Spaghetti al Pomodoro Recipe

Name: Spaghetti 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 Yellow Onion, Diced Small; 5 cloves Fresh Garlic, Minced; 2 pinches Red Pepper Flakes; 1 can (28 Oz. Size) Whole San Marzano Tomatoes; 1/2 cups Water; 1 pinch Kosher Salt; 1/4 cups Sliced Fresh Basil Leaves; 12 ounces, weight Dried Spaghetti Noodles; 1/2 cups Reserved Pasta Water; 1/4 cups Grated Fresh Parmesan Cheese; 2 Tablespoons Butter; 6 whole Chicken Sausage Links, Sliced And Cooked (optional)

Servings: persons

1/4 cups Extra Virgin Olive Oil
1 whole Yellow Onion, Diced Small
5 cloves Fresh Garlic, Minced
2 pinches Red Pepper Flakes
1 can (28 Oz. Size) Whole San Marzano Tomatoes
1/2 cups Water
1 pinch Kosher Salt
1/4 cups Sliced Fresh Basil Leaves
12 ounces, weight Dried Spaghetti Noodles
1/2 cups Reserved Pasta Water
1/4 cups Grated Fresh Parmesan Cheese
2 Tablespoons Butter
6 whole Chicken Sausage Links, Sliced And Cooked (optional)

1
Heat the olive oil in a 10-inch deep-sided skillet over medium-low.
2
Add in the onions and cook until soft and translucent.
3
Add in the minced garlic and cook for a minute or two.
4
Add a couple pinches of red pepper flakes and stir.
5
Over the pan, crush the San Marzano tomatoes by hand and add in any juices from the can.
6
Add the water to the can, swirl it around to loosen any sauce and then pour it into the pan.
7
Season with a pinch of kosher salt, stir and cook, uncovered for 20-25 minutes or until the sauce has thickened.
8
Add in the sliced basil, stir and then turn of the heat and remove the pan while preparing the pasta as directed on the package.
9
Once the pasta is cooked, reserve 1/2 cup of pasta liquid and drain the pasta in a colander.
10
Return the pan to medium-high heat, pour in the 1/2 cup pasta water to loosen the sauce up a bit.
11
Add in the drained pasta, Parmesan cheese and butter.
12
Toss the pasta with the sauce until the cheese and butter has melted.
13
Note: If using chicken sausage, add sliced, cooked sausage at this point.
14
Stir and divide among bowls, top with more grated Parmesan cheese and enjoy!

936

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 1/4 cups Extra Virgin Olive Oil, 1 whole Yellow Onion, Diced Small, 5 cloves Fresh Garlic, Minced, 2 pinches Red Pepper Flakes, and more.

Yes, Spaghetti 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.

Spaghetti al Pomodoro

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