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Simple Pasta Pomodoro
Servings: 4
  • 1 box Barilla Red Lentil Rotini
  • 1/2 yellow onion, chopped
  • 3 cloves garlic
  • 1 cup cherry tomatoes, halved
  • 1, 28-oz can diced tomatoes
  • 1/2 cup olive oil (I used garlic infused olive oil, but regular olive oil works too)
  • up to 1/2 teaspoon of crushed red pepper flakes (depending on preferred spiciness)
  • 1/4 cup grated parmesan cheese
  • 1 small handful fresh basil, chopped
  1. Start by chopping the garlic and onions. Slice the cherry tomatoes in half.
  2. In a food processor or blender, puree canned tomatoes.
  3. Then heat olive oil on low-medium heat.
  4. Add onions and cook for 2-3 minutes or until fragrant
  5. Add garlic and cook for 3 minutes or until fragrant
  6. Add chopped cherry tomatoes, crushed red pepper flakes, oregano, and a pinch of salt, then stir. Reduce heat to simmer and let cook uncovered for 20 minutes or until sauce thickens.
  7. Meanwhile, cook the entire box of pasta according to package directions (boil 4-6 quarts of salted water. Add pasta and boil for 7-9 minutes).
  8. When the pasta is done cooking, drain and mix with the sauce. Add more salt to taste and top with grated parmesan and chopped basil
  9. Enjoy!