Probably more times than we’d like…we’ve got to get dinner on the table fast. But if you’re like me, we don’t want to compromise on taste or nutrition. In times like this, I often reach for my sauté pan and my favorite pasta. With all the pasta varieties available today, from noodles made with quinoa, or beans, or spinach or any number of different flours, our choices for pasta are not limited to traditional pasta made with white flour, so choose whatever you like and then top it with a flavorful, simple sauce. This is the recipe: Boil water. Cook and drain the pasta. Top it with sauce.

So in other words, it’s all about learning how to make simple sauces. Here’s one of the most simple, but yet intensely flavorful. Pomodoro Sauce – a simple sauté of fresh tomatoes.

Note: In this case I used short pasta (which my daughter likes) but it does tend to be heavier. Though this dish was delicious, I think it works even better with a thin long pasta like a linguine or angel hair. 


The Ingredients

1 lb. (.45 ) pasta of your choice

1 pint (256 g) – grape or small heirloom tomatoes, cut in half.

1/4 cup extra virgin olive oil + a pat of butter (optional)

Splash or two of broth – chicken or vegetable

1 medium clove garlic – finely diced or pressed with a garlic presser

A pinch of red pepper flakes for heat – optional

Basil for garnish.

Season with salt and pepper



Cook and drain pasta according to package direction

In the meantime, place a large skillet over medium heat. Add enough oil to generously cover the bottom of the pan and heat until hot but not smoking.

Add the garlic. Cook for a few moments until it starts to color and add the tomatoes, cook for a minute or two and add a splash or two of broth.

Lower the heat and cook gently until they start to wilt and release their juices. Add more broth if needed.

Push the tomatoes to the side of the pan, add the pasta, a pat or two of butter, season and toss in the liquid.

Add the pasta to individual plates or a platter. Top with the tomatoes and finish with slivered basil…or as I used here, Greek basil.





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