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Pasta Pomedora

I'm thankful to have a handful of Pat's recipes. When I miss her, I can quickly whip up some of her amazing dishes and it's a way we can feel close to her. I'm glad I'll have that forever and I'll be able to pass them down to my children, and then their children.

Pasta Pomedora is one of my favorites but I had never tried making it until recently. I remember this pasta in particular because Pat would always make it at home, hop in her little BMW convertible and drive over to Des Moines for us to enjoy together. She was always thinking of us kids - and would never visit empty handed.

When she died, I was so upset I had never gotten this recipe written down. Come to find out, a few months after she passed away, I was scrolling through old texts from Pat, and I stumbled across a text where she sent me the recipe. I was so happy - I stopped by the grocery store that night and picked up the ingredients to make it.

I hope you can enjoy this easy, savory, delicious pasta as much as we do.

Pasta Pomedora

  • 8 ounces spaghetti pasta

  • 6 tomatoes

  • 3 garlic cloves

  • 2 tablespoons salt

  • 1/4 cup olive oil

  • 1/4 cup basil

  • 1 teaspoon red pepper flakes

  • 3-4 tablespoons butter

  • Parmesan cheese

Core tomatoes and blanch in boiling water for 3 minutes.

Put seeded tomatoes in bowl with salt and basil. Let sit.

Meanwhile, place garlic and oil in pan and simmer on low heat for 20 minutes.

Add pepper flakes and tomatoes with basil to oil. Bring to slight boil. Lower heat and simmer for 20 minutes.

To serve, cook pasta al dente and add to sauce. Add 3-4 Tbsp. butter and Parmesan cheese. Stir and incorporate.

Bon Appetit!

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