A Bowl of Summer: Simple Pomodoro
There’s nothing like a bowl of pasta made with fresh summer tomatoes, a little garlic, olive oil, and basil. It’s the kind of meal that doesn’t ask for much—just good ingredients and a little time. This Simple Summer Pomodoro is one of those dishes you come back to again and again. No frills. No fuss. Just pure comfort.
It’s easy to make, full of flavor, and perfect for slow summer nights when you want something satisfying but not heavy.
What You’ll Need:
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3 pints cherry tomatoes
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4 garlic cloves, chopped
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½–1 tsp red chili flakes (depending on your heat preference)
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Pinch of salt
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½ cup good olive oil
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1 lb spaghetti
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2 tbsp salt (for pasta water)
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Fresh basil
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Freshly grated parmesan (optional, but encouraged)
How to Make It:
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Start your sauce:
Heat olive oil in a large skillet over medium heat. Add the chopped garlic and cook for about 1 minute, just until it smells amazing. -
Add the tomatoes:
Toss in the cherry tomatoes, red chili flakes, and a pinch of salt. Simmer on low heat for about 15 minutes, until the tomatoes begin to soften and break down into a simple, rustic sauce. -
Cook the pasta:
Meanwhile, boil the spaghetti in well-salted water until al dente. Don’t forget to reserve a bit of the pasta water before draining. -
Bring it all together:
Transfer the cooked pasta straight into the pan with the tomato sauce. Add about ½ cup of pasta water and toss everything together so the pasta soaks up all that tomato-garlic goodness. -
Finish it off:
Taste and season with a little more salt or pepper if needed. Top with fresh basil leaves and a generous sprinkle of grated parmesan if you’d like. -
Serve and enjoy:
That’s it. Simple. Bright. Comforting. A true summer classic.
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