Pasta Pomodoro
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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.
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.
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.
- 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.
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!
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.
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.
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.
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.
Expert Tips
- 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.
- 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.
- 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.
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
- Lemon Pasta
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Pasta Pomodoro
Video
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.
- 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.
- 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.
- 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.
- Serve topped with Parmesan cheese and more basil.
Notes
- 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.
- 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.
- 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.
- Leftovers 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.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
