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Lunch Dinner Vegetarian Pasta Italian
5 from 5 votes

Pasta Pomodoro

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By: Joanna Cismaru •2/5/23 16 Comments

This post may contain affiliate links. Please read my disclosure policy.

pin for pasta pomodoro.

This authentic Pasta Pomodoro is a delicious Italian classic that only requires a handful of simple ingredients and just about 35 minutes of your time! It’s spaghetti tossed together with an incredibly fresh and flavorful sauce composed of ripe tomatoes, garlic, and fresh basil simmered together with a mixture of rich butter and olive oil. 

a serving of freshly made pasta pomodoro in a white bowl.
Table of Contents Open
  • What Is Pasta Pomodoro?
  • Why You’ll Love This Pasta Pomodoro Recipe
  • Ingredients You’ll Need
  • How To Make Pasta Pomodoro
    • Cook The Spaghetti
    • Make The Sauce
    • Finish The Dish
  • What Is The Difference Between Pomodoro And Marinara?
  • Does Pomodoro Mean Tomato?
  • Expert Tips
  • Storage
  • Other Delicious Italian Pasta Recipes You’ll Love
  • Pasta Pomodoro
    • Ingredients
    • Instructions
    • Video
    • Notes
    • Nutrition Information
  • Did You Make This?

What Is Pasta Pomodoro?

It’s a simple dish based on fresh ingredients that is almost always spaghetti that is tossed in a sauce of olive oil, fresh tomatoes, and basil. Recipes of course can and do vary, but fresh tomatoes and fresh basil are always used. Unlike a dish like Beef Ragu, it’s meant to be a light pasta that is quick to make. Not quite as light as my Bruschetta Pasta, in which the tomato sauce isn’t cooked. But the two recipes do share a very similar list of ingredients. 

However, like all pasta pomodoro recipes, my pomodoro sauce comes together in about 20 minutes and I don’t put my sauce in a food processor or blender to puree. It’s cooked just long enough to break down the tomatoes and meld all the different flavors together. Yet, along with the olive oil, I like to add a little butter too for some richness. You’ll actually see butter added in many pomodoro recipes. It adds a lovely layer of depth and rounds out both the sweetness and acidic nature of the fresh tomatoes. 

And because this dish is based on simple ingredients and cooking principles, it’s also really versatile like most Italian recipes. By design, pasta pomodoro is traditionally vegetarian. However, you could easily replace the butter with more olive oil and omit the parmesan cheese used to finish the dish and it’s instantly a plant-based meal. 

pasta pomodoro in a white serving bowl.

Why You’ll Love This Pasta Pomodoro Recipe

  • Quick And Easy! Perfect for busy weeknights, this simple pasta recipe allows you to make a homemade healthy meal with very little effort in a little over 30 minutes.
  • Fresh Tomato Basil! When perfectly ripe tomatoes and garlic are cooked together in a bit of oil and butter it’s delicious. Now, toss that together with some fresh basil and pasta and it’s phenomenal. 
  • Versatile Dish! Pasta pomodoro is a fantastic vegetarian entree for family dinners, potlucks, or parties. You can serve a protein like chicken or shrimp on the side for the meat eaters or adapt the recipe a bit more for vegans. 

Ingredients You’ll Need

ingredients needed to make pasta pomodoro.
  • Spaghetti – This dish is typically made with spaghetti, but any type of pasta will work. Even bite-size varieties like farfalle, penne, and rigatoni. 
  • Butter – Always use unsalted butter in cooking. The butter adds richness to the pasta sauce.
  • Olive Oil – For the most flavorful dish, use Italian extra virgin olive oil. 
  • Onion – I always use brown onion, but any type you have on hand is fine.
  • Garlic – Fresh minced garlic is a must. Jarred garlic just can’t provide the same amount of flavor.
  • Fresh tomatoes – You will need quite a few, so use the best quality fresh ripe tomatoes you can find. Cherry tomatoes can also be used.
  • Seasonings – Salt and pepper are used as needed to season the dish.
  • Sugar – Just a pinch is used to round out the dish and cut through the acidity from the tomatoes.
  • Red Pepper Flakes – They add the perfect touch of spice. Yet, you can omit them if you like or add more. 
  • Basil – You need some fresh basil leaves for this recipe! Dried basil will not do the dish justice.
  • Parmesan Cheese – Used to finish the pasta with a layer of yummy salty Italian cheesy goodness. 

How To Make Pasta Pomodoro

This 3-step recipe is what we call easy peasy pasta! Boil some noodles, simmer a simple 20- minute sauce, and then toss! Dinner is ready to serve!

Cook The Spaghetti

process shots showing how to make pasta pomodoro.

This recipe goes quickly, so you need to get the pasta started! Bring a large pot of water that is well salted to a boil over high-heat and then cook the spaghetti according to the package instructions or until it reaches al dente. Then reserve one cup of the pasta water before draining the rest. 

Make The Sauce

process shots showing how to make pasta pomodoro.

