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
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)
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
