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5.0 from 3 votes

Pasta Pomodoro

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!

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

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

Instructions

    Cup of Yum
  1. Place a large pot of water over high heat and add in a generous amount of salt.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 362

% Daily Value*

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%

* Percent Daily Values are based on a 2,000 calorie diet.