Let’s be real – authentic Pasta Pomodoro is hands-down the most killer Italian comfort food you’ll ever whip up at home. This super easy Pasta Pomodoro recipe takes basic ingredients and turns them into something so ridiculously good, you’ll think you’ve been teleported to some cozy little joint in Naples. The fresh tomato pasta sauce is the real MVP here,
jazzed up with garlic, a bunch of fragrant basil, and some legit olive oil. I’m not gonna lie – this has become my go-to quick dinner when I’m craving something awesome but can’t be bothered to spend forever in the kitchen. Nail this homemade Pasta Pomodoro recipe once, and I swear this classic pasta with tomato sauce will be your dinner hero on the regular!
Tips for Perfect Pasta Pomodoro from WebHealthy
- For the best Pasta Pomodoro recipe, grab the ripest tomatoes you can get your hands on – Roma tomatoes are totally the way to go
- The secret sauce to restaurant-quality fresh tomato Pasta Pomodoro? Finishing the pasta IN the sauce so it soaks up all that crazy good flavor
- When making authentic Pasta Pomodoro, fresh basil isn’t just nice to have – it’s a total game-changer for traditional Italian Pasta Pomodoro
- Hang onto that starchy pasta water! It’s basically liquid gold for creating that silky sauce that makes homemade Pasta Pomodoro so bomb
- A legit extra virgin olive oil takes any quick Pasta Pomodoro from just OK to straight-up amazing
Pasta Pomodoro
- Total Time: 30
- Yield: 4 1x
Ingredients
- 1 pound (16 oz) spaghetti or linguine
- 2 pounds fresh, ripe tomatoes (about 6–8 medium tomatoes)
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 4 cloves garlic, thinly sliced (not minced)
- 1/2 teaspoon red pepper flakes (optional)
- 1 large bunch fresh basil leaves (about 20 leaves)
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- Salt and freshly ground black pepper, to taste
Instructions
Alright, first things first, let’s get everything ready to rock. Fill a big ol’ pot with water for your pasta and throw in a generous handful of salt – like 1-2 tablespoons. You want that water tasting like the ocean, for real! Crank up the heat to get it boiling.
While that’s heating up, grab your tomatoes and let’s get cracking. If you’re using Roma tomatoes, cut ’em in half lengthwise, scoop out most of the seeds, and chop them into chunks about the size of your thumbnail. Using round tomatoes? Score an X on the bottom, dunk them in boiling water for like 30 seconds, then plunge them into ice water. The skins will slide right off, and then you can dice away. Got cherry tomatoes on hand? Just slice those little guys in half.
Slice up the garlic nice and thin (don’t mince it – we want slices that’ll get all soft and mellow in the oil without burning). Tear up about half of the basil leaves, but keep some whole ones for topping at the end.
Grab a deep skillet and put it over medium heat. Pour in that gorgeous olive oil and once it’s shimmering and looking good, toss in your sliced garlic. Let it cook gently for about 2 minutes until it smells amazing and starts getting a little golden around the edges. Just don’t let it get too brown or it’ll taste nasty!
If you’re into a bit of heat (and who isn’t?), throw in those red pepper flakes now. Give everything a quick stir to wake up the flavors.
Now for the star of the show – dump those prepped tomatoes into the pan. Hit ’em with a pinch of salt and a few twists of black pepper. The salt helps pull out all that awesome tomato juice. Give everything a good stir to coat the tomatoes in that garlicky oil.
Crank the heat up to medium-high and let those tomatoes start breaking down, about 5-7 minutes. You’ll see them get all juicy and start releasing their liquid. Take your wooden spoon and gently smoosh some of the tomatoes against the side of the pan to help them break down more – don’t be shy with it!
By now your water should be bubbling like crazy. Toss in the pasta and cook it for about 2 minutes less than what the box says. We want it al dente (fancy talk for a little firm) because it’s gonna finish cooking in the sauce. Give it a stir right after you add it to the water so it doesn’t stick together in one big clump.
While the pasta’s doing its thing, your sauce should be reducing nicely. Adjust the heat if needed – we want a gentle simmer, not a crazy boil that’s splashing all over your stove.
Before you drain the pasta, scoop out about a cup of that starchy pasta water – trust me, this stuff is magic for our sauce! Drain the pasta but for the love of all things delicious, don’t rinse it!
Turn the heat under your sauce down to medium-low and toss in those torn basil leaves. Give it a quick stir and then dump in the drained pasta directly into the sauce. Add about 1/4 cup of the reserved pasta water and the grated Parmesan. Using tongs, lift and toss the pasta to coat it evenly with the sauce. If it seems dry or clumpy, splash in a bit more pasta water.
Let the pasta finish cooking in the sauce for about 1-2 minutes, tossing it around frequently. You’ll see the sauce start to cling to the pasta and get slightly thicker. This is where the real magic happens, no joke!
Once the pasta is perfectly coated and the sauce has the right consistency, kill the heat. Divide it up among four bowls, top with the remaining fresh basil leaves, an extra drizzle of your best olive oil, and offer additional Parmesan at the table.
Serve it up hot with some crusty Italian bread and maybe a simple green salad on the side. Boom – dinner is served!
- Prep Time: 10
- Cook Time: 20
- Method: Stovetop
Nutrition
- Calories: 450
Recipe Notes for Easy Weeknight Pasta Pomodoro Recipe
- The pasta with tomato sauce can be made up to 2 days ahead and stashed in the fridge – just reheat it gently and cook fresh pasta when you’re ready to eat
- Want a smoother traditional Italian Pasta Pomodoro sauce? Let the cooked tomatoes cool a bit, then blitz them in a food processor before putting them back in the pan
- Feeling fancy? A splash of grape juice with a bit of lemon juice adds awesome depth to this homemade Pasta Pomodoro
- Don’t even think about adding sugar to your authentic Pasta Pomodoro – properly ripened tomatoes bring all the sweetness you need
How to Make Authentic Pasta Pomodoro Variations
- Pasta Pomodoro with Burrata: Top each serving of your simple Pasta Pomodoro recipe from scratch with a torn piece of fresh, creamy burrata cheese – it’s seriously next-level stuff
- Creamy Pomodoro: Add a splash of heavy cream to the fresh tomato pasta sauce for a richer twist
- Seafood Pomodoro: Toss in some quickly sautéed shrimp or calamari at the end of your classic Pasta Pomodoro – major upgrade!
- Vegetable Pomodoro: Add diced zucchini, eggplant, or bell peppers when you start the sauce for your Italian Pasta Pomodoro – great way to sneak in more veggies
My Best Pasta Pomodoro Recipe with Fresh Basil Touch
I gotta tell ya, I love to toast some pine nuts and sprinkle them over the top for a nutty crunch that takes this dish to a whole new level. Sometimes I’ll throw in a tablespoon of tomato paste to deepen the flavor, especially if my tomatoes aren’t exactly knocking it out of the park. And on crazy busy weeknights in winter when fresh tomatoes are kinda meh, I’ve totally been known to use a can of good San Marzano tomatoes instead. Just don’t tell my Italian grandmother or she’ll give me the side-eye!
Nutrition Facts
- Calories: 450 per serving
- Protein: 15g
- Carbohydrates: 65g
- Fat: 16g
- Fiber: 4g
- Sugar: 8g
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