Pasta Pomodoro Recipe
Few things are as satisfying as a bowl of perfectly sauced pasta, and this classic Pomodoro Tomato Sauce delivers just that. Its bright, fresh flavor comes from a simple technique that coaxes maximum sweetness from ripe tomatoes. After testing numerous variations, I’ve found this method, which skips lengthy simmering, yields a vibrant sauce in about 30 minutes—a perfect weeknight staple that tastes like it simmered for hours.
PrintPasta Pomodoro
Ingredients
Scale
- 1 lb. spaghetti
- 2 tbsp. extra-virgin olive oil
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 4 medium tomatoes, chopped (about 4 cups)
- Kosher salt
- Freshly ground black pepper
- Pinch crushed red pepper flakes
- 2 tbsp. thinly sliced basil, plus more for serving
- Freshly grated Parmesan, for serving
Instructions
- In a large pot of boiling salted water, cook pasta until al dente according to package directions. Reserve ½ cup of pasta water before draining.
- In another large pot over medium heat, heat oil. Add onion and cook until soft, about 6 minutes. Add garlic and cook until fragrant, 1 minute more.
- Add tomatoes and cook until juices are released. Season with salt, pepper, and a pinch red pepper flakes. Reduce heat to low and simmer for 15 minutes. Stir in basil.
- Add spaghetti and ¼ cup pasta water. Toss to combine. Add more pasta water to bring sauce together as needed.
- Serve topped with Parmesan and more basil.
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