Pasta Pomodoro
User Reviews
5.0
87 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
40 mins
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Servings
4
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Calories
576 kcal
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Course
Main Course
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Cuisine
Italian
Pasta Pomodoro
Report
This pasta pomodoro recipe is spaghetti tossed in a homemade tomato sauce and garnished with plenty of parmesan cheese and fresh basil. A classic Italian dish that's perfect for entertaining!
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Ingredients
- 2 tablespoons olive oil
- 1/2 cup onion finely chopped
- 2 teaspoons garlic minced
- 1/4 teaspoon crushed red pepper flakes optional
- 28 ounce can San Marzano Whole Tomatoes pureed in a blender or food processor
- salt and pepper to taste
- 3 tablespoons butter
- 1/2 cup Parmesan Cheese divided use
- 3 prigs fresh basil plus more basil leaves for garnish.
- 12 ounces Spaghetti or other long pasta
Instructions
- Heat the olive oil in a large pan over medium heat. Add the onions and cook for 4-5 minutes or until softened. Add the garlic and cook for 1 more minute.
- Stir in the red pepper flakes (optional), then add the pureed tomatoes. Season with salt and pepper to taste.
- Bring to a simmer and cook for 20 minutes or until sauce has just started to thicken. Stir in the sprigs of basil, then remove the sauce from the heat.
- While the sauce is simmering, cook the spaghetti in a large pot of salted water according to package directions.
- Drain the pasta, reserving 1/4 cup of the pasta cooking liquid.
- Discard the basil sprigs. Add the pasta to the pan with the tomato sauce, toss to coat. Place the pan of pasta over medium heat.
- Add the pasta water, 1 tablespoon at a time, until pasta sauce is at your desired consistency.
- Stir in the butter and half of the parmesan cheese. Toss the pasta until the cheese and butter are melted.
- Remove the pasta from the heat. Top with remaining parmesan cheese and fresh basil leaves, then serve immediately.
Notes
- Freshly grated parmesan cheese works best in this dish. Pre-grated cheese often contains stabilizers and anti caking agents and does not melt as well.
- You can make the sauce up to 2 days in advance, then reheat the sauce in a pan and toss the pasta, butter and parmesan cheese in the sauce right before serving. The sauce can also be frozen for up to 2 months.
Nutrition Information
Show Details
Calories
576kcal
(29%)
Carbohydrates
61g
(20%)
Protein
19g
(38%)
Fat
21g
(32%)
Saturated Fat
9g
(45%)
Cholesterol
31mg
(10%)
Sodium
544mg
(23%)
Potassium
812mg
(23%)
Fiber
7g
(28%)
Sugar
12g
(24%)
Vitamin A
865IU
(17%)
Vitamin C
20.5mg
(23%)
Calcium
246mg
(25%)
Iron
3.8mg
(21%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 576 kcal
% Daily Value*
| Calories | 576kcal | 29% |
| Carbohydrates | 61g | 20% |
| Protein | 19g | 38% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 31mg | 10% |
| Sodium | 544mg | 23% |
| Potassium | 812mg | 17% |
| Fiber | 7g | 28% |
| Sugar | 12g | 24% |
| Vitamin A | 865IU | 17% |
| Vitamin C | 20.5mg | 23% |
| Calcium | 246mg | 25% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
87 reviews
Excellent
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