Description
A simple and fresh Italian classic, Pasta Pomodoro features al dente pasta tossed in a vibrant tomato sauce made from ripe tomatoes, garlic, fresh basil, and a splash of olive oil. It’s a light and flavorful dish that’s perfect for any day of the week.
Ingredients
For the Pasta Pomodoro:
- 1 pound (16 oz) pasta (spaghetti, penne, or your preferred pasta shape)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 4 cups fresh tomatoes, chopped (or 2 cans (14.5 oz) of diced tomatoes, drained)
- 1 teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper
- ½ teaspoon dried oregano (optional)
- 1 teaspoon fresh basil, chopped (plus extra for garnish)
- ½ teaspoon red pepper flakes (optional, for a spicy kick)
- ¼ cup grated Parmesan cheese (optional, for serving)
- Fresh basil leaves (for garnish)
Instructions
Begin by bringing a large pot of salted water to a boil over high heat. Once the water is boiling, add the pasta and cook according to the package instructions, usually around 8-10 minutes, until the pasta is al dente.
Be sure to stir the pasta occasionally to prevent it from sticking together. Once the pasta is cooked, drain it in a colander, reserving about 1 cup of pasta cooking water to add to the sauce if needed. Set the cooked pasta aside.
While the pasta is cooking, heat the olive oil in a large skillet or sauté pan over medium heat. Once the oil is hot, add the minced garlic and cook for about 1-2 minutes, stirring frequently, until it becomes fragrant and golden brown. Be careful not to burn the garlic, as it can become bitter.
Add the chopped fresh tomatoes to the pan, followed by the salt, pepper, and oregano (if using). If you’re using canned tomatoes, be sure to drain them well before adding them to the pan. Stir the mixture to combine, and cook for about 8-10 minutes, or until the tomatoes have softened and released their juices, creating a light sauce.
Once the tomatoes have broken down into a sauce, add the fresh chopped basil. Stir to incorporate the basil into the sauce. If you enjoy a bit of heat, sprinkle in some red pepper flakes for a spicy kick. Let the sauce simmer for another 2-3 minutes to meld the flavors together.
Add the cooked pasta to the skillet with the sauce, tossing to combine and ensuring the pasta is evenly coated with the tomato mixture. If the sauce seems too thick, you can add a little reserved pasta cooking water, a tablespoon at a time, until you achieve the desired consistency.
Cook the pasta and sauce together for an additional 2-3 minutes to allow the flavors to blend.
Divide the pasta among serving plates. If desired, sprinkle the top with freshly grated Parmesan cheese and additional fresh basil leaves for garnish. You can also add an extra drizzle of olive oil for a touch of richness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 350-400 kcal
- Fat: 10-12g
- Carbohydrates: 50-55g
- Protein: 7-9g