Growing up, this Sicilian dish was a staple in the Ardagna household. Now, this became a staple at the Rinaldi household as well! This is the “go to” pasta when we don’t feel like cooking but have to feed the kids or when we want something quick but delicious! In dialect, we call this “pasta cû pumadoru,”or pasta with tomatoes. This dish is loved by all. The tomatoes give this plate its distinct taste and flavor. The sweeter and fresher the tomatoes, the sweeter the taste.
Ingredients
- 4 large, ripe tomatoes
- 10 cups of water
- 1 medium potato, diced
- 1 medium onion, chopped
- 2 garlic cloves, crushed
- 2 tablespoons extra-virgin olive oil
- 200 grams of gluten-free pasta, ideally shells, elbows or small orecchiette
- salt and pepper to taste
- generous pinch of parsley
- Parmesan cheese
How to Make It
- In a medium pot with well-salted water (10 cups), add tomatoes and potatoes. Bring to a boil on medium-high heat. Once boiling, allow the tomatoes to boil for an additional four to five minutes. The peels will be cracked and tomatoes will be cooked. Remove tomatoes from the boiling water and transfer to a medium bowl.
- Meanwhile, in the pot of boiling water, add the garlic, onion, and pasta. Cook the pasta according to package directions.
- Remove the peel from boiled tomatoes. With the help of a fork, pin down the tomato; use a knife to mince the tomatoes. Discard the core. Add the olive oil, salt and pepper to taste, and set aside.
- When pasta is cooked, partially drain. Ideally, keep about a third of the water. Add the tomato mixture to the pasta, potato and onion, and stir together.
- Sprinkle the parsley, top with Parmesan cheese, plate, and serve.
