Fresh Tomatoes Spaghetti Pomodoro


It is perfect in its simplicity – pasta combined with olive oil, fresh tomatoes, basil, garlic and fresh Parmigiano Reggiano. The flavors are so light, fresh and inviting. If you want to kick it up a notch, I’m sure it would welcome other ingredients – chicken, shrimp, prosciutto would be just fine for my family, but if you truly want to splurge, shoot for the stars and go for those black mushrooms, or that Devon crab.


  • 2 tablespoons olive oil
  • 1 cup fresh tomatoes – chopped
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 teaspoons or 4 cloves fresh garlic – minced
  • ¼- 1/2 cup vegetable or chicken stock or pasta water
  • 5 chopped mediterranean tomatoes
  • 2 tablespoons tomato paste opt.
  • ¼ pound spaghetti – cooked al dente per package directions
  • ¼ cup fresh basil – chopped
  • Parmigiano-Reggiano cheese to taste – grated and shaved




  1. Heat olive oil over medium heat until hot.
  2. Add fresh tomatoes, salt & pepper then saute for one minute.
  3. Add minced garlic – cook for an additional minute.
  4. Add liquid, tomato sauce, fresh tomatoes, tomato paste and cooked pasta. Cook for 3-4 minutes until liquid is reduced. Add basil, stir lightly.
  5. Place in serving dishes and garnish with fresh cheese and a sprinkle of chopped basil.

Recipe Notes

Pasta Pomodoro would be delicious with added chicken, shrimp, mushrooms, bacon or prosciutto. Whatever you love in spaghetti would work well.




Recie by Chef: Susie