If you’ve ever craved a pasta dish that’s both simple and bursting with flavor, you’re going to love this Easy Classic Pasta Pomodoro Recipe. This recipe is one of my absolute go-tos when I want something comforting but uncomplicated—just a handful of ingredients coming together to create that perfect balance of fresh tomato sweetness, fragrant basil, and silky olive oil. Stick around because I’m sharing all my personal tips so you can nail this every single time!
Why You’ll Love This Recipe
- Simplicity at Its Best: Minimal ingredients mean you can pull this together in under an hour without fuss.
- Authentic Flavor: Slow-simmered tomatoes and fresh basil deliver that true Italian taste we all crave.
- Versatile and Customizable: You can tweak it easily to suit your pantry or dietary preferences.
- Family-Friendly: This recipe is a crowd-pleaser—I see it disappear off plates every time I make it!
Ingredients You’ll Need
The magic of this Easy Classic Pasta Pomodoro Recipe really lies in quality ingredients that harmonize beautifully. Choosing ripe tomatoes, fragrant basil, and good olive oil gives you that rich, vibrant sauce that tastes far more complex than the simple recipe suggests.
- Extra virgin olive oil: Go for a fruity, peppery one—it makes all the difference when infusing your sauce.
- Garlic clove: Lightly crushed to release aroma but not browned to keep it mellow and sweet.
- Red pepper flakes: Totally optional, but if you like a gentle kick, don’t skip it.
- Whole peeled tomatoes (canned): Use a good-quality brand, as this is the heart of your sauce.
- Kosher salt: Essential for seasoning at every step to build balanced flavor.
- Basil branch: You’ll infuse the sauce with fresh herbaceous notes, and garnish with extra leaves for that vibrant finish.
- Spaghetti (or pasta of your choice): I love classic spaghetti here, but feel free to swap in your favorite shapes.
- Freshly grated Parmesan cheese: Optional but highly recommended—adds that lovely salty, nutty edge.
Variations
One of the best things about this Easy Classic Pasta Pomodoro Recipe is how adaptable it is. Over the years, I’ve enjoyed tweaking it to suit my mood or what I have on hand, and it’s never failed to impress.
- Spicy Twist: Adding a bit more red pepper flakes ups the heat—my friends ask for this version when they want something with a bit more zip.
- Vegetable Boost: I sometimes toss in sautéed zucchini or mushrooms for a heartier meal. It’s a great way to sneak in extra veggies without overshadowing the sauce.
- Gluten-Free: Swap in gluten-free pasta—this sauce pairs wonderfully with all kinds of noodles.
- Herb Variations: While basil is classic, I’ve tried fresh oregano or thyme for different layers of flavor, especially when basil is out of season.
How to Make Easy Classic Pasta Pomodoro Recipe
Step 1: Gently Infuse the Olive Oil with Garlic
Start by warming 1/4 cup of extra virgin olive oil in a large saucepan over medium-low heat. Toss in the lightly crushed garlic clove and let it sizzle softly for about 2 minutes. You want the garlic to release its aroma without browning—that burns the oil and turns the flavor bitter. I always press the garlic a little to coax out more flavor. At this point, add a pinch of red pepper flakes if you want a bit of subtle heat. Depending on how bold you like your sauce, you can leave the garlic in or remove it after infusing the oil—both work beautifully.
Step 2: Add and Break Up the Tomatoes
Next, carefully pour in the whole peeled tomatoes with all their juice. Use a potato masher or a sturdy wooden spoon to break them up into large chunks—that’s key to getting that fresh, slightly chunky texture without pureeing everything. Season with about 1/2 teaspoon kosher salt and turn the heat up to medium-high so the sauce starts to bubble. Once boiling, lower the heat to keep a gentle simmer going.
Step 3: Slow Simmer for Deep, Rich Flavor
Partially cover the pan and let your sauce simmer gently for 35 to 40 minutes. Stir occasionally to prevent sticking. You’ll know you’re on the right track when the tomatoes darken slightly and the sauce thickens, with a beautiful layer of olive oil pooling on top. If it thickens too fast without developing that sweet, rich flavor, just splash in a bit of water—it helps coax out the natural sugars without burning the sauce.
Step 4: Strain for That Silky Smooth Sauce
Turn off the heat and let the sauce cool for about 10 minutes, then strain it through a fine mesh strainer or use a food mill if you have one. Press the tomato chunks gently to extract the sauce and leave seeds and skins behind. This step is the secret that makes this pomodoro sauce so silky and elegant. Taste and add another pinch of salt if needed.
