Pasta Pomodoro Recipe
Italian · Main course · 30 min total
A simple yet flavorful Italian pasta dish with a fresh tomato sauce, garlic, basil, and olive oil. This recipe highlights the natural sweetness of ripe tomatoes.
10
min prep
min prep
20
min cook
min cook
4
servings
servings
450
kcal/serving
kcal/serving
Ingredients
- 1 pound (450g) spaghetti or other long pasta
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- 2 pounds (900g) ripe Roma tomatoes, peeled and chopped (or 1 can (28 oz) crushed San Marzano tomatoes)
- 1/2 teaspoon salt, plus more for pasta water
- 1/4 teaspoon black pepper
- 1/4 cup fresh basil leaves, torn
- Grated Parmesan cheese, for serving
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup pasta water before draining.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute.
- Add tomatoes, salt, and pepper. Bring to a simmer and cook, stirring occasionally, until sauce thickens slightly, about 10-15 minutes.
- Add drained pasta to the skillet with the sauce. Toss to combine, adding reserved pasta water a little at a time if needed to loosen the sauce.
- Remove from heat. Stir in basil. Serve immediately with Parmesan cheese.
Tips
- For best flavor, use in-season, ripe tomatoes.
- If using canned tomatoes, choose whole peeled San Marzano and crush them by hand.
- Reserved pasta water helps emulsify the sauce and adds starchiness.
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