Tomato Garlic Pasta

This tomato garlic pasta with only four ingredients is wholesome and satisfying, especially when you want something easy yet delicious.

Course Dinner, Main Course

Cuisine Cretan, Greek

Prep Time 15

Cook Time 40

Servings

Calories 509kcal

Cut the top of the tomatoes. Using the large holes of a box grater, grate the cut ends of the tomato into a large bowl. Discard the skins.
Crush the garlic cloves. Discard the skins and chop the cloves into smaller pieces. You can leave them large or mince; it is up to you.
Set a large deep skillet over medium-high heat.Add two tablespoons of extra virgin olive oil.Add the chopped garlic and saute, stirring, until fragrant, for two to three minutes.
Add the tomatoes and stir—season to taste with sea salt and freshly ground pepper—Cook sauce on low-medium heat for about 40 minutes.
In the last fifteen minutes of cooking the sauce, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
When pasta is done, grab it with tongs and transfer it to the large skillet with the sauce. It is ok to move some pasta water in the process. Stir to let sauce cover all the pasta. Remove from heat.
Serve in pasta bowls with more pepper, fresh basil, extra virgin olive oil, and Parmesan as desired.

Canned whole tomatoes method. You can pulse the tomatoes in a food processor or grate them with the box grater(watch your fingers).

Nutritional Info – Please remember that the nutritional information provided is only estimated and can vary based on the products used.