Pasta Pomodoro
User Reviews
5
Pasta Pomodoro
Description
Pasta Pomodoro begins by cooking spaghetti to al dente before setting aside with reserved pasta water. A sauce is prepared by sautéing chopped onions and garlic in butter and olive oil until softened and fragrant, then adding fresh chopped tomatoes, seasoning with salt, pepper, sugar, and red pepper flakes. The sauce simmers until the tomatoes break down and thicken. Fresh basil is folded in along with the cooked pasta, using reserved pasta water to enhance the sauce's consistency and help it cling to the noodles. The dish is finished with generously grated Parmesan cheese and more basil.
This pasta is best served immediately to retain its tender texture without becoming mushy. It highlights a traditional Italian approach with few but quality ingredients emphasizing freshness and seasoning balance. The combination of butter and olive oil enriches the sauce, while the red pepper flakes add a subtle kick.
Leftovers can be stored in the refrigerator for up to five days and reheated with added moisture. Freezing is possible but may affect the texture of the pasta. Using good quality olive oil, Parmesan, and fresh tomatoes enhances the overall flavor significantly.
Ingredients
- 1 pound spaghetti uncooked
- 2 tablespoons butter unsalted
- 2 tablespoons olive oil extra virgin
- 1 large onion chopped
- 4 cloves garlic minced
- 4 cups tomato chopped, about 4 to 6 large tomatoes
- salt to taste
- black pepper to taste
- 1 teaspoon sugar
- ½ teaspoon red pepper flakes
- ¼ cup basil chopped, fresh
- ½ cup Parmesan Cheese freshly grated
Instructions
- Cook the spaghetti according to package directions. Reserve 1 cup of pasta water then drain the spaghetti.
- Meanwhile, add the butter and oil to a large Dutch oven and heat over medium heat. Add the onion and cook for 5 minutes until the onion softens. Add the garlic and cook for another 30 seconds until fragrant.
- Add the tomatoes, salt, pepper, sugar and red pepper flakes. Cook for about 5 minutes until the tomato starts to break down, stirring occasionally. Reduce heat to simmer and cook for 15 minutes. Taste for seasoning and adjust as necessary.
- Stir in the basil. Add the cooked spaghetti and half of the pasta water. Toss everything well to combine. Add more pasta water if needed.
- Serve topped with Parmesan cheese and more basil.
Notes
- Use fresh, high-quality olive oil, Parmesan, and tomatoes for better flavor.
- Salt the pasta water generously to flavor the spaghetti while cooking.
- Serve the pasta immediately to avoid mushy texture; do not leave it sitting in the pot.
- Store leftovers in an airtight container up to 5 days; reheat with a splash of water.
- Freezing is possible but may change the pasta texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 422 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 422kcal | 21% |
| Carbohydrates | 64g | 21% |
| Protein | 14g | 28% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 16mg | 5% |
| Sodium | 148mg | 6% |
| Potassium | 464mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 1112IU | 22% |
| Vitamin C | 16mg | 18% |
| Calcium | 137mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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