Tomato and Garlic Pasta

Recipe View 5 mins Prepare the Tomatoes: Bring a large pot of water to a boil. Gently lower the tomatoes into the boiling water for 30-60 seconds, then transfer them to an ice bath. (5 minutes)

Recipe View 5 mins Peel and chop the tomatoes: The skins should slip off easily. Roughly chop the peeled tomatoes, discarding the hard core. (5 minutes)

Recipe View 5 mins Cook the Pasta: Bring a large pot of lightly salted water to a boil. Add the angel hair pasta and cook according to package directions, about 4-5 minutes, until al dente. Reserve about 1/2 cup of pasta water before draining. (5 minutes)

Recipe View 2 mins Sauté the Garlic: While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the crushed garlic and sauté until fragrant and softened, but not browned, about 1-2 minutes. (2 minutes)

Recipe View 7 mins Build the Sauce: Stir in the tomato paste and cook for another minute. Immediately add the chopped tomatoes, salt, and pepper. Bring to a simmer, then reduce the heat to low and cook for about 5-7 minutes, allowing the sauce to thicken slightly. Stir in the fresh basil during the last minute of cooking. (7 minutes)

Recipe View 2 mins Combine and Serve: Drain the pasta and toss it with a drizzle of olive oil to prevent sticking. Add the pasta to the skillet with the tomato sauce. Toss to coat, adding a little of the reserved pasta water if needed to create a smooth, emulsified sauce. (2 minutes)

Recipe View Serve immediately, garnished with fresh basil and a generous grating of Parmesan cheese.