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Pasta al Pomodoro

I made this pasta al pomodoro recently when I had a huge craving for spaghetti. I didn’t want anything fancy so I kept it simple by using really good canned tomatoes, some onion, and lots of garlic simmered together for a while before tossed with some al dente spaghetti, a little butter, some freshly grated parmesan cheese, and fresh basil. Easy, so delicious and always a hit in my house. Sometimes simple food is the best food!

Pasta al Pomodoro

How to Make Pasta al Pomodoro

Heat the olive oil in a small Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until softened, about 10 minutes. Add the minced garlic and crushed red pepper flakes and cook, stirring constantly, for 1 minute. Add the blended can of tomatoes to the Dutch oven. Simmer for about 20-30 minutes, or when the sauce has thickened. Remove from the heat. Taste and season with sea salt and freshly cracked pepper, to taste along with a pinch of sugar if it needs it. Bury the whole sprigs of basil in the sauce and set aside to allow the flavors to mingle.

Cook the spaghetti al dente in salted boiling water per package instructions. Drain the spaghetti, reserving 1/2 cup of the pasta cooking water.

Discard the basil sprigs and return the Dutch oven to the stove over medium-high heat. Add the drained pasta along with reserved pasta water, if needed, and cook, stirring constantly, for 2-3 minutes. Remove from the heat and add butter and parmesan cheese; toss until cheese melts.

Pour into the serving bowl and top with fresh basil. Serve immediately with additional fresh parmesan on the side.

Pasta al Pomodoro

Pasta al Pomodoro

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Main
Cuisine: Italian
Servings: 6
Author: Pam

Ingredients

  • 3 tbsp olive oil
  • 1 small yellow onion, diced
  • 3 large cloves of garlic, minced
  • ¼-½ tsp crushed red pepper flakes, to taste
  • 1 (28 oz) can San Marzano whole peeled tomatoes, puréed
    with an immersion blender
  • Sea salt and freshly cracked pepper, to taste
  • Pinch of sugar, if needed
  • 3 large fresh basil sprigs
  • 12 oz spaghetti, cooked in salted water, per instructions
  • tbsp butter
  • ¼ cup finely grated Parmesan cheese, plus more for serving
  • Fresh basil, for serving

Instructions

  • Heat the olive oil in a small Dutch oven over medium heat.
  • Add the onion and cook, stirring occasionally, until softened, about 10 minutes.
  • Add the minced garlic and crushed red pepper flakes and cook, stirring constantly, for 1 minute.
  • Add the blended can of tomatoes to the Dutch oven. Simmer for about 20-30 minutes, or when the sauce has thickened.
  • Remove from the heat. Taste and season with sea salt and freshly cracked pepper, to taste along with a pinch of sugar if it needs it.
  • Bury the whole sprigs of basil in the sauce and set aside to allow the flavors to mingle. 
  • Cook the spaghetti al dente in salted boiling water per package instructions. Drain the spaghetti, reserving 1/2 cup of the pasta cooking water. 
  • Discard the basil sprigs and return the Dutch oven to the stove over medium-high heat.
  • Add the drained pasta along with reserved pasta water, if needed, and cook, stirring constantly, for 2-3 minutes.
  • Remove from the heat and add butter and parmesan cheese; toss until cheese melts. 
  • Pour into the serving bowl and top with fresh basil. Serve immediately with additional fresh parmesan on the side. 
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Recipe Rating




9 Comments

    1. Trish Burton says:

      5 stars
      I am looking forward to making this with Banza pasta (garbanzo bean pasta) for protein, thank you!

  1. The one thing I’m looking forward to after weight loss and hip replacement is some pasta.

  2. Sounds good to me. Simple and tasty. Have a good day, Diane

  3. What amount of pasta is the sauce for?

    1. Carrie,

      Thanks for letting me know it was missing from the recipe.!!! I have corrected it to show 12 oz of spaghetti.

      -Pam