Description
Pasta Pomodoro is a classic Italian dish featuring a simple yet flavorful tomato sauce made from whole peeled tomatoes, infused with garlic, red pepper flakes, and fresh basil, tossed with al dente spaghetti. This comforting weeknight meal balances the savory depth of cooked tomatoes with fresh herbal notes, perfect for a quick and satisfying dinner.
Ingredients
Scale
For the Sauce
- 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, to taste
- 1 basil branch, plus more leaves for garnish
For the Pasta
- 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 the olive oil with the garlic until it sizzles, about 2 minutes. Add a pinch of red pepper flakes and press the garlic to release its flavor, but do not let it brown. For a milder flavor, remove the garlic and keep the infused oil in the pan; leave the garlic in for a bolder taste.
- Add the tomatoes: Carefully pour in the whole peeled tomatoes with their juice. Use a potato masher or sturdy wooden spoon to break the tomatoes into large pieces. Season with 1/2 teaspoon kosher salt and increase the heat to medium-high. Bring the mixture to a boil, then reduce to maintain a gentle simmer.
- Simmer the sauce: Partially cover the pan and cook, stirring occasionally, for 35 to 40 minutes until the tomatoes darken in color and the sauce thickens. The olive oil should begin pooling on the surface. If the sauce thickens too quickly before tasting sweet and rich, add a small splash of water.
- Process the sauce: Turn off the heat and allow the sauce to cool for 10 minutes. Strain the sauce through a fine mesh strainer or food mill set over a bowl, pressing the tomatoes to create a smooth sauce. Return the strained sauce to the pan, taste, and add more salt if needed.
- Season: Stir in the remaining 2 tablespoons of olive oil. Lay the basil branch on top of the sauce and bring it to a gentle simmer over medium heat. Cook gently for about 15 minutes to infuse basil flavor, then discard the basil branch. Add extra fresh basil leaves if desired. Cover the pan to keep the sauce warm.
- Cook the pasta: Bring a large pot of water to a rolling boil, salt it generously, and cook the spaghetti according to package instructions until just al dente.
- Combine pasta and sauce: Using a pasta fork, tongs, or skimmer, transfer the pasta directly to the pan with the sauce. Add a splash of the reserved starchy pasta water and turn the heat on low. Toss the pasta and sauce together and cook for about 2 minutes until the noodles are well coated and cooked through.
- Serve: Divide the pasta into bowls and spoon any remaining sauce on top. Garnish with freshly grated Parmesan cheese and basil leaves, if using. Enjoy your comforting Pasta Pomodoro!
Notes
- This simple yet comforting weeknight dinner recipe hits all the right notes, providing a lovely balance between savory depth and fresh tomato flavor.
- For a milder sauce, remove the garlic after infusing the oil; leave it in for a stronger garlic taste.
- If the sauce thickens too fast without developing flavor, add a splash of water to balance the consistency.
- You can use any long pasta you prefer besides spaghetti, such as linguine or fettuccine.
- Fresh basil added at the end gives the sauce a fresh herbal lift—add more to taste.
- Parmesan cheese is optional but adds a delightful richness to the dish.
Nutrition
- Serving Size: 1 serving
- Calories: 625 kcal
- Sugar: 5.5 g
- Sodium: 155 mg
- Fat: 22.9 g
- Saturated Fat: 3.2 g
- Unsaturated Fat: 18.4 g
- Trans Fat: 0 g
- Carbohydrates: 89 g
- Fiber: 4.7 g
- Protein: 15.6 g
- Cholesterol: 0 mg
