Pasta al Pomodoro
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
4 servings
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Calories
460 kcal
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Course
Main Course
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Cuisine
Italian
Pasta al Pomodoro
Description
Pasta al Pomodoro centers on a tomato sauce made with peeled tomatoes or tomato puree gently simmered with garlic and olive oil. After cooking and blending the tomatoes to a smooth consistency, the sauce gains a balanced, mild tomato flavor. The spaghetti noodles are cooked in salted boiling water until just tender yet firm to the bite, known as al dente. The drained pasta is mixed directly into the sauce, allowing the flavors to meld, and the texture to remain tender and cohesive. Salt and black pepper season the dish, while fresh basil and grated Parmesan can be added for additional aroma and taste.
The light tomato sauce with garlic and olive oil ensures a harmonious and fresh pasta experience without heaviness. This dish is best served promptly to enjoy the nuanced simplicity. It's flexible to variations in tomato types and seasonings yet stays true to classic home-style Italian preparations.
Ingredients
- 400 grams spaghetti noodles
- 30 grams extra virgin olive oil
- 500 grams peeled tomatoes canned, or tomato puree
- 1 clove garlic
- kosher salt as needed
- black pepper optional
- basil as desired
- Parmesan Cheese as desired, grated
Instructions
- Put the olive oil in a medium sauce pan over medium heat and then add the garlic clove that has been peeled an chopped in half with the little green part in the middle removed.
- After cooking for two minutes, add the tomato puree or whole peeled tomatoes from the can. Add a dash of salt.
- Cover and cook for 30 minutes when cooking tomato puree or about an hour with whole tomatoes, both over low heat, stirring occasionally. Remove the garlic clove and throw away.
- If you used whole tomatoes, either put them through a vegetable mill or use a immersion blender to make the sauce smooth.
- Put a large pot of water on to boil for the pasta when the sauce is almost ready.
- Add salt to the water and cook the pasta by following the package directions for al dente.
- Drain the pasta keeping a small cup of pasta water aside.
- Add the drained pasta directly to the sauce or vice versa, and stir until it is completely combined. If the sauce is too thick, you can add a little pasta water when stirring.
- Put in a large serving bowl and garnish with fresh basil leaves and serve. If you have extra sauce, you can add more sauce in the middle with a few extra basil leaves. Each person can add grated Parmesan cheese or Parmigiano Reggiano as desired directly onto their own pasta.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 460 kcal
% Daily Value*
| Calories | 460kcal | 23% |
| Carbohydrates | 80g | 27% |
| Protein | 14g | 28% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 185mg | 8% |
| Potassium | 461mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 146IU | 3% |
| Vitamin C | 12mg | 13% |
| Calcium | 61mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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