Step 5: Add Final Touches and Basil Infusion
Return the strained sauce to the pan and stir in the remaining 2 tablespoons of olive oil. Lay a fresh basil branch right on top and simmer over medium heat for about 15 minutes. This gives the sauce that lovely, fragrant lift—don’t skip the basil! After cooking, remove and discard the branch, and if you like, tear a few extra fresh basil leaves into the sauce or sprinkle on top before serving.
Step 6: Cook Pasta and Combine
Bring a large pot of salted water to a rolling boil (it should taste as salty as the sea). Cook your spaghetti or chosen pasta just until al dente—usually a minute or two less than package instructions. Using tongs or a skimmer, transfer the pasta directly to the pan with your pomodoro sauce. Add a splash of reserved pasta water and toss everything on low heat for about 2 minutes. This helps the sauce cling beautifully to each strand of pasta, making every bite a delight.
Step 7: Serve and Enjoy
Ladle your pasta into bowls, spoon any remaining sauce over the top, then sprinkle with freshly grated Parmesan cheese and extra basil leaves. This final flourish not only looks charming but tastes amazing. Grab a fork, sit down, and savor the comfort of this classic dish.
Pro Tips for Making Easy Classic Pasta Pomodoro Recipe
- Low and Slow Simmering: I learned that rushing the simmer can make the sauce taste raw or one-dimensional; patience brings out that signature sweetness.
- Infused Oil Magic: Don’t skip infusing the olive oil with garlic and red pepper flakes—it really deepens the flavor profile without extra effort.
- Pasta Water Is Gold: Always save some pasta cooking water—it’s the secret weapon for loosening the sauce and helping it coat every noodle.
- Straining for Silky Sauce: Straining might seem extra, but it’s how you avoid a grainy texture and get that velvety finish that looks professional.
How to Serve Easy Classic Pasta Pomodoro Recipe
Garnishes
I always garnish with fresh basil leaves for that burst of color and brightness. A generous sprinkle of freshly grated Parmesan is a must for my family—adding that savory, nutty richness that perfectly complements the fresh tomato flavor. For a little twist, I occasionally add a drizzle of extra virgin olive oil on top just before serving; it adds a lovely sheen and extra fruitiness.
Side Dishes
Simple side salads, like arugula with lemon vinaigrette, or lightly roasted vegetables pair wonderfully with this pasta. For a heartier meal, I love serving it alongside garlic bread or crusty Italian bread to soak up every last drop of sauce—trust me, you’ll want to!
Creative Ways to Present
For special occasions, I sometimes twirl the pasta into neat nests on large white plates—adding a fresh basil leaf on top for a restaurant-style touch. You can also serve it in pretty shallow bowls with a side of Parmesan wedges, making it feel like a cozy Italian trattoria right at home.
Make Ahead and Storage
Storing Leftovers
Leftover pomodoro sauce keeps beautifully in an airtight container in the fridge for up to 4 days. I usually store the pasta separately because pasta tends to soak up sauce and get mushy. When you’re ready to eat, just reheat them together for best texture.
Freezing
This sauce freezes wonderfully, which I love for busy nights. Portion it into freezer-safe containers or bags without the pasta, and it will stay good for 2-3 months. Just thaw in the fridge overnight and reheat gently on the stove.
Reheating
When reheating leftovers, I always warm the sauce in a pan over low heat, adding a splash of water or reserved pasta water to loosen it up if needed. Then, toss in your pasta to heat it through evenly—this helps keep the noodles from drying out or sticking together.
FAQs
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Can I use fresh tomatoes instead of canned for this recipe?
Fresh tomatoes can be used, but you’ll want to peel and seed them first for the best texture. Also, fresh tomatoes tend to contain more water, so the sauce might take longer to thicken and develop flavor. Canned whole peeled tomatoes are a reliable choice because they’re picked and preserved at peak ripeness, giving you consistent sweetness and depth.
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How do I make the sauce less acidic?
Simmering the sauce slowly is key to mellowing acidity. If you find it still tastes sharp, adding a tiny pinch of sugar or a splash of good quality olive oil can balance the flavors. Avoid adding too much sugar, though—you want to keep that fresh tomato brightness.
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What pasta shape works best with Pomodoro sauce?
Classic spaghetti or linguine works beautifully because their long noodles catch the silky sauce well. However, this sauce is versatile and pairs well with penne, rigatoni, or even fusilli if you prefer. Pick whatever you love most!
