Pasta Pomodoro translates to “pasta with tomato” in Italian. It’s a classic Italian dish that highlights the simplicity and freshness of ripe tomatoes. This recipe uses canned San Marzano tomatoes (picked fresh off the vine). The sauce only needs four ingredients, plus fresh basil as a garnish. This is served with spaghetti pasta. The tomato shines through with a subtle amount of garlic and (optional) Parmesan cheese. It’s so simple, flavorful and satisfying.
One night I had a craving for pasta with a simple tomato sauce. I didn’t want a fussy recipe because the day had run away with me and I was famished. That’s how this recipe came to be, and it sure was easy and delicious!
Fresh garden tomatoes are so sweet and taste way better than what you buy at the grocery story. Canned tomatoes do make a good substitute if you don’t have fresh tomatoes. Since Italy isn’t exactly in our backyard, I used San Marzano tomatoes in a can. (They are freshly picked and canned.) San Marzano tomatoes are a specific variety of plum tomato, prized for their rich, sweet flavor and low acidity, making them ideal for sauces.
I chose a more traditional spaghetti pasta, but you can choose whatever shape suits your fancy. A food processor is a helpful tool. Otherwise, wash your hands and “squish” your tomatoes. Add a clove of minced garlic to olive oil and bring to a soft simmer. Add the tomatoes.
In the meantime, cook your pasta according to the directions on the package. To the sauce, add a pinch of salt. Taste. Here’s one of the most controversial subjects regarding Italian tomato sauce. Sugar! Yes or no? It depends on the acidity of the tomatoes, in my opinion. Taste! These tomatoes were a tad more on the acidic side, so yes, I did add a pinch of sugar. Your personal choice. Add the sauce to the drained pasta (don’t rinse the pasta, just drain it). Using tongs, combine the pasta with the sauce.
This might look plain and boring, but I can assure you that this is a real treat! A drizzle of olive oil is a nice extra touch, if you wish.
A garnish of Parmesan cheese is optional. Fresh basil makes the pasta dish complete.
TASTING NOTES: All I can say is “DELICIOUS”! The tomatoes really shine as a pasta sauce. It’s a meatless meal that is comforting and satisfying. A side salad completes the meal.
With the just the two of us eating this meal, I had leftover sauce. I thought about freezing it for future use.
Instead, the next day, I made this Air Fryer Chicken Parmesan. It was incredibly delicious and is now one of my husband’s favorite meals. (Recipe coming up next post.)
Pasta Pomodoro
Ingredients
- 1 28-ounce can whole peeled tomatoes
- 3 tablespoons extra-virgin olive oil plus extra for serving
- 1 garlic clove minced
- Salt and pepper
- 2 tablespoons fresh basil chopped plus extra for serving
- sugar
- 1 pound spaghetti
- grated Parmigiano-Reggiano cheese
Instructions
- Pulse tomatoes and their juice in food processor until mostly smooth, 10 to 12 pulses.
- Cook oil and garlic in large saucepan over medium heat, stirring occasionally, until fragrant, about 2 minutes.
- Stir in tomatoes and ½ teaspoon salt, bring to simmer, and cook until thickened slightly, about 10 minutes.
- Off heat, stir in basil. Season with salt, pepper, and sugar to taste.
- Meanwhile, bring 4 quarts water to boil in large pot.
- Add pasta and 1 tablespoon salt and cook, stirring often, until almost al dente. Reserve ½ cup cooking water, then drain pasta and return it to pot.
- Add sauce and toss to combine. Cook over medium heat, tossing frequently, until pasta is al dente, 1 to 2 minutes.
- Adjust consistency with reserved cooking water as needed.
- Sprinkle individual portions with extra basil and drizzle with extra oil. Serve, passing Parmigiano separately.
Notes
Nutrition
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