Pasta al Pomodoro Recipe

Name: Pasta al Pomodoro
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cups Extra Virgin Olive Oil; 1 whole Medium Onion, Minced; 6 cloves Garlic, Minced; 1 can (28 Oz) Whole Tomatoes, Pureed; 1 pinch Red Pepper Flakes; 1 pinch Kosher Salt; 3 sprigs Fresh Basil; 12 ounces, weight Spaghetti Noodles; 1/2 cups Pasta Water Reserved; 2 Tablespoons Cold Butter Cubed; 1/4 cups Finely Grated Parmesan Or Pecorino Romano Cheese; Optional Garnish: Fresh Basil Leaves, Grated Parmesan Cheese

Servings: persons

1/4 cups Extra Virgin Olive Oil
1 whole Medium Onion, Minced
6 cloves Garlic, Minced
1 can (28 Oz) Whole Tomatoes, Pureed
1 pinch Red Pepper Flakes
1 pinch Kosher Salt
3 sprigs Fresh Basil
12 ounces, weight Spaghetti Noodles
1/2 cups Pasta Water Reserved
2 Tablespoons Cold Butter Cubed
1/4 cups Finely Grated Parmesan Or Pecorino Romano Cheese
Optional Garnish: Fresh Basil Leaves, Grated Parmesan Cheese

1
1.
2
Mince the onion very finely.
3
2.
4
In a 12 skillet with deep sides, heat the olive oil over medium-low heat.
5
Add the minced onion and cook for about 12 minutes, until softened, stirring frequently.
6
3.
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While the onion is cooking, puree the can of whole tomatoes and mince the garlic.
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4.
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Once onions are softened, add the minced garlic to the onion and cook for 4-5 more minutes, still stirring frequently.
10
Add the pinch of red pepper flakes and stir for 1 minute.
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5.
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Turn the heat up to medium and add the pureed tomatoes and a pinch of kosher salt.
13
Cook for 20 minutes, stirring occasionally.
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6.
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Take the pan off the heat and stir in the basil sprigs.
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Set the pan aside.
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7.
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Heat 3 quarts of water in a large pot.
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Salt the water generously, and when it boils, add the pasta.
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Cook pasta 2 minutes short of al dente (use the package instructions for al dente, and cook 2 minutes short of that).
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Reserve 1/2 cup of pasta water and drain the pasta.
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8.
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Discard the basil sprigs, and add the pasta water to the tomato sauce, and bring it to a boil.
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9.
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Once the sauce is boiling, add the pasta and cook for 2 minutes (until al dente), tossing the pasta with tongs so that the sauce coats all the strands of spaghetti.
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10.
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Remove the skillet from the heat and stir in the cold butter and cheese.
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Toss the pasta until the butter and cheese are melted and incorporated.
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11.
30
Serve with extra basil and cheese to garnish.

680

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cups Extra Virgin Olive Oil, 1 whole Medium Onion, Minced, 6 cloves Garlic, Minced, 1 can (28 Oz) Whole Tomatoes, Pureed, and more.

Yes, Pasta al Pomodoro falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pasta al Pomodoro

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions