Pasta al Pomodoro
4.7
(183)
Active Time
20 minutes
Total Time
40 minutes
Sometimes the best dishes are also the simplest. That’s certainly the case for this pasta al pomodoro recipe. Unlike robust marinara sauce, which is usually hit hard with dried herbs and takes an hour or more to reduce, pomodoro sauce is bright, streamlined, and comes together in a fraction of the time. Tomatoes are the star here, so choose the best: Seek out whole canned tomatoes (preferably San Marzano), since diced and other processed versions can be inferior. You can use fresh tomatoes in season, but you’ll want to peel them first (the sauce might take longer to reduce due to the additional water content).
We like to use long noodles like bucatini, spaghetti, or linguine for this Italian pasta dish, but feel free to use your favorite pasta shape—penne also works well. Remember to salt your pasta water and drain the noodles when they’re just shy of al dente. To finish, toss the cooked pasta with the pomodoro sauce, adding splashes of reserved pasta water as needed, until the two coalesce into a singular silky, saucy, noodle-y whole.
Complete the meal with a simple vegetable side like slow-cooked zucchini or roasted asparagus tossed in pesto—or go full red-sauce joint with a crisp Caesar salad and garlic bread. Garnish with fresh basil leaves and a shower of Parmesan cheese.
Ingredients
4 servings
Preparation
Step 1
Process one 28-oz. can whole peeled tomatoes in a food processor until smooth.
Step 2
Heat ¼ cup extra-virgin olive oil in a large skillet over medium-low. Cook 1 medium onion, finely chopped, stirring occasionally, until translucent and softened, 10–12 minutes. Add 4 garlic cloves, finely chopped, and cook, stirring often, until fragrant and softened, about 3 minutes. Add a pinch of crushed red pepper flakes; cook, stirring, 1 minute.
Step 3
Increase heat to medium and add puréed tomatoes to skillet; season lightly with kosher salt. Bring to a simmer and cook, stirring occasionally, until sauce is slightly thickened and flavors have melded, 20–25 minutes. Remove from heat and stir in 3 large basil sprigs.
Step 4
Meanwhile, cook 12 oz. bucatini or spaghetti in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions. Drain, reserving ½ cup pasta cooking liquid.
Step 5
Pluck out and discard basil sprigs. Stir reserved pasta cooking liquid into sauce and bring to a boil. Add pasta and cook, tossing vigorously, until pasta is al dente and sauce thickens and coats pasta, about 2 minutes. Remove from heat and add ¼ cup finely grated Parmesan or Pecorino and 2 Tbsp. unsalted butter, cut into pieces; toss until combined and cheese is melted.
Step 6
Divide pasta among shallow bowls; top with more cheese.
Leave a Review
Reviews (183)
Back to TopThis is a great recipe Pasta al Pomodoro , had fun making it over the weekend. Recreated the meal that I get from <a href="https://www.flexpromeals.com/" target="_blank" rel="noopener noreferrer ugc">https://www.flexpromeals.com/</a> delivered. Good quality and fresh.
Vadim
9/30/2023
Love this recipe! Ive made it several times and like other reviewers added 1 tbsp tomato paste, carrots, 1/4 cup white wine and it's DEVINE!
ndoane
Moraga, CA
1/22/2021
Delicious and easy. Made as is but added about 1/4 cup of white wine (didn’t have any red). Made it with homemade ricotta gnudi. Perfect!
n_crutcher6157
Canada
8/1/2020
This was AMAZING. I mostly followed the recipe, but made a couple tweaks. I deglazed the pan with white wine, and crushed the tomatoes by hand, leaving some chunks for texture. I sliced the basil and left it in the sauce rather than discarding it. I left out the parmesan cheese and next time would half or leave out the butter entirely...I felt that the richness of the tomato flavour was lost a bit with the addition of butter. That being said, my family ADORED it with the butter, so to each their own!
jlyn_b
Saskatoon, SK
4/17/2020
My son and I made the sauce with fresh tomatoes instead of canned. The sauce was delicious.
Anonymous
Fort Worth, TX
4/13/2020
Simple but delicious!
chauriege7236
Fremont, CA
1/8/2019
I have had some seriously medical problems over the holidays. I haven’t had the appetite because of medication but obviously need to get my strength back. Then O was told to eat a low fiber diet. Great I love pasta, but don’t really feel like cooking. I ordered the Pomadora Spaghetti from Carrabba’s for the first time and loved it. I can’t afford to order out so I looked up a sauce and found this. So quick, easy and so delicious. My daughter, who usually doesn’t like pasta unless it’s baked just loved this one. I loved it as leftovers for lunch too. I will make this quite often. Also very inexpensive to make. Perfect pasta!
TammyJH
Charlotte, NC
1/6/2018
I was bored of my usual tomato sauce so I decided to give this a try. It was perfect! I grated the onion. I used a cheap can of pureed tomatoes because it's what I had on hand, so I added a few pieces of carrot while it simmered and took them out before adding the pasta. I will use San Marzano tomatoes next time, but it was really good with the cheap stuff. I did completely forget the butter and didn't feel like it was missing, but that might be because of the carrots. I served with Italian sausage and it was perfect together.
katemarie_burns
Norfolk, VA
11/28/2017
We love this and I now regularly make it, following the recipe as written, with one change. I only use 8 ounces of pasta instead of 12. I find using the 12 ounces makes it too dry. The bucatini pasta really works well too. It is worth paying extra to get San Mariano tomatoes and that is all I use. Sometimes I make turkey meatballs and place 3 or 4 on top when serving.
cathyrei
Toronto, Canada
1/23/2017
Tastes very authentic - reminds me of my favorite Pasta Pomodoro experiences in Italy. So easy - I make it often!
miarank
Nashville, TN
8/18/2016
I am not a great red sauce cook. I try. Never have tried the same recipe twice...this one will be in my rotation. Simple ingredients, instructions & great results. I love how fast it comes together and it has controlable heat based on how many or few red pepper flakes you add. First time I left them out for serving the work crowd. Since it isn't an all day cooking sauce it still has a brighter tomato flavor. Mild enough to let other sides of meat or veggies shine but really great as just a pasta, sauce & cheese meal. As mentioned Do not omit the butter☺
mcmanusd56
Greensboro NC
7/24/2016
One of my favs. I make it often. Easy, quick and delicious.
madcat19
London, UK
11/22/2015
I'm always seeking out the ultimate italian red sauce (and fried chicken). This is one of the best I've tried. Great flavor. Simple with depth of flavor.
ElJon
Chicago, IL
6/9/2015
I have made this several times and it is great. It is very easy to make - I have done it on several week nights. It makes for a very elegant (even romantic) dinner. The key is to make sure you really mince the onion and garlic. When you do, it melts into the sauce and makes for a flavorful sauce. And don't skimp on the butter - it makes it so silky!
jlperez13
Washington, DC
2/27/2015
I thought this was a brilliant pasta sauce, simple and satisfying. I didn't cut back on oil or butter, it's meatless so why bother ? The butter makes it. I had to resist the urge to throw other things in like oregano, mushrooms etc but I'm glad I did resist, it didn't need any of that and canned tomatoes have a deeper flavour than fresh in my opinion, wouldn't bother with fresh unless they were really amazing tomatoes !
JennyJ2010
11/16/2014
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