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Is it okay to skip straining the sauce?
You can skip straining if you prefer a chunkier sauce, but straining gives the smooth, velvety texture that really makes this recipe stand out. If you leave it chunky, just make sure to mash the tomatoes really well and keep an eye on cooking time to prevent excess wateriness.
Final Thoughts
This Easy Classic Pasta Pomodoro Recipe is one of those dishes that somehow feels both nostalgic and fresh every time I make it. I love how few ingredients it uses yet the results taste like something I’d order in a cozy Italian kitchen. Whether you’re feeding your family or wanting an easy dinner that feels special, this recipe will become a trusted favorite like it has for me. So grab your garlic and olive oil, and give it a try—I promise, your kitchen will smell amazing, and your taste buds will thank you!
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Easy Classic Pasta Pomodoro Recipe
- Prep Time: 5 min
- Cook Time: 60 min
- Total Time: 65 min
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Pasta Pomodoro is a classic Italian dish featuring a simple yet flavorful tomato sauce made from whole peeled tomatoes, garlic, olive oil, and fresh basil. This comforting weeknight meal offers a perfect balance of savory depth and freshness, served over al dente spaghetti and optionally topped with freshly grated Parmesan cheese.
Ingredients
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)
To Serve
- Freshly grated Parmesan cheese (optional)
Instructions
- Soften the garlic: In a large saucepan over medium-low heat, warm 1/4 cup of the olive oil with the lightly crushed garlic until it sizzles, about 2 minutes. Add a pinch of red pepper flakes and gently press the garlic to release its flavor, being careful not to let it brown. For a milder flavor, remove the garlic and keep the infused oil; leave it in for a bolder taste.
- Add the tomatoes: Pour in the whole peeled tomatoes with their juice carefully. Using a potato masher or a sturdy wooden spoon, break the tomatoes into large chunks. Season with 1/2 teaspoon kosher salt and raise the heat to medium-high. Bring the mixture to a boil, then reduce to a gentle simmer.
- Simmer the sauce: Partially cover the pan and cook, stirring occasionally, until the tomatoes darken and the sauce thickens, about 35 to 40 minutes. The olive oil should start pooling on the surface. If the sauce thickens too much before developing a sweeter, richer taste, add a splash of water to loosen it.
- Process the sauce: Turn off the heat and let the sauce cool for 10 minutes. Strain it through a fine mesh strainer or food mill set over a bowl, pressing the tomatoes through to create a smooth sauce. Return the strained sauce to the pan and taste; add more salt if needed.
- Season and infuse with basil: Stir in the remaining 2 tablespoons of olive oil. Lay the basil branch on top of the sauce and bring to a simmer over medium heat. Gently cook the sauce for about 15 minutes to wilt the basil and infuse its flavor. Remove and discard the basil branch. Add fresh basil leaves if desired. Cover the pan to keep the sauce warm.
- Cook the pasta: Bring a large pot of water to a rolling boil and salt it generously. Cook the pasta according to package instructions until just al dente. Using a pasta fork, tongs, or skimmer, transfer the pasta directly to the sauce pan.
- Combine pasta and sauce: Add a splash of the starchy pasta cooking water to the sauce and place the pan over low heat. Toss the pasta and sauce together gently for about 2 minutes, allowing the noodles to finish cooking and become well coated in the sauce.
- Serve: Divide the pasta between bowls and spoon any remaining sauce on top. Garnish with freshly grated Parmesan cheese and basil leaves if using. Serve immediately and enjoy!
Notes
- This simple yet comforting weeknight dinner balances a savory depth without any raw tomato taste, achieving a fresh and bright, but rich, tomato flavor.
- For a milder sauce, infuse the olive oil with garlic and then remove the garlic before adding tomatoes.
- If the sauce becomes too thick while cooking, a splash of water will help loosen it without sacrificing flavor.
- Using fresh basil leaves to finish enhances the sauce with bright herbal notes.
- Parmesan cheese is optional but adds a nice savory umami boost.
Nutrition
- Serving Size: 1 serving
- Calories: 625 kcal
- Sugar: 5.5 g
- Sodium: 155 mg
- Fat: 22.9 g
- Saturated Fat: 3.2 g
- Unsaturated Fat: 18.4 g
- Trans Fat: 0 g
- Carbohydrates: 89 g
- Fiber: 4.7 g
- Protein: 15.6 g
- Cholesterol: 0 mg