You should be doing this step while the pasta is cooking. First, heat the olive oil and butter in a large Dutch oven or large pot over medium heat. Next, add the onion and let it cook for about 5 minutes or until it’s soft and translucent. Then add the garlic and cook for 30 seconds more just until it’s fragrant.

process shots showing how to make pasta pomodoro.

Now, add the fresh chopped tomatoes, salt, black pepper, sugar, and red pepper flakes to the pot. Then cook the mixture while stirring occasionally for about 5 minutes or until the tomatoes start to break down. Finally, turn the heat down to a simmer and cook the sauce for another 15 minutes. Then give it a taste and season with more salt and pepper if needed and sometimes I like to add another drizzle of olive oil to it.

Finish The Dish

process shots showing how to make pasta pomodoro.

Once the sauce is ready, stir in the freshly chopped basil followed by the cooked spaghetti and half of the pasta water. Now, toss everything together until it’s fully incorporated. If the pasta seems a bit too dry, just add a little more of the pasta water. Then top with the freshly grated parmesan cheese, a bit more basil, and serve with a salad and some tasty Garlic Bread if you like. 

What Is The Difference Between Pomodoro And Marinara?

While pomodoro sauce and marinara sauce are similar in some ways in that they are both based on tomatoes, olive oil, and herbs, they are not the same. Marinara takes longer to make, tends to be runny, and is typically made with canned tomatoes like the famous san marzanos. Whereas, pomodoro is made with fresh ingredients that are cooked just long enough to break down to coat the pasta.

Does Pomodoro Mean Tomato?

Yes! In Italian the word pomodoro literally means tomato. So when Italians are talking about pasta pomodoro they are referring to pasta with tomato. In the case of this recipe, it’s a sauce made with fresh tomatoes.

freshly made pasta pomodoro in a skillet.

Expert Tips

  1. Use quality ingredients. Traditional Italian pasta dishes use fewer, but higher-quality ingredients. So better olive oil, parmesan cheese, and super fresh produce will make a noticeable difference in the outcome.
  2. Salt your pasta water. And use a lot of it! You want the water to be salty like the sea so that the spaghetti is seasoned by the salt as it cooks and absorbs some of the water.
  3. Serve immediately. Do not leave the pasta sitting in the sauce in the warm pot. The spaghetti will continue to cook and turn from tender to mushy if left for too long.

Storage

Leftover pasta pomodoro will keep in the refrigerator for up to 5 days in an airtight container. Then to reheat, simply mix it with a few tablespoons of water to add some moisture, and then pop it in the microwave for a few minutes on medium power or in a pan for a few minutes at a medium temperature. You can also freeze it for up to 3 months, but pasta really doesn’t keep all that well in the freezer. 

a serving of freshly made pasta pomodoro in a white bowl.

Other Delicious Italian Pasta Recipes You’ll Love

  • Pasta Puttanesca
  • Aglio e Olio
  • Cacio e Pepe
  • Fettuccine Alfredo
  • Pasta Alla Gricia
  • Orecchiette With Sausage And Broccoli

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

a serving of freshly made pasta pomodoro in a white bowl.
Print
5 from 5 votes

Pasta Pomodoro

Prep 10 minutes
Cook 25 minutes
Total 35 minutes
Rate Recipe
This authentic Pasta Pomodoro is a delicious Italian classic that only requires a handful of simple ingredients and just about 35 minutes of your time! It’s spaghetti tossed together with an incredibly fresh and flavorful sauce composed of ripe tomatoes, garlic, and fresh basil simmered together with a mixture of rich butter and olive oil.
6

Ingredients

  • 1 pound spaghetti (uncooked)
  • 2 tablespoons butter (unsalted)
  • 2 tablespoons olive oil (extra virgin)
  • 1 large onion (chopped)
  • 4 cloves garlic (minced)
  • 4 cups tomatoes (chopped, about 4 to 6 large tomatoes)
  • salt and pepper to taste
  • 1 teaspoon sugar
  • ½ teaspoon red pepper flakes
  • ¼ cup fresh basil (chopped)
  • ½ cup Parmesan cheese (freshly grated)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Cook the spaghetti according to package directions. Reserve 1 cup of pasta water then drain the spaghetti.
    process shots showing how to make pasta pomodoro.
  • Meanwhile, add the butter and oil to a large Dutch oven and heat over medium heat. Add the onion and cook for 5 minutes until the onion softens. Add the garlic and cook for another 30 seconds until fragrant.
    process shots showing how to make pasta pomodoro.
  • Add the tomatoes, salt, pepper, sugar and red pepper flakes. Cook for about 5 minutes until the tomato starts to break down, stirring occasionally. Reduce heat to simmer and cook for 15 minutes. Taste for seasoning and adjust as necessary.
    process shots showing how to make pasta pomodoro.
  • Stir in the basil. Add the cooked spaghetti and half of the pasta water. Toss everything well to combine. Add more pasta water if needed.
    process shots showing how to make pasta pomodoro.
  • Serve topped with Parmesan cheese and more basil.

