Cavatappi Pomodoro

Prep Time 10 minutes
Cook Time 10 minutes
Servings 4


  • 1 bag Carba-Nada Cavatappi
  • 1 lb medium-sized campari tomatoes
  • 3 oz olive oil virgin
  • 6 garlic cloves divided
  • 10 basil leaves
  • salt and pepper to taste


  • Bring a large pot of salted water to a boil and cook the pasta subtracting two minutes to package cooking instructions. While the pasta is cooking, start the sauce. Reserve two cups of pasta.
  • Cut the tomatoes in half, then quarter the halves, and set aside. Heat 3 tablespoons of extra virgin olive oil in a large sauté pan over medium-high heat, and add three of the garlic cloves to the oil. Tilt the pan so the garlic cloves get fully coated in oil. Cook until the garlic becomes fragrant and begins to color.
  • Add the tomatoes along with their juice very carefully to avoid splatters. Cook for 1-2 minutes, breaking apart the tomatoes as they cook. Remove the garlic cloves and discard. Continue cooking the sauce for 5-8 more minutes. The sauce will thicken and become creamy as it cooks.
  • Optional: Tear the fresh basil leaves into pieces and add to the sauce.
  • While the pasta is cooking, heat the remaining olive oil in a large sauté pan over medium high-heat with the remaining garlic. Cook until lightly browned. Remove the garlic and discard. Carefully ladle 1 to ½ cups of the pasta water ¼ cup at a time into the garlic infused oil very carefully to avoid splatters. Transfer the pasta to the pan and continue cooking the pasta for 1-2 more minutes or until the water and oil is absorbed.
  • Serve the pasta and top it with sauce. Finish with a drizzle of extra virgin olive oil before serving. Enjoy!

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