Pasta Pomodoro
This Italian classic Pasta Pomodoro showcases spaghetti pasta tossed in a simple but delicious San Marzano tomatoes gently simmered on the stovetop with garlic and fresh basil.
Exuding bright and beautiful flavors from its simple yet fresh and good quality ingredients, this restaurant quality Pasta Pomodoro is the perfect dinner solution when you want to serve up a taste of Italy on a busy evening.
What is Pasta Pomodoro?
Pomodoro simply means “tomato” in Italian, so Pasta Pomodoro is a a pasta dish tossed in a simple tomato sauce.
Pomodoro Sauce is one of the many kinds of fresh tomato-based sauces used in Italian cuisine. It has thick and slightly chunky textures from the tomatoes with distinct flavors of fresh basil. Using only a few ingredients, tomatoes are unmistakably the star ingredient of the dish.
We are using San Marzano whole, peeled tomatoes in our Pomodoro sauce when making this Pasta Pomodoro recipe. San Marzano tomatoes is a distinctive kind of plum tomatoes found in Italy.
You can get San Marzano tomatoes in a can in most grocery stores in the United States, and because they are canned fresh at peak ripeness, they are superior in taste.
In addition to San Marzano tomatoes, the sauce also comprise of good quality salted butter, fresh garlic cloves, fresh basil, and a pinch of sugar and salt enhance the flavors. After tossing pasta in pomodoro sauce, freshly grated parmesan cheese is added to further enhance the flavors.
This pasta pomodoro recipe taste best using fresh and high quality ingredients. It doesn’t call for a lot of ingredients, but every single one play a crucial role in delivering amazing flavors and textures.
Prepare to fall in love with this simple pasta dish with big, beautiful intense tomato flavors.
Ingredients
Here’s the short list of ingredients you will need to make San Marzano tomato spaghetti pomodoro. Remember…quality matters!
- San Marzano whole peeled tomatoes – comes in a can and can be found in most regular grocery store – typically in the Italian section or with other canned tomatoes. You can substitute with regular whole peeled tomatoes if San Marzano is not available in your grocery stores.
- fresh basil – fresh basil brings bright and fresh flavors to pasta pomodoro. It truly makes a big different so avoid replacing fresh basil with basil in dried form
- garlic – use fresh and avoid substituting with garlic powder for the best taste.
- salted butter – butter adds so much richness to the pomodoro sauce. Use unsalted butter if you prefer and but you’ll probably need to add more salt to the sauce later. Some pasta pomodoro recipe will call for olive oil, but I personally prefer the richness and flavor butter brings to this dish.
- salt – used to open up the flavors of the spaghetti pomodoro dish
- granulated sugar – used to cut down the acidity of the tomatoes produced in the sauce and balances out the flavors.
- spaghetti pasta – while we do use spaghetti in this recipe, other thin pasta such as angel hair pasta or linguini works great
- parmesan cheese – this is added to the pasta at the very end and will bring additional saltiness and flavor. Use good quality parmesan cheese. Use parmigiano reggiano for the best flavor.
How to make it
Tomato or Pomodoro sauce is cooked on the stovetop in a saucepan while spaghetti pasta or your preferred pasta cooks in a separate pot. Once both is cooked we will then combine them and toss pasta is Pomodoro sauce.
How to make Pomodoro Sauce (Tomato Sauce)
Sauté garlic: In a separate large saucepan (large enough to hold the pasta as well later on), melt your butter and sauté your garlic until fragrant. Be sure not to brown your garlic as this can cause the sauce to become bitter.
Add tomatoes and herbs: Once your garlic is fragrant, add whole, peeled San Marzano tomatoes, followed by your fresh basil. Use a spatula to break up the tomatoes.
Simmer and season: Bring San Marzano tomato sauce to a boil, then let it simmer for about 5-7 minutes while bringing out the flavors of the ingredients. Add salt and sugar, stir, then taste and add more if needed at the end of the cooking time.
Remove herbs: When sauce is done to your liking, using a pair of tongs to remove basil sprigs and smashed garlic.
Add your pasta: Drain your pasta, then add them to your skillet of sauce. Toss the two together and let the pasta sit in the sauce for a minute or so still on heat. This will allow the pasta to soak up some of that delicious sauce.
Serve: serve your spaghetti Pomodoro with (a lot of) freshly grated parmesan.
I love the simplicity of making pasta pomodoro…and how satisfying, flavorful and tasty the dish is even with simple preparation and ingredients.
It goes to show how a few good quality and fresh ingredients can bring together big, beautiful flavors.
You’ll love every bite of this classic dish.
Serve with some rustic ciabatta bread and a glass of white wine…it’ll be like dining at a fancy Italian restaurant…just without the price tag!
Tips and Tricks
Here are a few things to take note to ensure success when making pasta pomodoro:
- Use the freshest ingredients: when making this simple pasta pomodoro recipe, be sure to use fresh basil and garlic—avoid substituting with garlic powder and dried basil for the best tasting Pomodoro sauce! Similarly, you’ll want to use whole, peeled canned San Marzano tomatoes for rich flavor and sweet taste.
- Cook garlic first: Add the butter and sauté the smashed garlic for 30-60 seconds, until fragrant, before adding the San Marzano tomatoes, to ensure your garlic doesn’t remain raw. Remember, do not let garlic burn or your sauce will have a bitter taste.
- Do not overcook pasta: As far as pasta is concerned, remember that your spaghetti pomodoro is most enjoyable when your pasta is al dente. Al dente pasta is slightly dense or chewy in the center.
- Avoid rinsing cooked pasta in water: to keep cooked pasta from sticking together, toss in olive oil instead. Do not rinse with water as that will wash away the starch on the pasta.
- Season sauce to taste: always taste sauce and add more salt to open up the flavors as needed.
Frequently Asked Questions
Yes you can. You’ll want to peel the tomatoes and it does take longer to cook down, that’s why I apt for good quality can tomatoes such as whole, peeled San Marzano canned tomatoes.
Yes! Milder protein such as cooked chicken or shrimp goes well with this pasta recipe.
In addition to spaghetti, other long pasta such as linguini or angel hair works great.
Yes, you can. After cooking the sauce, let it cool completely then transfer to freezer-safe containers or bags. It can be stored in the freezer for up to 3 months.
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More Pasta Recipes
- Pumpkin Pasta
- Brown Butter Sage Pasta
- Creamy Pesto Chicken Pasta
- Spinach Lasagna
- Creamy Smoked Sausage Pasta
- Baked Chicken Spaghetti
Pasta Pomodoro
Equipment
Ingredients
- 12 oz spaghetti
- 4 tbsp salted butter
- 5-6 cloves garlic smashed
- 28 oz canned San Marzano tomatoes whole, peeled
- 5 sprigs fresh basil plus more for garnish
- 2 tsp salt
- 1 tbsp sugar
- 1/2 cup parmesan cheese grated
Instructions
- Cook spaghetti noodles according to package directions. Once cooked, set aside. If needed, you can drizzle with a touch of olive oil to prevent from sticking.
- In a skillet over medium heat, melt butter. Add garlic and cook until fragrant. Do not let the garlic brown.
- Add the San Marzano tomatoes and sprigs of basil. Bring to a boil. Break up the tomatoes into smaller pieces.
- Add salt and sugar. Lower heat and simmer for 5 minutes or until slightly thickened.
- Remove sauce from heat. Remove basil sprigs and smashed garlic.
- Add pasta and toss to coat.
- Top with parmesan cheese. Serve and enjoy!
Made this last night so flavorful, so stinkin’ easy!! A great way to use that garden basil!
So glad to hear that!!! Thank you thank you!