Video

Notes

  1. Use quality ingredients. Traditional Italian pasta dishes use fewer, but higher-quality ingredients. So better olive oil, parmesan cheese, and super fresh produce will make a noticeable difference in the outcome.
  2. Salt your pasta water. And use a lot of it! You want the water to be salty like the sea so that the spaghetti is seasoned by the salt as it cooks and absorbs some of the water.
  3. Serve immediately. Do not leave the pasta sitting in the sauce in the warm pot. The spaghetti will continue to cook and turn from tender to mushy if left for too long.
  4. Leftovers will keep in the refrigerator for up to 5 days in an airtight container.
  5. Then to reheat, simply mix it with a few tablespoons of water to add some moisture, and then pop it in the microwave for a few minutes on medium power or in a pan for a few minutes at a medium temperature.
  6. You can also freeze it for up to 3 months, but pasta really doesn’t keep all that well in the freezer. 

Nutrition Information

Serving: 1servingCalories: 422kcal (21%)Carbohydrates: 64g (21%)Protein: 14g (28%)Fat: 12g (18%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 16mg (5%)Sodium: 148mg (6%)Potassium: 464mg (13%)Fiber: 4g (17%)Sugar: 6g (7%)Vitamin A: 1112IU (22%)Vitamin C: 16mg (19%)Calcium: 137mg (14%)Iron: 1mg (6%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

a serving of freshly made pasta pomodoro in a white bowl.

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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16 Comments
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Patricia Crisco-Denicola
Patricia Crisco-Denicola
Posted: 10 days ago

5 stars
Made this tonight for dinner. I did add a little white wine and it was delicious. Definitely a keeper. Can’t wait to make it with tomatoes from the garden this summer. Great Lenten fish.

0
Reply
Allyn Orwig
Allyn Orwig
Posted: 1 month ago

5 stars
Loved it. I used homemade pesto and the compari tomatoes. Yum!

0
Reply
Sue
Sue
Posted: 1 month ago

5 stars
Made this tonight and it was DELISH

Last edited Posted: 1 month ago by Sue
0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Sue
Posted: 1 month ago

Happy to hear you liked it!

0
Reply
Kathy Jones
Kathy Jones
Posted: 1 month ago

Ohh!!! I think this will be great with scsllops!!!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Kathy Jones
Posted: 1 month ago

Absolutely!

0
Reply
Brenda
Brenda
Posted: 1 month ago

5 stars
This has to be the best pasta dish I have ever eaten. The only thing I did differently was to add a bit of crumbled Italian sausage per my husbands thought, prior to making the dish. Love, Love, Love this recipe. Thank you Joann.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Brenda
Posted: 1 month ago

So happy to hear you enjoyed it!

0
Reply
Shirley
Shirley
Posted: 1 month ago

I do a version of this with grape tomatoes. A little less of them so the oil/tomatoe/garlic/butter come through with a finishing of the creamy tomatoes. But I will try this on my next Italian binge. I am always looking at your recipes and incorporating them. Just gotta remember to come back and comment.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Shirley
Posted: 1 month ago

Thanks, I do appreciate the comments. 🙂

0
Reply
Terry
Terry
Posted: 1 month ago

Hi Jo! 2 questions for you.
Do you remove the tomato seeds when chopping?
Any particular preference re: tomato types? I noticed in the pics at the top of the post you had a bunch of Romas – but the ones available here always seem tasteless. Hope springs eternal, so I buy the odd one every couple of shopping trips, but have yet to find one with decent flavor. Not. A. Single. One. In decades of shopping. 😖
Thanks!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Terry
Posted: 1 month ago

Hi Terry! I did not remove the seeds, but I think it comes down to personal preference. I did use roma tomatoes, but yeah you can use any tomatoes that you like the most and have the most flavor.

0
Reply
Marsha
Marsha
Posted: 1 month ago

Would it be ok to leave out the onion, or use a smaller amount and chop it very fine? Husband doesn’t care for cooked onions, he likes the flavor but not the texture.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Marsha
Posted: 1 month ago

Yeah you can chop it fine, or what you can do is even pure the sauce before adding the pasta to it, using an immersion blender, then you won’t see it. 🙂

0
Reply
Chris W.
Chris W.
Posted: 1 month ago

I love the simplicity of this recipe. I think I’ll wait to make it when summer is in full swing and I can use tomatoes and basil from our garden. Hope you’re not totally buried in snow and cold – we just finally started to get an amount of snow. My husband is happy and will be going up to northern Wisconsin in a few weeks for snowmobiling. I like snow but would rather enjoy it from the inside looking out! Stay safe and warm…

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Chris W.
Posted: 1 month ago

Not buried in snow but we are getting lots of snow today, so who knows, we might be by the end of the weekend. Yes, this would be amazing with some fresh tomatoes and basil from your garden!

0
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I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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