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Ever since I can remember I have loved pasta with tomato sauce. If someone put a curse on me which meant I could only eat pasta pomodoro for the rest of my life I would say ā€œomg yayā€. I am a pasta pomodoro connoisseur - I have eaten it all over the world, from Japan to Cuba. It is also one of the only dishes I can cook myself (apart from eggs as we know). Recipe: Slow roast cherry tomatoes in the oven with oil, salt and garlic on a low heat for 2 hours and then add in the pastaĀ  - yum!

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Whether itā€™s actually from scratch (like roasting tomatoes in the oven scratch) or starting w a canned tomato base, making ur own sauce makes me feel like my regular degular pasta dish is elite and I am a Michelin star chef, and who doesnā€™t love to feel like a star?! (donā€™t even get me started on pasta al limone - literally so simple, you feel like a true Italian, and ur audience is wowed)
Apr 29, 2024
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chop 1/2 yellow onion or 1 shallot and 3 cloves garlic, brown in pan chop 2 tomatoes of choice once onion & garlic are browned add tomatoes leave on low-medium heat and agitate from time to time until texture is as desired add some salt and pepper if you want once tomatoes are cooking down, cook pasta (probably penne but prefer rigatoni) until al dente strain pasta while saving a bit of water, pour pasta back into pot, add sauce from pan into pot and mix well boom

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