Pasta Pomodoro Recipe

Introduction

Pasta Pomodoro is a simple and fresh Italian classic that celebrates ripe tomatoes, fragrant basil, and garlic. This easy-to-make dish highlights the essence of summer flavors, perfect for a quick weeknight dinner or a light lunch.

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: In a large pot of boiling salted water, cook 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, heat the olive oil. Add the chopped onion and cook, stirring occasionally, until softened, about 7 minutes. Stir in the minced garlic and cook until fragrant, about 1 minute more.
3. Step 3: Add the chopped tomatoes and cook, stirring, until the juices are released, about 5 minutes. Add a pinch of crushed red pepper flakes, and season with salt and freshly ground black pepper. Reduce heat to low and simmer, stirring occasionally, until the sauce slightly thickens, about 15 minutes. Stir in the sliced fresh basil.
4. Step 4: Add the cooked spaghetti and 1/4 cup of the reserved pasta water to the sauce. Toss to combine and cook, adding more pasta water as needed, until the sauce is glossy and smooth, about 1 to 2 minutes more.
5. Step 5: Serve topped with finely grated Parmesan cheese and additional fresh basil leaves.

Tips & Variations

• Use the ripest, freshest tomatoes you can find for the best flavor, or substitute with canned San Marzano tomatoes when out of season.
• For a richer sauce, add a small knob of butter at the end of cooking to melt in with the pasta water and sauce.
• Add a splash of white wine when cooking the onions for extra depth.
• For a vegetarian version, omit Parmesan or use a plant-based alternative.

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 refresh the sauce and prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, feel free to use any pasta shape you prefer. Spaghetti is classic, but linguine, fettuccine, or penne will work well with the Pomodoro sauce.

How can I make the sauce thicker?

Simmer the sauce longer on low heat to reduce excess liquid, or add a small amount of tomato paste while cooking to thicken and intensify the flavor.

Pasta Pomodoro Recipe

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★★★★★

5 from 108 reviews

• Author: lilan
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Pasta Pomodoro is a classic Italian dish featuring al dente spaghetti tossed in a fresh tomato sauce made with sautéed onions, garlic, and ripe tomatoes, seasoned with basil and red pepper flakes, and finished with grated Parmesan cheese. This simple yet flavorful recipe highlights the freshness of ingredients and is perfect for a quick and satisfying meal.

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Ingredients

Scale 1x2x3x

For the Pasta

• Kosher salt, to taste
• 1 lb. spaghetti

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
• 2 tbsp. thinly sliced fresh basil, plus more for serving

For Serving

• Finely grated Parmesan, for serving

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Instructions

1. Cook the 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 the pasta cooking water, then drain the pasta.
2. Prepare the Sauce Base: 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 constantly, until fragrant, about 1 minute more.
3. Add Tomatoes and Simmer: Add the finely chopped tomatoes to the pot and cook, stirring, until the juices are released, about 5 minutes. Sprinkle in the crushed red pepper flakes and season with salt and freshly ground black pepper. Reduce the heat to low and bring the sauce to a gentle simmer. Cook, stirring occasionally, until the sauce has slightly reduced and thickened, about 15 minutes. Stir in the sliced fresh basil at the end.
4. Combine Pasta and Sauce: Add the cooked spaghetti and 1/4 cup of the reserved pasta water to the sauce. Toss everything together to combine. Cook for 1 to 2 minutes more, adding more pasta water as needed until the sauce is glossy and smooth, ensuring the pasta is evenly coated.
5. Serve: Plate the pasta and top it with freshly grated Parmesan cheese and additional fresh basil leaves as desired. Serve immediately.

Notes

• Use ripe, flavorful tomatoes for the best sauce taste; Roma or plum tomatoes work well.
• If fresh tomatoes are not available, you can substitute with high-quality canned tomatoes, finely chopped.
• Adjust the amount of red pepper flakes to control spiciness according to preference.
• Reserve some pasta water to help loosen the sauce and to help it cling to the pasta.
• This dish pairs well with a simple green salad and crusty bread.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

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