Pasta Pomodoro: Irresistible Authentic Italian Recipe in 30 Min!

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

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

Pasta Pomodoro

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An easy and authentic Pasta Pomodoro recipe featuring fresh ingredients and simple techniques for a delicious Italian comfort food experience.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 450

Ingredients Method Nutrition Notes

Ingredients

  

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Main Ingredients

• 400 g Pasta Use your favorite type, such as spaghetti or penne.
• 6 large Roma tomatoes The ripest tomatoes for best flavor.
• 4 cloves Garlic Minced.
• 1 bunch Fresh basil Chopped for garnish.
• 60 ml Extra virgin olive oil For authentic flavor.
• Salt to taste For seasoning.

For Variations

• 1 piece Burrata cheese Optional topping.
• 60 ml Heavy cream For creamy variant.
• 200 g Shrimp or calamari For seafood variant.
• 1 cup Diced vegetables Such as zucchini, eggplant, or bell peppers.

Method

 

Preparation

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions.
2. While the pasta is cooking, dice the Roma tomatoes and mince the garlic.

Cooking

1. In a skillet, heat the olive oil over medium heat.
2. Add the minced garlic and sauté until fragrant.
3. Add the diced tomatoes to the skillet and cook until they break down into a sauce, about 10 minutes.
4. Once the pasta is al dente, reserve a cup of starchy pasta water, then drain the pasta.
5. Add the drained pasta to the skillet with the sauce and toss to combine. Use reserved pasta water to adjust sauce consistency as needed.

Serving

1. Plate the pasta and garnish with fresh basil and a drizzle of olive oil.
2. Add optional toppings like burrata or toasted pine nuts if desired.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 65gProtein: 15gFat: 16gFiber: 4gSugar: 8g

Notes

For a smoother sauce, blend the cooked tomatoes before adding to the pan. Store in the fridge for up to 2 days and reheat gently.

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