ESC Pasta Pomodoro

Can you make a dish every week and never get tired of it… YES, and this is the dish! We make this pasta dish every week and it’s so SATISFYING! We hope you enjoy the ECS Pasta Pomodoro as much as we do.

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Ingredients (Serves 2)

• 1 Pint cherry tomatoes- halved (farmers market cherry tomatoes are the best)

• 2 large smashed, grated, or minced garlic cloves (4 if you are savages like us)

• 2 shallots, minced

• 1/4 tsp+ red pepper flake (optional)

• 2 tbsp extra virgin olive oil

• 6 oz pasta (3 oz per person)

• Salt and pepper to taste

• Grated Parmigiano Reggiano, as much or little as you like

Garnish: Basil, julienned

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Instructions

Step 1: Place a pan on a medium-low burner. Then add garlic, red peppers, and shallots to a pan. Cook for 2 minutes, do not burn the aromatics.

Step 2: Add cherry tomatoes. Cook for 15 minutes, stirring every 3 to 5 minutes. You are making a tomato reduction. Think sexy jam consistency.

Step 3: As the tomatoes render, bring a large pot of water to boil to cook pasta accordingly to the instructions. Generously salt pasta water. We want it salty like the sea.

• Once pasta is finished, reserve 1 - 1.5 cups of pasta water to thin sauce if necessary.

Step 4: Now back to the tomato sauce. Once it is nicely reduced, season the sauce with salt and pepper.

(Optional-TURN IT UP): For a super silky sauce, use an immersion blender to finely blend the sauce until smooth then julienned basil.

Step 5: Add pasta to the pan and with the sauce.

Step 6: Serve pasta with cheese and ENJOY.

* Affiliate product link; which means we will make a small commission through any clicks and purchases. This helps to keep our fridge stocked.

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