Basic Parmesan Pomodoro Recipe
This Basic Parmesan Pomodoro recipe delivers a rich, velvety tomato sauce with minimal effort. The secret lies in a slow simmer with a Parmesan rind, which infuses the sauce with a deep, savory umami that coats your favorite pasta perfectly. After testing countless versions, I’ve found this method yields a consistently smooth and flavorful sauce that feels restaurant-quality. It’s a weeknight staple you’ll return to again and again.
PrintBasic Parmesan Pomodoro
Ingredients
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- 1/3 cup Giadzy olive oil, plus more for finishing
- 5 cloves garlic, peeled and smashed
- 3 14-ounce cans Giadzy tomatoes
- 3 large full stems basil
- 1 carrot, peeled and cut in half
- 1 Parmigiano Reggiano rind
- 1 teaspoon kosher salt
- 1 box Giadzy pasta
- 1/4 cup unsalted butter, in 1-inch pieces
- 1/2 cup grated Parmigiano-Reggiano, plus more for finishing
Instructions
- Heat a medium saucepan over medium heat. Add the olive oil and garlic and cook for 5 minutes, stirring often and mashing gently with a wooden spoon until golden brown and soft. Add the canned tomatoes and their juices along with the basil, carrot, and Parmigiano-Reggiano rind. Stir with a wooden spoon to combine. Bring to a simmer and adjust the heat to maintain a simmer for 35 minutes, stirring occasionally to prevent sticking. Season the sauce with the salt. Remove from the heat.
- Remove the Parmigiano rinds, carrot and the basil. At this point, you can use an immersion blender to puree, or leave it as a chunkier sauce.
- Bring a large pot of salted water to a boil. Cook the pasta to aldente according to package directions. Using a pasta spider or tongs, move the pasta directly from the water to the pan with the sauce. Before stirring, sprinkle the pasta with the Parmigiana Reggiano. Toss until the cheese has melted into the sauce, and then add the butter. Toss until well-combined, adding any additional pasta water as needed to loosen the sauce.
- Serve with extra Parmigiano Reggiano and a drizzle of olive oil.
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