Warning - If a Pomodoro sauce recipe has more than 4 ingredients, run!

Ingredients: (serves 2-3)

3 cloves of garlic, chopped.

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4oz of olive oil.

2 dry pints of cherry or grape tomatoes.

6-10 leaves of basil, chopped.

1/2 lb of dry spaghetti.


Red pepper

Preparation: Heat olive oil in a large, 12" or bigger, skillet over medium heat. Add in minced garlic and saute until golden brown (approximately 3-4 minutes). Raise heat to medium-high and add in cherry tomatoes and allow them to fry 6-8 minutes, constantly moving the ones that get soft or burst, and pushing the unfried ones from the outside to the middle. Once all tomatoes are a bit soft, add a teaspoon salt, and two pinches of red pepper flakes. Lower heat to medium- low and with a potato smasher begin to mash up the tomatoes, mixing as you go. Let simmer on a medium-low to low heat while the pasta boils.

Meanwhile, bring water to a boil in a 5-quart pot. Season with salt; add spaghetti or desired pasta and cook, stirring occasionally, approximately 5 minutes for al dente (adjust to your liking). Drain pasta, reserving 1/4 cup pasta cooking water.

Drain pasta and add it to the skillet, with the pasta water. Mix pasta under a medium high heat for a few minutes until sauce coats the pasta, add basil, and continue mixing for another minute.

Serve pasta. Finish with freshly grated cheese, or basil as desired.