Pasta Pomodoro

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.

Course Main Course, Side Dish

Cuisine Italian

Keyword Pasta Pomodoro, Spaghetti with Tomato Sauce

Prep Time 15

Cook Time 12

Total Time 27

Servings

Calories 343kcal

Author Debby - www.AFeastfortheEyes.net

Equipment

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

Source: America's Test Kitchen "Tasting Italy" Cookbook

Nutrition