Description

This South Italian Pasta Pomodorini recipe is a simple, traditional dish featuring fresh cherry tomatoes sautéed in olive oil with garlic and basil. The pasta is cooked al dente and then finished cooking with the tomatoes to create a naturally creamy sauce without blending or smashing. It’s a quick, flavorful dish that highlights the quality of fresh tomatoes with minimal ingredients and effort.

Ingredients

Scale

For the Sauce

4 tablespoons extra virgin olive oil
1 whole head of garlic (pressed horizontally without cutting through)
300 grams cherry tomatoes, some halved vertically, some quartered vertically
Salt, to taste
Fresh basil leaves, a handful
Optional: a pinch of sugar (if tomatoes are too acidic)
Optional: grated lemon zest (if using yellow cherry tomatoes)

For the Pasta

320 grams pasta (typically spaghetti or your choice of long pasta)
Salt, for pasta water
Parmesan cheese, freshly grated, for serving

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Instructions

Heat Olive Oil and Garlic: Place olive oil in a pan over medium-low heat. Press a whole garlic head horizontally with a knife, without cutting through it completely, and add it to the oil. Let it infuse the oil while it starts to sizzle gently.
Add Cherry Tomatoes: When the garlic begins to tickle or release aroma, add the halved and quartered cherry tomatoes to the pan. Keep the heat at medium-low to let the tomatoes slowly release their juice without burning.
Cook Tomatoes: Add a pinch of salt to the tomatoes and allow them to cook, slowly losing their liquid and starting to form a sauce. Stir occasionally to prevent sticking.
Boil Pasta Water: Meanwhile, bring a large pot of salted water to a boil for the pasta.
Cook Pasta: Add the pasta to the boiling salted water and cook until just before al dente, according to package instructions.
Add Starchy Pasta Water to Sauce: Gradually ladle small amounts of pasta cooking water (salted and starchy) into the tomato mixture, stirring gently to build a creamy texture.
Add Basil: Stir fresh basil leaves into the tomato sauce to infuse aromatic flavor.
Combine Pasta and Sauce: When the pasta is nearly al dente, drain it and add it directly to the pan with the tomato sauce. Add another small ladleful of pasta water and let the pasta finish cooking in the sauce over low heat, mixing to absorb flavor.
Mix and Rest: Stir the pasta and tomato sauce well over low heat to combine fully. Turn off the heat and let it sit for 30 seconds to allow flavors to meld.
Add Parmesan and Serve: Sprinkle freshly grated Parmesan cheese over the pasta and mix again briefly. Serve immediately for best taste.

Notes

Adjust a pinch of sugar if your tomatoes are very acidic to balance flavors.
Try adding grated lemon zest at the end if using yellow cherry tomatoes for brightness.
Do not use onion or vegetable stock in this recipe — it’s designed to highlight the fresh tomato flavor.
Do not blend or smash the tomatoes; they naturally break down when cooked properly with the pasta water and heat.
“Salsa marinara” is typically used only on pizza in Italy, not for pasta sauces like this one.