Pasta al pomodoro fresco ~ with Chef Marco ❤️❤️🇮🇹❤️🎉

Good morning everyone,

I wanted to share with you all a simple and inexpensive pasta dish that is not only authentic but healthy as well.

Pasta al Pomodori fresco translates to pasta with fresh tomatoes. Perhaps you’d find this dish more popular in the Summer as it’s light and tomatoes are in season but you can also do it year round too.

Chef Marco went live on our Facebook page at Inspired in Italy on FB so if you’d like to catch the live version of his recipe, go check it out and leave a comment or a like. Let us know.

Let’s get started

Shopping List

Olive Oil – highly recommend Kirkland olive oil from Costco. Shown in video.

1/2 Onion – chopped

3-4 cloves of garlic- chopped

Cherry tomatoes- sliced in half

Fresh Basil

Salt and Pepper to taste

Pasta – spaghetti works best or a thin pasta.


1. In a sauce pan over high medium heat add olive oil, half of onion, garlic cloves. After 5 minutes, add sliced cherry tomatoes, salt and Pepper and after another 5-10 minutes add fresh chopped basil. Always keeping the burner on high medium. It takes about 20 minutes.

2. In the meantime while your preparing and cooking the sauce be sure to boil the water for the pasta. ADD coarse salt ONLY when the water is boiling!

3. This sauce is best with spaghetti or a thin pasta.

4. Add pasta a cook for 10 minutes for al dente. One should never eat a pasta too soft. Did you know, it’s actually better al dente for digestion? Yes, it’s true.

5. If you’ve a block of Parmesan Cheese, now the time to shred some for the pasta.

6. After pasta is cooked to perfection, drain it and add to sauce in the pan NOT a bowl, keeping it on the stove.

7. Plate it with freshly grated cheese and fresh basil leaves for a nice presentation.

And enjoy!

If you’d like to make this dish, please take a photo and share with us on here or on our Facebook page, we’d love to see your dish!

Now, here are some photos and be sure to check the live


1-2 . This is what it’ll look like when done. So beautiful. Oh and the smell is amazing! So fresh and light.

3-4. Plated and ready to eat!

Simplicity is best when it comes to Authentic and traditional Italian cooking.


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I searched through my refrigerator and found Eggplant, Mozzarella and Turkey sausage.
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Bruschetta pronounced “Brusketta” is without a doubt one of the most popular Italian dishes throughout the world. It’s usually considered to be an antipasto “appetizer” but you can even have it as a main course like I did last night.

I had one of those BIG Italian lunches yesterday and wanted something light for dinner, so my husband Marco made Bruschetta for us. Such a treat marrying an Italian man who can cook!

Marco is the Chef at home! Not I.. It’s quite the contrary in most Italian homes.. Usually the wife or mamma is the one who prepares and cooks all of the meals for the family.. Well, I got lucky. What can I say? And just to let you all know, all of the dishes on Inspired in Italy, have been made by Marco.

Marco is currently working on his first cookbook as I type. So, stay tuned for that! I am quite excited about it.

Ok, so I took some photos and videos on how to make Bruschetta.

Lets get started..

What you’ll need :

Tomatoes ~ We used Cherry tomatoes and you can use as much as you’d like..

Bread ~ We used a type of  bread from Puglia, but if you can’t find, you can use a french baguette or an Italian bread.

Fresh Basil ~ DON’T use dried herbs!! You won’t get the same taste or flavor. How much you want to add is totally up to you.

Garlic ~ We used 3 gloves of garlic. The garlic is only used to rub on the toasted bread.

Salt, Pepper, AND Olive oil to taste.

We used this Olive Oil from Puglia and it was amazingly good! And guess what, they ship worldwide! So, if you’d like to purchase a bottle and are not in Italy, don’t worry, you can get it at your doorstep without a problem. I highly recommend that you do. Nothing beats Olive Oil from Puglia.


Chopped Cherry Tomatoes and Freshly chopped basil.

Chopped Cherry Tomatoes and Freshly chopped basil.

Take the bread and put it on the oven rack, and into the oven it goes to get toasted. About 5 minutes.

Before putting the bread in the oven, drizzle Olive Oil on each slice.

Before putting the bread in the oven, drizzle Olive Oil on each slice.

This is how you want your bread to look. A nice golden color.

This is how you want your bread to look. A nice golden color.

While the bread is cooling slightly, mix the tomatoes, basil, olive oil, salt and pepper together with your hands. Put aside.

While the bread is cooling slightly, mix the tomatoes, basil, olive oil, salt and pepper together with your hands. Put aside.

Time to make the Bruschetta now..

Time to make the Bruschetta now..

Ok, so I took a video of Marco making the bruschetta BUT I can’t figure out how to post it on here. Perhaps, I need to upgrade my site.. So for now, I will post the video on Inspired in Italy. So please go and check it out!

Once you take the toasted bread out of the oven, you’ll need to rub the garlic on the bread. And afterwards, you can put your tomato/basil mixture on top of the bread. Garnish with a fresh basil leaf for decoration.

The video I filmed explains all of it, so please be sure to check the link out above.


Buon Appetito a tutti 🙂