This sunny Saturday morning I went to see an exhibition downtown with a friend and her daughter: Henri Matisse "Arabesque" at the "Scuderie del Quirinale". The exhibit was very good, but the space is amazing, I always love going there and I would suggest you definitely check whatever exhibit, next time you're in Rome, just to visit the place.
Before reaching the Square, Piazza del Quirinale, residence of the President of the Italian Republic, I stopped to take a picture of the always beautiful 4 statues at the 4 corners of Via Quattro Fontane, just to share them with you. They're amazing, aren't they?
And what to say about the view from the great window at the Scuderie? Rome is an exhibition en plein air.
Anyway, when I got home, it was 1 o'clock and my stomach was growling. Pasta is easy, quick, simple, and delicious. I have beautiful organic tomatoes on the vine and a basil plant, so if you add extra virgin olive oil, garlic, salt and pepper and then cook some pasta, you're set for a yummy lunch.
It's a fresh tomato sauce, so it's barely cooked, the tomatoes are in chunks, there are the seeds and the skin. I don't mind that. I love that flavour. It takes me straight to summer. But take it into consideration, if you don't. In that case you can quickly boil the tomatoes (less than 10 minutes) just to soften the pulp. The fresh flavor won't be lost, but at least the pulp will pass through a vegetable strainer (and you won't have seeds and skin). Purée them, and start your sauce from there.
Enjoy this simple pasta al pomodoro.
A simple pasta al pomodoro in Rome
- 2 organic tomatoes on the vine, chopped
- 80 g pasta (whatever shape you like)
- 1 clove garlic
- 2 tbsp extra virgin olive oil
- parmigiano reggiano
- In a pan with olive oil sauté garlic until golden brown, add chopped tomatoes, salt, pepper and basil.
- Let it cook minimally, just a few minutes.
- In the meantime bring to a boil a pot of salted water. Add the pasta, stir and let cook for the time suggested on the package (mine was 12 minutes al dente).
- Drain and add to the sauce. Sauté for a couple more minutes to coat the pasta with the sauce.
- Plate and serve hot with a basil leaf (or chopped basil) and a dusting of parmigiano reggiano.
It's a fresh tomato sauce, so the tomatoes are in chunks, there are seeds and skin. But it tastes so good.
- Serving Size: 1 portion
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I love baking and kneading dough because it takes me to a happy place in my soul.