Pasta Pomodoro

Pasta Pomodoro

5 from 9 reviews

This delectable Italian Pasta Pomodoro is made easy and quick with peeled sun ripened canned tomatoes simmered with onions, garlic and crushed red pepper until fragrant and thickened.  Before serving stir in fresh basil, cooked spaghetti, butter and fresh Parmesan Cheese.


  • 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
  • salt and pepper to taste
  • 12 ounces spaghetti 
  • 3 tablespoons butter cut in 1 tablespoon increments
  • 1/2 cup grated parmesan cheese
  • Fresh basil leaves (garnish)


  1. Place a large pot of water on the stove to boil.
  2. Puree the tomatoes in a blender or food processor.
  3. 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.
  4. Add the fresh basil and season with salt and pepper to taste.  Add the spaghetti to the sauce and toss to coat.  Stir in the butter and Parmesan Cheese.  If desired top with more Parmesan cheese and fresh basil leaves


  • 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.


Keywords: pasta al pomodoro, what is pasta pomodoro, pomodoro pasta,

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