Pasta Pomodoro Recipe

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.

Course dinner, side

Cuisine Italian

Keyword pasta al pomodoro, pomodoro pasta, what is pasta pomodoro

Prep Time 10

Cook Time 30

Servings servings

Calories 558kcal

Author Beth Pierce

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.

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