Italian Pasta Fresca (Edit recipe)

Sunday lunch at its finest! Enjoy this super simple old-school and quick way of making traditional tomato sauce. This reminds me of dinners while growing up at my Nonna's house. I used fresh Cavatelli for this recipe but feel free to use any pasta you'd like.

15 minutes

25 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	419
Fat:	17 g
Carbohydrates:	18 g
Protein:	47 g
Cholesterol:	2 g
Sodium:	4190 mg
Fiber:	6 g
Sugars:	0 g
Calculated per serving.

by The Taste of Montreal

Serves: 6

Ingredients

Sauce

8 whole Tomato, (I used fresh from my garden!)
3 pieces fresh Basil
2 cloves Garlic, (pressed)
1 whole Onion
5 Tbsp Tuscan Herbs Infused Olive Oil (Zoë Olive Oil)
2 Tbsp Salt and Pepper, (to taste)

Pasta

2 cups Pasta, (I used fresh but you can use dry)
2 Tbsp Sea Salt, (for your water)
3 pieces fresh Basil, (for garnish)
3 Tbsp Parmesan Cheese, (for garnish)

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Wash, dry, cube your tomatoes and set them aside
In a pan add your tuscan olive oil, onions, and garlic and sautée until the onions are transparent
Add in your tomatoes and allow them to cook on medium heat
Stir for about 10 minutes or until most of the water evaporates from the pan (your sauce should be somewhat thick!)
While that thickens, bring a medium pot with water and salt to boil
Cook your pasta according to the box instructions (if cooking fresh pasta, it is ready once it floats to the surface!)
Add your basil leaves to the sauce and continue to stir
Add your pasta water and pasta to the pan of sauce and combine
Top off with more olive oil, parmesan cheese and fresh basil for garnish
Serve and enjoy!