Quick Pasta Pomodoro

Pasta Pomodoro

Pasta Pomodoro

Prep: 15 mins | Cook: PT0S | Total: 50 mins | Serves: 4 serving(s) | Cuisine: Mediterranean Cuisine, Italian Cuisine, European Cuisine
The humble Pasta Pomodoro - it's a dish that's often misunderstood as being too simple to impress, but , the beauty lies in its elegance. I used to think that a great Pasta Pomodoro required hours of simmering sauce, but it turns out that's just not the case. With just a few key ingredients like Kosher salt, extra-virgin olive oil, and of course, those gorgeous medium tomatoes, we can create a sauce that's both rich and light. The key is in the quick sauté of the chopped yellow onion and minced garlic, which brings out the natural sweetness in the tomatoes. As we cook up our Pasta Pomodoro, the aroma of freshly ground black pepper and crushed red pepper flakes will fill the air, teasing our taste buds and making our mouths water. With a recipe as straightforward as Pasta Pomodoro, it's amazing how much flavor we can coax out of just a handful of ingredients, and that's what makes it the perfect solution for a busy weeknight dinner - a delicious, satisfying meal that's ready in no time, and all we need is a pound of spaghetti and a willingness to let the tomatoes shine.

Pasta Pomodoro

Ingredients

  • Coarse kosher-style salt
  • One pound of spaghetti
  • Two tablespoons of pure olive oil
  • A single small yellow onion, diced
  • Three cloves of garlic, finely chopped
  • Four medium-sized tomatoes, diced to yield approximately four cups
  • A small amount of dried red pepper, crushed
  • Black pepper, freshly milled
  • Two tablespoons of fresh basil, cut into thin strips, with additional available for serving
  • Parmesan cheese, grated finely, for serving

Instructions

Step 1

To start making our delicious Pasta Pomodoro, fill a large pot with salted water and bring it to a boil. You'll want to use about 4-5 quarts of water for every pound of pasta, and make sure the water is salty - think seawater! Once boiling, carefully add your pasta, giving it a gentle stir to prevent it from sticking together. As your pasta cooks, stir it occasionally to ensure even cooking, and keep an eye on the time - you're aiming for an al dente texture, which should take around 8-10 minutes, or according to the package instructions.

Step 2

Now that we've got our pot ready, let's start building the flavor foundation for our Pasta Pomodoro. You'll want to heat about 2-3 tablespoons of oil in a large pot over medium heat - this will be the base for sautéing our aromatics. As the oil warms up, add in your diced onion and cook for about 7 minutes, stirring every now and then, until it softens and turns translucent. Next, you'll add in your minced garlic and cook for another minute, stirring constantly to prevent burning, until you catch that incredible aroma wafting from the pot.

Step 3

Now it's time to bring out the sweetness in those tomatoes. You'll start by adding them to the pan and cooking, stirring occasionally, for about 5 minutes, or until you see their juices start to release and the mixture becomes nice and saucy. As you stir, keep an eye out for the tomatoes to start breaking down and releasing their liquid - this is when the magic happens. Next, you'll add a pinch of red pepper flakes to give your sauce a subtle kick, and season with salt and black pepper to taste. Reduce the heat to low, letting the sauce simmer gently, and let it cook for about 15 minutes, stirring every now and then, until the sauce has slightly reduced and thickened. You'll know it's ready when the flavors have melded together and the sauce has a rich, velvety texture. Finally, stir in some fresh basil leaves - the bright, herbaceous flavor will perfectly balance out the sweetness of the tomatoes. As you finish up this step, take a moment to appreciate the aroma filling your kitchen - it's almost time to enjoy your delicious Pasta Pomodoro.

Step 4

Now it's time to bring everything together. You'll want to add your cooked spaghetti to the sauce, along with about 1/4 cup of the pasta water you reserved earlier. As you toss everything to combine, you'll start to notice the sauce coating the spaghetti beautifully - keep going until you've got a nice, even distribution. Over the next 1 to 2 minutes, continue to cook and toss, adding a bit more pasta water as needed, until your sauce has reached a gorgeous, glossy sheen that clings to the noodles.

Step 5

Now it's time to add the finishing touches to your Pasta Pomodoro. To start, sprinkle a generous amount of grated Parmesan cheese over the top of your dish - you can't have too much of this nutty, salty goodness. As you're sprinkling, take a moment to chop some extra fresh basil leaves, and then scatter them over the cheese. This will add a bright, fresh flavor to your pasta, and the aroma of basil will fill your kitchen, signaling that your meal is ready to be enjoyed.

Nutrition Information

calories: 525 Calories
fat: 9 g
carbohydrate: 88 g
protein: 17 g
fiber: 6 g
sugar: 8 g

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My Tip

When cooking Pasta Pomodoro, reserve some pasta water to add to the tomato sauce if it becomes too thick. This helps create a silky sauce that coats the spaghetti nicely.

Leftovers

To store leftovers, place Pasta Pomodoro in a shallow glass container to prevent sogginess. Reheat in the oven to preserve the sauce's vibrant flavor.

Make It Your Own

Try swapping spaghetti with gluten-free zucchini noodles for a lighter twist.

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