Pasta Pomodoro
A classic Italian dish featuring fresh tomatoes, basil, and garlic in a light sauce, perfect for a comforting meal.
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.
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Notes
Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove.