Description
Pasta Pomodoro is a classic Italian dish featuring a simple yet flavorful tomato sauce made from whole peeled tomatoes, olive oil, garlic, and fresh basil. This recipe showcases a slow-simmered tomato sauce infused with garlic and basil, combined with perfectly cooked al dente pasta for a comforting and delicious meal.
Ingredients
Scale
For the Sauce
- 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 (about 1/2 teaspoon plus extra)
- 1 basil branch, plus more leaves for garnish
For the Pasta
- 1 pound spaghetti (or packaged pasta of your choice)
- Freshly grated Parmesan cheese, for serving (optional)
Instructions
- Soften the garlic: In a large saucepan over medium-low heat, warm 1/4 cup of olive oil with the garlic clove until it sizzles, about 2 minutes. Add a pinch of red pepper flakes and press the garlic to release its flavor, taking care not to let it brown. For a milder flavor, remove the garlic after infusing the oil; leave it in for a bolder taste.
- Add the tomatoes: Carefully pour in the entire can of whole peeled tomatoes with their juice. Use a potato masher or sturdy wooden spoon to break up the tomatoes into large pieces. Season the mixture with 1/2 teaspoon kosher salt. Raise the heat to medium-high and bring to a boil, then reduce heat to maintain a gentle simmer.
- Simmer the sauce: Partially cover the pan and cook the sauce, stirring occasionally, for 35 to 40 minutes until the tomatoes darken in color and the sauce thickens. The olive oil should begin to pool on the surface. If the sauce thickens too much before developing a sweet, rich flavor, add a splash of water to loosen it.
- Process the sauce: Remove the pan from heat and let the sauce cool for 10 minutes. Strain the sauce through a fine mesh strainer set over a bowl, pressing the tomatoes through to create a smooth sauce. Return the strained sauce to the pan. Taste and add an additional pinch of salt if needed.
- Season: Stir in the remaining 2 tablespoons of olive oil. Lay the basil branch on top of the sauce and bring it back to a simmer over medium heat. Cook gently while stirring for about 15 minutes to allow the basil to infuse the sauce. Turn off the heat and discard the basil branch. Add fresh basil leaves if desired, and cover the pan to keep the sauce warm.
- Combine: Bring a large pot of water to a rolling boil and salt it generously. Cook the spaghetti according to package instructions until just al dente. Use tongs or a skimmer to transfer the pasta directly from the boiling water into the sauce pan. Add a splash of the reserved starchy pasta water, return heat to low, and toss the pasta and sauce together for about 2 minutes until well coated and tender.
- Serve: Divide the dressed pasta into bowls and spoon any remaining sauce on top. Garnish with freshly grated Parmesan cheese and basil leaves if using. Serve immediately and enjoy your authentic Pasta Pomodoro.
Notes
- Tomato selection: San Marzano tomatoes are prized for their sweet, vibrant flavor and are a popular choice for this sauce, but any good quality canned whole peeled tomatoes will work well. Taste to select the freshest flavor.
- If your pan is too small: Reserve about 1 cup of starchy pasta cooking water before draining. Mix the drained pasta with half to two-thirds of the sauce in the pasta pot, add a splash of cooking water, and toss over low heat until combined and well coated.
- Make ahead: Pomodoro sauce tastes even better the next day. Prepare the sauce a day in advance and store it covered in the refrigerator. Reheat gently on the stove before combining with pasta.
- Freezing: Cool sauce completely and freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator or for a few hours at room temperature before reheating.
- For chunkier sauce: Skip the straining step and simply break down the tomatoes with a potato masher for a more rustic texture.
Nutrition
- Serving Size: 1 cup prepared pasta with sauce
- Calories: 420
- Sugar: 7g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
