Pasta Pomodoro
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 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
Description
Pasta Pomodoro relies on a sauce made by gently sautéing finely chopped onions and minced garlic in olive oil, then simmering pureed San Marzano tomatoes with fresh basil sprigs. The sauce is cooked until it begins to thicken, seasoning with salt, pepper, and optional crushed red pepper flakes for mild spiciness. The cooked spaghetti is combined with the sauce, with reserved pasta water added to adjust consistency.
Butter and freshly grated Parmesan cheese are stirred in at the end, enriching the sauce with a creamy texture and savory depth. The final dish is garnished with fresh basil leaves, offering aromatic brightness.
This dish serves as a straightforward Italian-style pasta meal emphasizing fresh tomato flavors enhanced by aromatic herbs and dairy. It pairs well with simple salads or crusty bread. The sauce can be made ahead and reheated before combining with freshly cooked pasta.
Using freshly grated Parmesan is recommended for better melting and flavor. The sauce can also be frozen for up to two months. Reheating should be done gently to preserve the sauce’s texture.
Ingredients
- 2 tablespoons olive oil
- 1/2 cup onion finely chopped
- 2 teaspoons garlic minced
- 1/4 teaspoon red pepper flakes optional, crushed
- 28 ounce can whole tomatoes pureed in a blender or food processor, San Marzano variety
- salt to taste
- black pepper to taste
- 3 tablespoons butter
- 1/2 cup Parmesan Cheese divided use
- 3 prigs basil plus more basil leaves for garnish, fresh
- 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
- Use freshly grated Parmesan cheese for proper melting and better flavor.
- The sauce can be prepared up to two days ahead; reheat before tossing with freshly cooked pasta, butter, and Parmesan.
- This sauce freezes well and can be stored for up to two months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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