Better Than Olive Garden Pasta Pomodoro

By ghudsontx

I have always loved Olive Garden's Pomodoro. This is what I came up with when I experimented at home. This does not heat up your kitchen and is a light supper dish for those hot summer evenings. If you like spice, add some crushed red pepper flakes to taste. Just don't use anything but the freshest ingredients--you'll end up with something that tastes pasty/chemical/bitter/etc.

Ingredients

• 2 garlic cloves, finely chopped
• 2 lbs fresh garden tomatoes, medium dice (If you can't get garden tomatoes, buy the ripest Romas you can find at the grocery.)
• 1/4 cup finely chopped fresh basil leaf (not dry)
• 1/4 cup extra virgin olive oil
• 4 ounces good quality finely grated parmesan cheese (no canned stuff!) or 4 ounces romano cheese (no canned stuff!)
• 12 ounces fine pasta, cooked (cappellini or angel hair)
• fresh ground pepper
• salt

Details

Servings 2
Preparation time 5mins
Cooking time 11mins
Adapted from food.com

Preparation

Step 1

Directions:

1 Heat olive oil over high heat and add garlic; saute for 30 seconds.

2 Add tomatoes, salt, and pepper.

3 Saute for another 30 seconds, stirring constantly.

4 Remove from heat.

5 Add cooked pasta and chopped basil.

6 Toss gently.

7 Turn into serving bowl/dish, add 1/2 grated cheese, and toss again.

8 Serve immediately and pass the last 2 oz. of grated parmesan.