pasta and crusty bread, only to have them crushed by my companion.


“I really got sick of the pasta”, she began.  “We had it EVERY day.

The inner turmoil of jealously, confusion, and utter disbelief overcame me.  But how could someone “get sick” of pasta?  I will never understand, for to my palate there are few foods as pleasing as a bowl of pasta.  

pomodoro sauce

is pasta was made on a quick lunch break from writing, recipe developing and picture taking.  This sauce really feels like something fancy, even though it only takes twenty minutes to prepare.


Tomatoes, olive oil, garlic, sugar and salt.  That’s all you need.  Pasta likes simplicity.  As with all simple preparations, quality ingredients are essential.  Pull out the good olive oil for this - you won't regret it.  


This is a "lunch break in Italy", for those of us who know pasta is something that we would never grow tired of loving.  



  Pedantic Foodie

Pennette with Pomodoro Sauce

recipe adapted from bon appetit / serves 4 

  • 1 lb pennette pasta 
  • 1 28 oz can peeled tomatoes (whole or diced)
  • 1/2 cup olive oil (plus extra for finishing)
  • 2 garlic cloves, chopped 
  • 1 teaspoon sugar 
  • kosher salt (to taste)
  • parmigiano-reggiano 

Using a food processor or blender puree tomatoes until smooth.  Set aside.

Set a large pot of water to boil and salt liberally.  When the water has reached a rolling boil add pennette and cook for 7-10 minutes or until al dente.  

In a medium saucepan heat olive oil over medium high heat.  Add garlic and cook until golden.   Add tomato puree, sugar, and salt.  Cook for 10-15 minutes, until sauce has begun to thicken.  

When the sauce has thickened slightly, serve over pasta and garnish with parmigiano-reggiano.  Enjoy!