Pasta Pomodoro Recipe

Introduction

Pasta Pomodoro is a classic Italian dish celebrated for its fresh, vibrant flavors. This simple pasta features a light tomato sauce infused with garlic, onion, and fresh basil, making it a perfect weeknight meal. Ready in under 30 minutes, it’s a comforting and elegant choice for any occasion.

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 according to package directions until al dente, stirring occasionally. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
2. Step 2: Meanwhile, heat the olive oil in another large pot over medium heat. Add the chopped onion and cook, stirring occasionally, until softened, about 7 minutes.
3. Step 3: Add the minced garlic and cook, stirring, for about 1 minute until fragrant.
4. Step 4: Stir in the chopped tomatoes and cook until juices are released, about 5 minutes. Add a pinch of crushed red pepper flakes, then season with salt and freshly ground black pepper to taste.
5. Step 5: Reduce the heat to low and bring the sauce to a gentle simmer. Cook, stirring occasionally, until slightly reduced and thickened, about 15 minutes. Stir in the sliced fresh basil.
6. Step 6: Add the drained spaghetti and 1/4 cup of the reserved pasta water to the sauce. Toss to combine and cook for 1 to 2 minutes, adding more pasta water if needed, until the sauce is glossy and clings smoothly to the pasta.
7. Step 7: Serve topped with freshly grated Parmesan and additional basil leaves as desired.

Tips & Variations

• Use ripe, in-season tomatoes for the best flavor. If fresh tomatoes aren’t available, substitute with high-quality canned whole peeled tomatoes, chopped.
• Add a splash of balsamic vinegar or a pinch of sugar if the tomatoes are too acidic.
• For a richer sauce, stir in a tablespoon of butter at the end of cooking.
• Feel free to toss in sautéed vegetables like zucchini or bell peppers for extra color and texture.

Storage

Store leftover Pasta Pomodoro in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce if needed. Avoid microwaving to preserve texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this dish?

Yes, Pasta Pomodoro works well with any long pasta like linguine or fettuccine. Even short pasta shapes like penne or rigatoni can be used depending on your preference.

How do I know when the pasta is cooked al dente?

Al dente pasta is cooked through but still firm to the bite. Test it by tasting a strand a minute or two before the package’s suggested cooking time ends.

Pasta Pomodoro Recipe

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Pasta Pomodoro is a classic Italian dish featuring al dente spaghetti tossed in a simple, fresh tomato sauce made with garlic, onions, herbs, and a hint of crushed red pepper flakes. Finished with grated Parmesan and fresh basil, it’s a light and flavorful meal perfect for any occasion.

• Author: Elena
• 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

• 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

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente, stirring occasionally. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
2. Sauté the aromatics: 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 until fragrant.
3. Prepare the tomato sauce: Add the finely chopped tomatoes to the pot and cook, stirring occasionally, until they release their juices, roughly 5 minutes. Stir in a pinch of crushed red pepper flakes, season with salt and freshly ground black pepper to taste. Reduce the heat to low and let the sauce simmer gently, stirring occasionally, until slightly thickened, about 15 minutes. Stir in the fresh 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, adding more pasta water as needed, until the sauce becomes glossy and smooth, about 1 to 2 minutes.
5. Serve: Spoon the pasta into bowls and top with finely grated Parmesan cheese and additional fresh basil leaves for garnish. Serve immediately.

Notes

• Reserve pasta water to adjust the sauce consistency for a silky finish.
• Use ripe tomatoes for the best flavor or substitute with good quality canned whole tomatoes if fresh are unavailable.
• Adjust crushed red pepper flakes to control the heat level.
• Fresh basil adds brightness; add it at the end to preserve flavor and color.
• Parmesan is essential for authentic taste but can be omitted for a vegetarian option if using vegetarian-friendly cheese.

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