Pasta Pomodoro is a timeless Italian dish that combines fresh, vibrant flavors with ease and comfort. This recipe is perfect for those moments when you want a satisfying meal without spending hours in the kitchen. With simple ingredients like ripe tomatoes, fresh basil, and garlic, this pasta creates a flavorful experience that feels both homey and elegant. Whether you’re cooking for family or entertaining friends, Pasta Pomodoro offers a bright, fresh, and delicious meal that’s sure to please.
Why You’ll Love This Pasta Pomodoro Recipe
There’s something truly special about the simplicity of Pasta Pomodoro. It captures the essence of Italian cooking: using quality ingredients to create maximum flavor without complexity. You’ll love how the fresh tomatoes and basil combine with garlic and olive oil to make a sauce that’s light yet rich. This recipe is quick enough for busy weeknights but elegant enough to serve for guests. Plus, it’s a comforting meal that feels homemade and nourishing. The balance of butter and Parmesan adds a creamy, indulgent touch, making it a perfect dish to satisfy your cravings any time.
Ingredients You’ll Need to Make Pasta Pomodoro
Here’s what you’ll gather for this flavorful pasta:
- ¼ cup olive oil
- 1 medium yellow onion, chopped
- 5 garlic cloves, minced
- ¼ teaspoon crushed red pepper flakes
- 1 (28-ounce) can San Marzano whole peeled tomatoes, pureed
- ½ teaspoon kosher salt
- ¼ cup chopped fresh basil
- 12 ounces spaghetti
- 2 tablespoons unsalted butter, cut into pieces
- ¼ cup finely grated Parmesan cheese
- Extra basil and Parmesan cheese for garnish
These ingredients work together to create a classic tomato sauce that clings beautifully to each strand of spaghetti. Using high-quality olive oil and San Marzano tomatoes really elevates the flavor. Fresh basil adds a wonderful herbal brightness that completes the dish.
How to Make Pasta Pomodoro
Begin by heating the olive oil in a large skillet over medium heat. Add the chopped onion and cook it slowly for about 10 minutes, stirring occasionally, until it softens and becomes translucent. This step brings out the natural sweetness of the onion, which builds the foundation of your sauce.
Next, stir in the minced garlic and crushed red pepper flakes. Let them cook for around 3 minutes until fragrant, being careful not to let the garlic burn. The pepper flakes add just a hint of warmth to the sauce.
Pour in the pureed San Marzano tomatoes and sprinkle in the kosher salt. Stir well to combine. Allow the sauce to simmer gently, stirring now and then, as it thickens. This will take approximately 20 minutes. As it cooks, the flavors meld and intensify.
When the sauce has thickened to your liking, fold in the chopped fresh basil. This fresh herb injects a bright, aromatic note that balances the richness of the tomato base.
While the sauce is simmering, bring a large pot of salted water to a boil. Add the spaghetti and cook it according to the package instructions until al dente. Reserve about half a cup of the pasta cooking water before draining the noodles.
Return the drained spaghetti to the pot. Pour the tomato sauce over the pasta, along with the reserved hot pasta water. Toss gently to coat every strand with the sauce. The pasta water helps loosen the sauce slightly and helps it cling better to the noodles.
Add the butter pieces and grated Parmesan cheese to the pasta. Toss everything together until the butter and cheese melt completely, creating a silky, luscious finish.
Serve immediately, garnished with extra basil leaves and a sprinkle of Parmesan cheese if you like. This final touch adds a lovely freshness and an inviting presentation.
How to Serve Your Pasta Pomodoro for Best Results
Serving Pasta Pomodoro is simple but can be made special with a few ideas. You can plate it on warm dishes to keep it cozy longer. Pair it with a fresh green salad dressed lightly with lemon juice and olive oil to add a crisp contrast to the rich pasta. A side of crusty bread is perfect for scooping up any leftover sauce, making every bite satisfying.
This pasta also works well for both casual dinners and more formal occasions. For a family meal, serve it family-style in a large bowl right at the table. If you’re entertaining, consider plating individual servings with a small basil leaf on top and a delicate dusting of Parmesan for a beautiful presentation. The vibrant red sauce with bright green basil always looks inviting.
Expert Tips to Perfect Your Pasta Pomodoro
- Use the best quality canned tomatoes you can find, preferably San Marzano, as they have a natural sweetness and low acidity that makes a big difference in flavor.
