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Pasta Pomodoro

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A quick, classic Italian pasta dish featuring spaghetti tossed in a bright sauce of fresh tomatoes, garlic, and basil.

Ingredients

Scale
  • 400 g (14 oz) dried spaghetti
  • 2 Tbsp extra-virgin olive oil
  • 3 cloves garlic, minced
  • 800 g (28 oz) ripe tomatoes, peeled and diced (or one 28-oz can whole San Marzano tomatoes, crushed)
  • 1 tsp sea salt, plus more for pasta water
  • ½ tsp freshly ground black pepper
  • ¼ tsp red-pepper flakes (optional)
  • 10 fresh basil leaves, torn
  • 30 g (¼ cup) grated Parmigiano-Reggiano, plus extra for serving

Instructions

  1. Bring a large pot of generously salted water to a boil. Add spaghetti and cook until al dente according to package directions.
  2. While the pasta cooks, heat olive oil in a wide skillet over medium heat. Add garlic and sauté 30 seconds until fragrant, avoiding browning.
  3. Stir in diced tomatoes with their juices, salt, pepper, and red-pepper flakes. Simmer 10–12 minutes, stirring occasionally, until the sauce thickens and the tomatoes break down.
  4. Reserve ½ cup pasta cooking water, then drain spaghetti.
  5. Add drained spaghetti to the skillet. Toss with the sauce, splashing in reserved pasta water as needed to coat evenly.
  6. Remove from heat, add basil and Parmesan, and toss again. Adjust seasoning to taste.
  7. Serve immediately, topping each portion with extra Parmesan and a drizzle of olive oil if desired.

Notes

  • For deeper flavor, sauté a pinch of tomato paste with the garlic before adding tomatoes.
  • Swap spaghetti for bucatini or penne if preferred.
  • Use high-quality canned San Marzano tomatoes when fresh summer tomatoes aren’t available.
  • Make it vegan by omitting Parmesan or using plant-based cheese.

Nutrition

Keywords: pasta, pomodoro, tomato sauce, Italian, quick dinner

Find it online: https://recipesfoodeasy.com/pasta-pomodoro/