Heirloom Tomato Pasta al Pomodoro
Prep time
Cook time
Total time
Recipe type: Pasta (Vegan, Gluten Free)
Cuisine: Italian
Serves: Serves 2
  • 1 small red or yellow onion
  • 2 teaspoons olive oil (divided)
  • 3 large heirloom or vine ripened tomatoes (or sub one pint grape or cherry tomatoes)
  • pinch each of salt and pepper
  • 3 garlic cloves, crushed
  • 1 tsp dried chili flakes (or to taste)
  • 2 tablespoons fresh basils leaves (approx. 10 leaves)
  • olive oil
  • 8oz (225g) Quinoa Spaghetti (It's whole grain & gluten free!)
  1. In a large pot, bring 8 cups (2L) water and pinch of salt to a boil.
  2. Dice the onion and sauté in a large on low to medium heat with a small amount of olive oil until soft and starting to go golden, approx. 7 minutes. A cast iron pan works great for this.
  3. With a sharp knife, dice the tomatoes into cubes and add to the onions
  4. Add the crushed garlic, dried chili flakes, and a pinch of salt and pepper
  5. Cook for 5 minutes on medium heat
  6. Crush the tomatoes with a potato masher, leaving some chunks.
  7. Cook the pasta based on the recommended cooking time.
  8. Simmer the sauce until the liquid has reduced by two thirds and the sauce is thickening, approx. 10 minutes.
  9. Tear up the basil leaves and stir through
  10. Drain the pasta and toss with remaining 1 tablespoon of olive oil.
  11. To serve either mix the pasta and sauce, or serve the pasta with the sauce on top (chefs choice)
  12. Serve with garlic bread and a simple side salad
Recipe by Sails & Spices at http://www.sailsandspices.com/easy-tomato-pasta-pomodoro/