Pasta Pomodoro Recipe

Introduction

Pasta Pomodoro is a classic Italian dish that highlights the fresh flavors of ripe tomatoes, garlic, and basil. Simple yet elegant, this recipe is perfect for a quick weeknight dinner or a light summer meal.

Ingredients

• Kosher salt
• 1 lb. spaghetti
• 2 tbsp. extra-virgin olive oil
• 1 small yellow onion, chopped
• 3 garlic cloves, minced
• 4 medium tomatoes, finely chopped (about 4 cups)
• Pinch of crushed red pepper flakes
• Freshly ground black pepper
• 2 tbsp. thinly sliced fresh basil, plus more for serving
• Finely grated Parmesan, for serving

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Cook the spaghetti, stirring occasionally, until al dente according to package directions. Reserve 1/2 cup of the pasta water, then drain the pasta.
2. Step 2: In another large pot over medium heat, warm the olive oil. Add the chopped onion and cook, stirring occasionally, until softened, about 7 minutes. Add the minced garlic and cook for about 1 minute more, stirring frequently until fragrant.
3. Step 3: Stir in the chopped tomatoes and cook until they release their juices, about 5 minutes. Add the crushed red pepper flakes and season with salt and freshly ground black pepper. Reduce the heat to low and let the sauce simmer, stirring occasionally, until slightly reduced, about 15 minutes. Stir in the sliced fresh basil.
4. Step 4: Add the drained spaghetti and 1/4 cup of the reserved pasta water to the sauce. Toss to combine, cooking for another 1 to 2 minutes while adding more pasta water if needed, until the sauce is glossy and smooth.
5. Step 5: Serve the pasta topped with freshly grated Parmesan and additional basil leaves.

Tips & Variations

• Use the ripest, freshest tomatoes available for the best flavor. Alternatively, canned whole tomatoes can be used when fresh are out of season.
• If you prefer a smoother sauce, pulse the cooked tomatoes in a blender before adding the basil.
• For extra depth, add a splash of white wine or a bit of butter to the sauce at the end.
• Substitute spaghetti with your favorite pasta shape such as linguine or fettuccine.

Storage

Store leftover Pasta Pomodoro in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or olive oil to loosen the sauce. Avoid microwaving as it may dry out the pasta.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the sauce ahead of time?

Yes, the tomato sauce can be made up to 2 days in advance. Store it in the refrigerator and reheat before tossing with freshly cooked pasta.

What if I don’t have fresh basil?

You can substitute dried basil, but use a smaller amount (about 1 teaspoon) added earlier in the cooking process to develop flavor.

Pasta Pomodoro Recipe

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Pasta Pomodoro is a classic Italian dish featuring al dente spaghetti tossed in a fresh, vibrant tomato sauce made with ripe tomatoes, garlic, and basil. This simple yet flavorful pasta is finished with a touch of olive oil, crushed red pepper flakes, and a sprinkle of Parmesan cheese, making it a perfect light and refreshing meal.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Pasta

• 1 lb. spaghetti
• Kosher salt (for boiling water)

For the Sauce

• 2 tbsp. extra-virgin olive oil
• 1 small yellow onion, chopped
• 3 garlic cloves, minced
• 4 medium tomatoes, finely chopped (about 4 cups)
• Pinch of crushed red pepper flakes
• Freshly ground black pepper, to taste
• Salt, to taste
• 2 tbsp. thinly sliced fresh basil, plus more for serving

For Serving

• Finely grated Parmesan cheese

Instructions

1. Cook Pasta: In a large pot of boiling salted water, cook the spaghetti, stirring occasionally, until al dente according to package directions. Reserve 1/2 cup of pasta water, then drain the pasta.
2. Sauté Onions and Garlic: In another large pot over medium heat, heat the olive oil. Add the chopped onion and cook, stirring occasionally, until softened, about 7 minutes. Add the minced garlic and cook, stirring, until fragrant, about 1 more minute.
3. Make Tomato Sauce: Add the finely chopped tomatoes to the pot and cook, stirring, until the juices are released, about 5 minutes. Stir in a pinch of crushed red pepper flakes, salt, and freshly ground black pepper to taste. Reduce the heat to low and bring the sauce to a simmer. Cook, stirring occasionally, until the sauce has slightly reduced and thickened, about 15 minutes. Stir in the sliced basil.
4. Combine Pasta and Sauce: Add the drained spaghetti and 1/4 cup of the reserved pasta water to the sauce. Toss to combine thoroughly. Continue cooking and tossing the pasta with the sauce, adding more pasta water as needed, until the sauce is glossy and smooth, about 1 to 2 minutes more.
5. Serve: Plate the pasta and top with finely grated Parmesan cheese and additional fresh basil leaves for garnish. Serve immediately.

Notes

• Reserve pasta water as it helps to bind the sauce and pasta together, giving a creamy texture without cream.
• Adjust the amount of crushed red pepper flakes to your preferred spice level.
• Use the ripest tomatoes available for the best flavor in the sauce.
• Parmesan cheese adds a nice savory touch but can be omitted for a lighter or vegan version.
• This sauce can also be made ahead and refrigerated for up to two days.

Keywords: Pasta Pomodoro, Italian pasta, tomato pasta sauce, easy pasta recipe, vegetarian pasta, homemade tomato sauce, spaghetti recipe