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Heirloom Tomato Pomodoro with Whole Wheat Pasta

Author: Samantha Ferraro


  • 8 oz 1/2 lb Whole wheat angel hair pasta
  • 1 lb assorted heirloom tomatoes larger ones cut into 1 in pieces and cut large cherry tomatoes in half
  • 3 cloves garlic chopped
  • Small bunch of fresh basil
  • Olive oil for drizzling
  • Goat cheese optional
  • Salt and pepper to taste


  • Start by heating up a good drizzle of oliv oil in a large skillet. Add chopped garlic and allow to slowly carmelize.
  • Meanwhile, cook angel hair pasta in boiling water until al-dente. It cooks fast so keep your eye on it.
  • Once the garlic is begining to golden, add tomatoes and roughly chopped basil. Season with salt and pepper.
  • Allow tomatoes to cook until they begin to break down a bit.
  • When pasta is done, use tongs to add pasta directly to tomatoes. Toss to combine.
  • Bowl up your pasta and drizzle with an extra turn of olive oil and top with small pieces of creamy goat cheese and more fresh basil.