This pasta pomodoro recipe is a delicious pasta dish made with very simple ingredients. This version is made with canned whole tomatoes making it a great recipe for all year round. It is basically spaghetti tossed in a very simple homemade tomato sauce infused with garlic and basil and served with plenty of parmesan cheese. I can totally live on this simple pasta pomodoro – cheese me and I’m good! This classic dish takes little effort and time to put together with maximum flavor in a pinch! It’s on repeat especially in the midweek served on its own with garlic bread and salad or with grilled or roasted chicken or whatever protein I might be making!
What is pasta pomodoro?
Pasta pomodoro is a simple Italian Pasta dish. It is a tomato-based pasta sauce made from tomatoes, garlic, olive oil, and fresh basil. Pomodoro means tomato in Italian – more specifically it means “golden apple” a name given to the tomatoes that had a golden-yellow color (usually San Marzano tomatoes) that were commonly used to cook tomato sauce. The name stuck and now it’s the name for tomatoes – so pasta pomodoro or pasta al pomodoro literally means tomato pasta or pasta with tomato sauce. Recipes for pasta al pomodoro differ from region to region in Italy. Some add chopped onion to their pomodoro and others simply stick to tomatoes and garlic like I did in this recipe. The same goes for the techniques involved to make it as well – some like to process the sauce until completely smooth, but others make theirs with a bit of texture by crushing the tomatoes with a wooden spoon or masher – I simply mash my tomatoes which saves time and an extra step. When it comes to the tomatoes some make their pomodoro with fresh tomatoes when San Marzano or Roma variety of tomatoes are in season even cherry tomatoes, and others used good quality canned whole tomatoes. Good quality canned tomatoes make a wonderful pomodoro!
Pomodoro Vs Marinara
Pomodoro sauce is usually thicker than a marinara sauce because crushed tomatoes are the base. Pomodoro is usually made with simple ingredients: olive oil, tomatoes, garlic, sometimes onions and basil. Marinara sauces can include other spices and herbs and usually more liquid and chunky.
Pasta Pomodoro Recipe Ingredients
Because this recipe takes only a handful of ingredients to make (you will read it repeated almost for every ingredient) it’s a good idea to use the best quality ingredients you have available for the best flavor. Here is what you will need:
- Canned Peeled tomatoes: Use the best quality whole peeled canned tomatoes – Plum tomatoes, Roma tomatoes, or San Marzano tomatoes are all ideal for making tomato sauce DOP certified that ensures a tomato is of the San Marzano variety
- Olive oil: Good quality
- Fresh Basil: Fresh basil is best for flavour
- Garlic cloves: Peeled and smashed but left whole – no need to chop or mince
- Salt and Pepper: To taste
- Pasta: Usually I use spaghetti or bucatini but really you can use any pasta you like or have on hand – angle hair pasta works well here too
- Parmesan cheese (Parmigiano-Reggiano): Freshly grated is always best for topping pasta with or if you prefer Grana Padano or some freshly grated ricotta salata feel free to use them instead
- Optional add ins: Yellow onions or shallots, red pepper flakes, splash of balsamic, butter for a velvety finish to your sauce. Add veggies – asparagus, spinach, broccoli etc. Add a protein like Italian sausage, or chicken or even shrimp
How To Make Pasta Pomodoro
- INFUSE oil with garlic: Saute whole peeled and smashed garlic in olive oil then remove with slotted spoon when its started to get deep
- ADD tomatoes to pot: Crush using your wooden spoon or a potato masher
- SEASON crushed tomatoes and simmer 15-20 min
- ADD basil and continue to cook sauce over low heat while cooking pasta
- COOK pasta until al dente or just before al dente – a couple of minutes less than directed on the package instructions
- ADD pasta to sauce with tongs or a skimmer allowing any water from pasta into the pot with the sauce then simmer sauce while stirring pasta until well combined and pasta is al dente and well coated (remove basil)
- SERVE with freshly grated Parmesan cheese and fresh torn basil
Storage and Make Ahead
- STORAGE: Leftover pomodoro sauce and pasta can be stored in an airtight container in the refrigerator for 3-4 days. Reheat stove top or in the microwave.
- MAKE AHEAD: The sauce can be made ahead a day in advance. Store it in a container in the refrigerator, and then reheat stove top when you want to cook sauce with the pasta.
- FREEZING: If you want to freeze this dish I recommend making the sauce and freezing it along without the pasta. Once the sauce is made, remove the basil and allow to cool completely then transfer sauce to an airtight container and freeze for up to 3 months. Thaw in the fridge overnight then reheat stovetop when you want to cook sauce with the pasta.
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