Description
This classic Pasta Pomodoro recipe features a simple yet rich tomato sauce infused with garlic, basil, and extra virgin olive oil. The slow-simmered sauce is strained for smoothness and tossed with perfectly cooked al dente pasta, making it a fresh and elegant Italian staple that’s easy to prepare and full of vibrant flavors.
Ingredients
Scale
Sauce Ingredients
- 6 tablespoons extra virgin olive oil
- 1 garlic clove, lightly crushed and peeled
- 1 pinch red pepper flakes (optional)
- 1 (28-ounce) can whole peeled tomatoes
- Kosher salt, to taste
- 1 basil branch, plus more leaves for garnish
Pasta
- 1 pound spaghetti (or packaged pasta of your choice)
- Freshly grated Parmesan cheese, for serving (optional)
Instructions
- Soften the garlic: In a large saucepan over medium-low heat, warm 1/4 cup of the olive oil with the garlic clove until it sizzles, about 2 minutes. Add a pinch of red pepper flakes and press the garlic lightly to release its flavor but avoid browning. For a milder flavor, you can remove the garlic after infusing and keep the oil in the pan for bolder taste.
- Add the tomatoes: Pour the entire can of whole peeled tomatoes and their juice into the pan carefully. Use a potato masher or wooden spoon to break tomatoes into large pieces. Season with 1/2 teaspoon kosher salt, then increase heat to medium-high to bring the sauce to a boil.
- Simmer the sauce: Reduce heat to maintain a gentle simmer and partially cover the pan. Cook, stirring occasionally, until the tomatoes darken and the sauce thickens and oil pools on the surface, about 35 to 40 minutes. Add a splash of water if the sauce thickens too fast before developing a rich, sweet flavor.
- Process the sauce: Turn off heat and let sauce cool for 10 minutes. Strain the sauce through a fine mesh strainer or use a food mill to create a smooth texture. Return the strained sauce to the pan and taste; adjust salt as needed.
- Season: Stir in the remaining 2 tablespoons of olive oil. Lay the basil branch atop the sauce and bring it to a simmer over medium heat. Cook gently for about 15 minutes to infuse basil flavor, then discard the basil branch. Garnish with extra fresh basil leaves if desired, and cover to keep warm.
- Cook pasta: Bring a large pot of generously salted water to a rolling boil. Add pasta and cook according to package instructions until just al dente.
- Combine pasta and sauce: Use tongs or a skimmer to transfer the pasta directly to the saucepan with the sauce. Add a splash of the starchy pasta cooking water and turn heat to low. Toss and cook the pasta in the sauce for about 2 minutes until thoroughly coated and finished cooking.
- Serve: Divide pasta among bowls, spoon extra sauce over each serving, and top with freshly grated Parmesan cheese and basil leaves if using. Enjoy immediately.
Notes
- Choose canned tomatoes carefully; San Marzano tomatoes are ideal, but any high-quality whole peeled tomatoes with a fresh, vibrant flavor work best.
- If your pan is too small to toss pasta and sauce together, reserve 1 cup of pasta water before draining. Return drained pasta to the pot, add half to two-thirds of the sauce with some pasta water, and toss over low heat until evenly coated.
- Pomodoro sauce tastes even better the next day—make it a day in advance, store refrigerated separately from pasta, and gently reheat before serving.
- To freeze the sauce, cool completely, place in a freezer-safe container allowing room for expansion, and freeze for up to 3 months. Thaw overnight in the refrigerator or on the counter for a few hours.
- For a chunkier sauce texture, skip the straining step and simply break down tomatoes with a masher.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 410
- Sugar: 7g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 6g
- Protein: 11g
- Cholesterol: 0mg
