Pasta Pomodoro

A quintessential Italian dish, Pasta Pomodoro marries al dente pasta with a vibrant tomato-basil sauce that is both simple and deeply flavorful. Ready in about half an hour, it is perfect for weeknights yet elegant enough for entertaining.

Why You’ll Love This Recipe

This recipe showcases the beauty of minimal ingredients handled with care. Fresh tomatoes simmer briefly to preserve their brightness, garlic infuses subtle depth, and basil lends aromatic freshness. The result is a light, clean sauce that clings to each strand of pasta—comforting yet refined.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Spaghetti or linguine (12 oz / 340 g)

• Ripe plum or Roma tomatoes, cored and diced (2 lb / 900 g)

• Extra-virgin olive oil (3 Tbsp)

• Garlic, finely minced (3 cloves)

• Fresh basil leaves, torn (½ cup lightly packed)

• Kosher salt (1 tsp, plus more for pasta water)

• Freshly ground black pepper (¼ tsp)

• Pinch of crushed red-pepper flakes (optional)

• Unsalted butter (1 Tbsp, optional, for enriched texture)

• Freshly grated Parmigiano-Reggiano, to serve

Directions

1. Prepare the tomatoes: Bring a pot of water to a boil. Score an “X” on the bottom of each tomato, blanch for 30 seconds, then transfer to an ice bath. Peel, core, and dice.

2. Cook the pasta: In a separate large pot, bring 4 quarts (3.8 L) of salted water to a rolling boil. Add the pasta and cook until just shy of al dente (about 1 minute less than package instructions). Reserve ½ cup of pasta water; drain.

3. Sauté aromatics: While the pasta cooks, warm the olive oil in a wide sauté pan over medium heat. Add the garlic and red-pepper flakes; cook 30 seconds until fragrant, avoiding browning.

4. Build the sauce: Stir in diced tomatoes and 1 tsp salt. Simmer 10 minutes, stirring occasionally, until tomatoes break down and release juices.

5. Marry pasta and sauce: Add drained pasta to the pan along with ¼ cup reserved pasta water. Toss over medium-high heat 1–2 minutes until the sauce lightly coats the noodles. Add additional water for a silkier consistency if needed.

6. Finish: Off heat, stir in butter (if using) and torn basil. Season with black pepper and adjust salt.

7. Serve: Plate immediately and top with Parmigiano-Reggiano.

Servings and Timing

• Yield: 4 standard main-course portions

• Prep Time: 10 minutes

• Cook Time: 20 minutes

• Total Time: 30 minutes

Variations

• Cherry-Tomato Pomodoro: Substitute diced cherry tomatoes; their natural sweetness gives a brighter sauce.

• Whole-Wheat Twist: Use whole-wheat pasta for added fiber and a nuttier flavor.

• Spicy Calabrian Style: Double the red-pepper flakes and add 1 Tbsp Calabrian chile paste for pronounced heat.

• Vegan Version: Omit butter and cheese; the sauce remains richly flavored from the olive oil.

• Protein Boost: Fold in sautéed shrimp or grilled chicken strips during the final toss.

Storage/Reheating

• Refrigeration: Cool leftovers quickly, then store in an airtight container for up to 3 days.

• Freezing: The sauce alone freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.

• Reheating: Warm gently in a saucepan over medium-low heat, splashing in a tablespoon or two of water to restore silkiness. Avoid microwaving at high power, which can dry the pasta.

FAQs

What is the difference between Pomodoro and Marinara sauce?

Pomodoro is typically smoother, shorter-cooked, and uses fewer aromatics, while marinara includes herbs like oregano and often simmers longer for deeper flavor.

Can I use canned tomatoes?

Yes—choose high-quality whole peeled San Marzano tomatoes; drain excess liquid and crush by hand before cooking.

How do I prevent a watery sauce?

Allow tomatoes to simmer uncovered so excess moisture evaporates, and finish sauce and pasta together to help it adhere.

Is fresh basil essential?

Fresh basil provides irreplaceable aroma; dried basil lacks the same impact and is not recommended for this dish.

Can I make the sauce ahead?

You can prepare the sauce up to 48 hours in advance and refrigerate; reheat gently and finish with basil just before serving.

Which pasta shape works best?

Long strands like spaghetti, linguine, or bucatini capture the light tomato coating most effectively.

Why reserve pasta water?

Its starch content emulsifies the sauce, creating a glossy texture that clings to the noodles.

How salty should pasta water be?

Aim for “sea-level” salinity—about 1 Tbsp kosher salt per 4 quarts (3.8 L) water—so the pasta absorbs adequate seasoning.

Can I replace olive oil with another fat?

Extra-virgin olive oil contributes distinctive flavor; substituting neutral oils will yield a less characteristic result.

Is butter traditional in Pomodoro?

While not obligatory, a small pat of butter rounds out acidity and provides luxurious mouthfeel without masking freshness.

Conclusion

Pasta Pomodoro exemplifies Italian culinary philosophy: exceptional results from humble, high-quality ingredients and attentive technique. With its quick preparation and bright, balanced flavors, this dish deserves a permanent place in your repertoire, ready to elevate any mealtime with effortless elegance

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