This Pasta Pomodoro is spaghetti pasta smothered in a homemade tomato sauce seasoned with garlic, fresh basil, and crushed red pepper all topped with freshly grated Parmesan Cheese. There is no need to visit the local Italian restaurant when you can make this fresh in your kitchen where you control the ingredients and the seasonings.
Homemade pasta dishes are one of my son’s absolute favorites and are always a welcome site on the kitchen table. I love to serve this tasty dish with Easy Garlic Knots and Bacon Wrapped Asparagus.
How to make Pasta Pomodoro
First place a large pot of water on the stove to boil. Now puree the tomatoes in a blender or food processor. Then cook the onion in a little bit of olive oil until it is tender. Next add your garlic and red pepper flakes cooking for about 1 minute stirring constantly. Then add the tomatoes and simmer until the sauce is thickened. While the sauce is simmering cook the pasta in the boiling water according to package directions and drain well.
Now add the fresh basil to the sauce and season with salt and pepper to taste. Then add the pasta to the sauce and toss to coat. Stir in the butter and the Parmesan Cheese. If desired top with more Parmesan cheese and fresh basil leaves.
Recipe notes and helpful tips
- Although spaghetti is the traditional noodle here feel free to substitute other pastas like angel hair, fettuccine, rigatoni or penne.
- Cook the pasta al dente which is really the Italian way.
- Use excellent quality canned tomatoes like San Marzano Tomatoes or Bianco DiNapoli Tomatoes.
- For best results use fresh basil and freshly grated Parmesan Cheese.
- Looking for more protein? Add cooked chicken, shrimp, or Italian sausage.
- Don’t skip the butter it adds great flavor to the sun-ripened tomatoes.
Can you use fresh garden tomatoes in Pasta Pomodoro?
Fresh garden tomatoes are the best. Their sun-ripened flavor is unmatched and when it comes to pasta sauce there is no denying that. Plum tomatoes, also known as Roma or paste tomatoes make the best sauce.
If you are lucky enough to have about 2 1/4 – 2 1/2 pounds simply bring a pot of water to boil then lower the tomatoes in the water. Cook for about 30-45 seconds or until the skins begin to peel. Then plunge into a bowl of ice water. Once the tomatoes have chilled in the ice water for several minutes and cooled down simply peel the skins with your fingers. Then proceed with the rest of the recipe by putting on a pot of water for the spaghetti and pureeing the tomatoes.
Other tomato recipes you will love!
Pasta Pomodoro Recipe
Ingredients
- 1 28 ounce can peeled tomatoes
- 3 tablespoons olive oil
- 1 small onion finely chopped
- 4 cloves garlic minced
- ¼ teaspoon crushed red pepper
- ¼ cup chopped fresh basil
- kosher salt and black pepper to taste
- 12 ounces spaghetti
- 3 tablespoons butter cut in 1 tablespoon increments
- 1/2 cup grated parmesan cheese
- Fresh basil leaves garnish
- Pinch red pepper flakes
Instructions
- Place a large pot of water on the stove over medium heat to boil.
- Puree the tomatoes in a blender or food processor.
- Heat the olive oil in a large skillet over medium low heat. Add the onion and cook until soft stirring several times; 7-10 minutes Add the garlic and red pepper flakes cooking for 1 minute stirring constantly. Add the pureed tomatoes and simmer until the sauce is thickened; 15-20 minutes. While the sauce is simmering cook the spaghetti in the boiling water according to package directions and drain well. Reserve 1/2 cup of pasta water.
- Add the fresh basil and season with kosher salt and black pepper to taste. Add the spaghetti to the sauce and toss to coat. Stir in the butter and Parmesan Cheese. Use the reserved pasta water a couple tablespoons at a time to thin the sauce if it become too thick. If desired top with more Parmesan cheese, fresh basil leaves, and a pinch of red pepper flakes.
Notes
- Although spaghetti is the traditional noodle here feel free to substitute other pastas like angel hair, fettuccine, rigatoni or penne.
- Cook the pasta al dente which is really the Italian way.
- Use excellent quality canned tomatoes like San Marzano or Bianco DiNapoli.
- For best results use fresh basil and freshly grated Parmesan Cheese.
- Don't skip the butter it adds great flavor to the sun-ripened tomatoes.
Nutrition
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Cathleen
I can never say no to pasta, and this one was a hit!! It will definitely be made on repeat at my house. Thanks so much for the recipe 🙂