Description
Pasta Pomodoro is a classic Italian dish featuring al dente spaghetti coated in a rich, flavorful tomato sauce made from whole peeled tomatoes, olive oil, garlic, and fresh basil. The sauce is simmered slowly to develop deep flavors and finished with freshly grated Parmesan cheese for a comforting, vibrant meal perfect for any occasion.
Ingredients
Scale
Sauce Ingredients
- 6 tablespoons extra virgin olive oil
- 1 garlic clove, lightly crushed and peeled
- 1 pinch red pepper flakes (optional)
- 1 (28-ounce) can whole peeled tomatoes
- Kosher salt
- 1 basil branch, plus more leaves for garnish
Pasta Ingredients
- 1 pound spaghetti (or packaged pasta of your choice)
- Freshly grated Parmesan cheese, for serving (optional)
Instructions
- Soften the garlic: In a large saucepan over medium-low heat, warm 1/4 cup of olive oil with the crushed garlic clove until it sizzles, about 2 minutes. Add a pinch of red pepper flakes and press the garlic to release its flavor without browning it. For a milder taste, remove the garlic; keep it in for a bolder flavor.
- Add the tomatoes: Pour the whole peeled tomatoes and their juice into the pan. Use a potato masher or wooden spoon to break the tomatoes into large pieces. Season with 1/2 teaspoon kosher salt. Raise the heat to medium-high and bring to a boil, then reduce to a gentle simmer.
- Simmer the sauce: Partially cover the pan and cook, stirring occasionally, until the tomatoes darken and the sauce thickens, about 35 to 40 minutes. The oil should pool on the surface. If the sauce thickens too quickly before developing a sweeter, richer taste, add a splash of water.
- Process the sauce: Turn off the heat and let the sauce cool for 10 minutes. Strain the sauce through a fine mesh strainer into a bowl, pressing the tomatoes to achieve a smooth consistency. Return the sauce to the pan, taste, and adjust salt as needed.
- Season the sauce: Stir in the remaining 2 tablespoons of olive oil. Lay the basil branch on top and gently simmer over medium heat for about 15 minutes to infuse flavor. Discard the basil branch, add fresh basil leaves as desired, and keep the sauce warm.
- Cook the pasta: Bring a large pot of salted water to a rolling boil. Cook the pasta according to package instructions until just al dente. Use tongs or a skimmer to transfer the pasta directly into the sauce pan.
- Combine pasta and sauce: Add a splash of reserved starchy pasta water to the sauce and toss together over low heat for about 2 minutes, allowing the pasta to absorb flavors and coat evenly.
- Serve: Divide the pasta among bowls, spoon remaining sauce on top, and garnish with freshly grated Parmesan cheese and basil leaves if desired. Enjoy!
Notes
- Use high-quality canned tomatoes such as true San Marzano for the best flavor, though many alternatives can be just as good. The key is fresh, vibrant tomato taste.
- If your pan is too small to hold both pasta and sauce, reserve 1 cup of pasta water before draining. Toss pasta with half to two-thirds of the sauce in the pot, adding a splash of cooking water to loosen if needed.
- Pomodoro sauce improves in flavor when made ahead and refrigerated overnight; reheat gently before serving.
- To freeze the sauce, cool completely and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight or at room temperature for a few hours.
- For a textured sauce, skip straining and simply mash large pieces with a potato masher.
Nutrition
- Serving Size: 1/4 of recipe (about 1.5 cups cooked pasta with sauce)
- Calories: 480
- Sugar: 7g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg
