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Pasta al pomodoro Recipe

Italian · Main course · 30 min total

A classic Italian pasta dish with a simple, fresh tomato sauce that highlights the natural sweetness of ripe tomatoes. This recipe is quick and easy, perfect for a weeknight dinner.

Ingredients

• 400g (14 oz) spaghetti or other long pasta
• 800g (28 oz) canned whole peeled tomatoes, preferably San Marzano
• 3 tablespoons extra-virgin olive oil
• 3 cloves garlic, thinly sliced
• 1/2 teaspoon red pepper flakes (optional)
• Salt to taste
• Fresh basil leaves, for garnish
• Grated Parmesan cheese, for serving

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
2. While pasta cooks, crush the tomatoes by hand or with a potato masher into a coarse purée. Set aside.
3. In a large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes (if using) and cook until garlic is fragrant but not browned, about 1 minute.
4. Add the crushed tomatoes and a pinch of salt. Bring to a simmer and cook, stirring occasionally, until sauce thickens slightly, about 10-15 minutes.
5. Add the drained pasta to the sauce and toss to coat. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
6. Serve immediately, garnished with fresh basil and grated Parmesan cheese.

Tips

• For a smoother sauce, you can blend the tomatoes before adding to the pan.
• Leftover sauce can be stored in the refrigerator for up to 3 days.
• This sauce also works well with short pasta like penne or rigatoni.

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