Late Summer Tomato Pomodoro
Tomatoes are at their peak in late summer and pomodoro isn’t nearly as heavy as most pasta dishes, making this an ideal summertime dinner. So now let’s burn this into your memory banks and you’ll be throwing dinner together in no time. We grew up believing that if you used the best tomatoes, you really didn’t need to cook this sauce. Sure, you can strain out all the seeds and skins but who had the fucking time? Nobody we knew. So this is our peak tomato, peak lazy version of the famous dish that we grew up with.
Cook your pasta according to the package instructions. Before you drain it, set the ¼ of the starchy water aside.
As you cook the pasta, chop up the tomatoes. To avoid having a shitton of tomato seeds in there, cut the top off the tomatoes and kinda squeeze them lightly over the sink so that most of the seeds come out. They don’t bring any flavor to the party and will only water your sauce down.
Once the pasta is draining, warm up the olive oil in the pot you used over a medium low heat. We aren’t trying to fry shit, just wanna cook the garlic a little so you can still kiss the people you love. Grate the garlic right into the warmed oil and stir it around just until the garlic starts to turn golden, about 30 seconds. Turn off the heat and gently add the tomatoes, salt, and lemon juice. Stir this all up until the oil and tomatoes are nicely mixed together then add the pasta and pasta water. Stir until everything is incorporated then add the nooch if you’re using it. Toss in as much torn basil as you like, we do about ½ a cup, and serve right away.