Italian Pasta Fresca (Edit recipe)

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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.

PREP TIME

15 minutes

COOK TIME

25 minutes

INGREDIENTS

12

Serves: 6

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Ingredients

Sauce

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)
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Process

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

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About This Recipe

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.
Coconut Free Nut Free Other Pescetarian Shellfish Free Sugar Free Vegetarian

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