- Puree the tomatoes yourself for a fresher sauce texture rather than using pre-made tomato sauce.
- Don’t skip reserving pasta water. This starchy water helps bind the sauce to the pasta and keeps it from becoming dry.
- When cooking the garlic, watch carefully so it doesn’t burn, as burnt garlic adds bitterness.
- Feel free to adjust the crushed red pepper flakes to your taste. If you prefer a milder sauce, reduce or omit it.
- Fresh basil is key to the final flavor. Add it at the end of cooking to preserve its aroma and brightness.
- Toss the pasta well with butter and Parmesan off the heat to avoid overcooking the cheese.
How to Store Leftover Pasta Pomodoro
If you have leftovers, store the pasta and sauce separately in airtight containers for best results. The pasta can become a bit sticky if stored together with sauce. Refrigerate for up to 3 days. To reheat, warm the sauce gently on the stove and toss in the pasta, adding a splash of water if needed to loosen the sauce. Avoid overheating to keep the fresh flavors intact.
For longer storage, you can freeze the tomato sauce by itself for up to 3 months. Thaw it in the fridge overnight before reheating. Cooked pasta doesn’t freeze as well because it tends to become mushy when thawed.
Variations to Make Your Pasta Pomodoro Your Own
While the classic recipe is delicious on its own, you can customize it in several ways:
- Add sautéed mushrooms or bell peppers to the sauce for extra texture and flavor.
- Stir in some cooked chicken, shrimp, or a plant-based protein if you want to boost the protein content.
- Swap spaghetti for other pasta shapes like penne or linguine for variety.
- Use fresh cherry tomatoes in addition to or instead of canned tomatoes for a fresher, chunkier sauce.
- Add a splash of lemon juice or a pinch of sugar if your tomatoes taste too acidic.
- Experiment with different fresh herbs like oregano or parsley alongside the basil.
These simple tweaks let you keep the heart of Pasta Pomodoro while tailoring it to your preferences and pantry.
Frequently Asked Questions About Pasta Pomodoro
What kind of tomatoes should I use for the best Pasta Pomodoro?
For authentic flavor, use San Marzano canned whole peeled tomatoes. They’re sweet, less acidic, and have a perfect texture for sauces.
Can I make this pasta dish vegan?
Yes! Simply omit the butter and Parmesan or substitute with vegan alternatives to keep it dairy-free.
How do I know when my pasta is al dente?
Al dente means “to the tooth” in Italian — the pasta should be cooked but still firm when you bite it, not mushy.
Can I prepare the sauce ahead of time?
Absolutely. The sauce can be made a day or two in advance and stored in the fridge. Reheat gently before mixing with pasta.
What’s the best way to reheat leftover Pasta Pomodoro?
Warm the sauce on the stove and add the pasta, tossing with a little water if it seems dry. Avoid microwaving as it can dry out the dish.
Can I add protein to Pasta Pomodoro?
Yes, adding grilled chicken, shrimp, or plant-based proteins can make it a more filling meal.
Pasta Pomodoro
Equipment
- Large Skillet
- Large Pot
Ingredients
- ¼ cup olive oil
- 1 medium yellow onion chopped
- 5 cloves garlic minced
- ¼ teaspoon crushed red pepper flakes
- 1 28-ounce can San Marzano whole peeled tomatoes pureed
- ½ teaspoon kosher salt
- ¼ cup fresh basil chopped
- 12 ounces spaghetti
- 2 tablespoons unsalted butter cut into pieces
- ¼ cup Parmesan cheese finely grated
- Extra basil and Parmesan cheese for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for about 10 minutes until soft and translucent.
- Stir in minced garlic and crushed red pepper flakes; cook for 3 minutes until fragrant.
- Pour in pureed San Marzano tomatoes and sprinkle with kosher salt. Stir and allow to simmer for about 20 minutes.
- Fold in chopped fresh basil just before the sauce finishes cooking.
- Meanwhile, bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente, reserving half a cup of pasta water before draining.
- Return drained spaghetti to the pot. Pour the tomato sauce over the pasta and add reserved pasta water. Toss to coat.
- Add butter pieces and Parmesan cheese, tossing until melted and combined.
- Serve immediately, garnished with extra basil and Parmesan cheese.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!