Pasta Pomodoro

Name: Pasta Pomodoro
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: Pasta and sauce:; 10 ounces spaghetti or bucatini; 2 tablespoons extra virgin olive oil; 4 cloves garlic, finely minced; 2 pints cherry tomatoes, halved; ½ teaspoon kosher salt, plus more to taste; freshly ground black pepper; 10 large basil leaves, roughly chopped; For serving & garnish:; Freshly grated Parmigiano Reggiano cheese; Small basil leaves, to garnish

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
4 servings
Calories
362 kcal
Course
Dinner
Cuisine
Italian, American, Vegan

Pasta Pomodoro

Stella Guerrero

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Simple and delicious pasta pomodoro made in just 30 minutes with burst cherry tomatoes, garlic, and fresh basil. This easy pasta pomodoro recipe makes a wonderful weeknight meal the whole family will love!

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Ingredients

Servings

Pasta and sauce:
10 ounces spaghetti or bucatini
2 tablespoons extra virgin olive oil
4 cloves garlic, finely minced
2 pints cherry tomatoes, halved
½ teaspoon kosher salt, plus more to taste
freshly ground black pepper
10 large basil leaves, roughly chopped
For serving & garnish:
Freshly grated Parmigiano Reggiano cheese
Small basil leaves, to garnish

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Instructions

Place a large pot of water over high heat and add in a generous amount of salt.
While waiting for the water to boil, mince the garlic, halve the tomatoes, and chop the basil. Once the water boils, drop in the pasta, stirring every few minutes so that it doesn’t stick together, and cook until al dente.
While the pasta cooks, make the tomato sauce: Preheat a large skillet over medium high heat and add in the olive oil. Once the oil is hot, stir in the garlic, cooking for just 10-15 seconds; be careful to not let the garlic burn! Add in the halved cherry tomatoes and stir them together with the garlic. Season with salt and freshly ground black pepper, then cook the tomatoes, stirring often and using a wooden spoon to gently smash them until they burst. Cook the sauce for about 6-8 minutes, or until the tomatoes are saucy and jammy, then turn off the heat.
Before draining the pasta, reserve 1 cup of the pasta cooking water and add about ½ cup to the tomato sauce in the skillet. Drain the pasta and set aside while you blend the sauce. Use an immersion blender* to blend the tomato sauce and ½ cup pasta water so that it’s mostly pureed but still has some chunks of tomato remaining. Fold in the chopped fresh basil.
Transfer the cooked pasta into the skillet with the tomato sauce and use tongs to toss the pasta with the sauce. If needed, add in more pasta water to loosen up the sauce. Taste and season with more salt and pepper if desired. Serve immediately with freshly grated Parmigiano Reggiano cheese and fresh basil leaves on top.

Notes

*If you don’t have an immersion blender, carefully transfer the sauce to a regular blender and pulse a few times; we want the sauce to be mostly pureed but still remain a bit chunky!
Feel free to double the sauce recipe and freeze any leftover sauce in an airtight container for up to 2 months.

Nutrition Information

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Serving 1serving (based on 4) Calories 362cal (18%) Carbohydrates 60.8g (20%) Protein 11.1g (22%) Fat 8.5g (13%) Saturated Fat 1.2g (6%) Fiber 4.5g (18%) Sugar 6.5g (13%)