Pomodoro Pasta with Toasted Garlic Sauce

Italianx

Pomodoro Pasta with Toasted Garlic Sauce

This recipe is like a pesto pasta meets pomodoro, but without the pesto. Instead, I used two tablespoons of my toasted garlic sauce and mixed it into this lemony, garlicky, tomatoey pasta. It came together in about 20 minutes and made such good leftovers. It’s simple, bright, and just comforting enough to crave again the next day.

Notes

• Toast ahead: Make the toasted garlic sauce in advance. It keeps in the fridge for about a week and adds flavor to just about anything.
  

• Smash gently: Use the back of a spoon to smash the cherry tomatoes once they’re soft, this helps release their juices and makes a better sauce.
  

• Save the water: Pasta water helps thicken the sauce and make it cling to the noodles, don’t skip it.
  

• Go creamy or not: You can skip the cream for a more classic tomato pasta vibe, or keep it for a richer, silkier sauce.
  

• Leftover love: This pasta reheats beautifully. Add a splash of water before microwaving or reheating on the stove to loosen the sauce.

Recipe

Toasted Garlic Sauce