A classic Italian dish that brings together the simplicity of fresh ingredients with bold, rich flavors, Pasta Pomodoro is a comforting meal that never goes out of style. With a velvety tomato sauce made from San Marzano tomatoes, fragrant aromatics, and fresh basil, this dish is light yet deeply satisfying. Whether enjoyed as a quick weeknight dinner or served as an elegant meal for guests, this timeless pasta recipe delivers a perfect balance of freshness, acidity, and warmth.
Ingredient Breakdown
Each ingredient in this dish plays a crucial role in achieving a well-balanced, flavorful sauce. Olive oil forms the base, allowing the aromatics to release their flavors while adding a smooth richness to the dish. Yellow onion provides natural sweetness, complementing the acidity of the tomatoes, while garlic enhances the sauce with its deep, fragrant essence. A touch of crushed red pepper flakes introduces a gentle heat that brings warmth to each bite without overpowering the other flavors. The heart of the sauce lies in San Marzano tomatoes, known for their naturally sweet, low-acid profile and smooth consistency when blended. A sprinkle of kosher salt is essential for enhancing all the natural flavors, ensuring a well-seasoned dish. Fresh basil contributes a bright, herbal note that lightens the sauce and ties all the flavors together. The foundation of the dish, spaghetti, absorbs the sauce beautifully, ensuring each strand is coated in the rich Pomodoro sauce. A finishing touch of unsalted butter adds a velvety smoothness, rounding out the sauce and binding it to the pasta. Finally, Parmesan cheese lends a salty, nutty depth that brings everything together. Garnishing with extra basil and cheese adds visual appeal and a burst of additional flavor in every bite.
Step-by-Step Preparation Guide
Sautéing the aromatics in olive oil unlocks deep, complex flavors, forming the base of the sauce. Cooking the onions until soft before adding garlic and red pepper flakes ensures a balanced flavor profile.
Simmering the tomato sauce allows it to thicken and develop its signature richness. Stirring occasionally prevents scorching and ensures an even consistency.
Cooking the pasta to al dente in salted boiling water preserves its texture and allows it to absorb the sauce properly. Reserving pasta water is key to achieving the perfect sauce consistency.
Combining the pasta with the sauce, butter, and Parmesan helps bind everything together, creating a luscious, well-coated dish.
Final touches like fresh basil and extra Parmesan elevate the dish, making it a true restaurant-quality meal.
Recipe Tips & Frequently Asked Questions
How to achieve the perfect pasta-to-sauce ratio:
Use just enough sauce to coat the pasta without overpowering it.
The best way to prevent the sauce from becoming too watery or too thick:
Simmer until the sauce naturally reduces and adjust with reserved pasta water if needed.
Adjusting the spice level for a milder or spicier flavor:
Reduce or increase red pepper flakes based on personal preference.
Can I use a different type of pasta instead of spaghetti?
Yes, penne, fettuccine, or linguine work well.
What’s the best way to store and reheat leftovers?
Keep refrigerated in an airtight container and reheat gently on the stovetop.
Can I make the sauce ahead of time?
Absolutely, the sauce can be made in advance and stored in the fridge for up to three days.
How can I make this dish vegan?
Replace butter with olive oil and use a dairy-free Parmesan substitute.
What to Serve With This Recipe
For a complete meal, pair it with classic side dishes like garlic bread, roasted vegetables, or a fresh green salad. If adding protein, grilled chicken, shrimp, or Italian sausage are excellent choices. To complement the flavors of the dish, serve with a light red wine or a crisp white wine for the perfect balance.
Customization Ideas
For a richer variation, adding a splash of heavy cream transforms the sauce into a creamy delight. To increase the nutritional value, mix in sautéed mushrooms, spinach, or zucchini for extra texture and flavor. If you love cheese, swapping Parmesan for Pecorino Romano or adding fresh mozzarella creates an even more decadent finish.
Pasta Pomodoro is a must-try for any pasta lover, offering a perfect blend of fresh ingredients and bold flavors. Its versatility allows for endless variations, making it a reliable go-to recipe for any occasion. Enjoy it fresh with plenty of basil and Parmesan, and don’t be afraid to experiment with your own unique touches!
Ingredients
¼ cup olive oil
1 medium yellow onion, finely chopped
5 garlic cloves, minced
¼ teaspoon crushed red pepper flakes
1 (28-ounce) can San Marzano whole peeled tomatoes, puréed in a blender or food processor
½ teaspoon kosher salt
¼ cup fresh basil, chopped
12 ounces spaghetti
2 tablespoons unsalted butter, cut into small pieces
¼ cup finely grated Parmesan cheese
Extra basil and Parmesan, for garnish
Instructions
Warm the olive oil in a large skillet over medium heat. Add the chopped onion and sauté, stirring occasionally, for about 10 minutes until soft and translucent. Stir in the minced garlic and crushed red pepper flakes, cooking for an additional 3 minutes to release their aromas.
Pour in the puréed tomatoes and season with salt, stirring well to incorporate. Allow the sauce to simmer gently, stirring occasionally, until it thickens and deepens in flavor—this should take around 20 minutes. Once the sauce reaches the desired consistency, fold in the freshly chopped basil.
Meanwhile, bring a large pot of salted water to a rolling boil. Cook the spaghetti according to the package instructions until al dente. Before draining, reserve ½ cup of the starchy pasta water.
Return the drained pasta to the pot, then pour in the prepared tomato sauce along with the reserved pasta water. Toss thoroughly to ensure the sauce evenly coats the noodles. Add the butter and grated Parmesan cheese, stirring until both melt seamlessly into the dish.
Serve immediately, garnished with additional fresh basil and extra Parmesan cheese if desired.
Pasta Pomodoro Recipe
Ingredients
- ¼ cup olive oil
- 1 medium yellow onion finely chopped
- 5 garlic cloves minced
- ¼ teaspoon crushed red pepper flakes
- 1 28-ounce can San Marzano whole peeled tomatoes, puréed in a blender or food processor
- ½ teaspoon kosher salt
- ¼ cup fresh basil chopped
- 12 ounces spaghetti
- 2 tablespoons unsalted butter cut into small pieces
- ¼ cup finely grated Parmesan cheese
- Extra basil and Parmesan for garnish
Instructions
- Warm the olive oil in a large skillet over medium heat. Add the chopped onion and sauté, stirring occasionally, for about 10 minutes until soft and translucent. Stir in the minced garlic and crushed red pepper flakes, cooking for an additional 3 minutes to release their aromas.
- Pour in the puréed tomatoes and season with salt, stirring well to incorporate. Allow the sauce to simmer gently, stirring occasionally, until it thickens and deepens in flavor—this should take around 20 minutes. Once the sauce reaches the desired consistency, fold in the freshly chopped basil.
- Meanwhile, bring a large pot of salted water to a rolling boil. Cook the spaghetti according to the package instructions until al dente. Before draining, reserve ½ cup of the starchy pasta water.
- Return the drained pasta to the pot, then pour in the prepared tomato sauce along with the reserved pasta water. Toss thoroughly to ensure the sauce evenly coats the noodles. Add the butter and grated Parmesan cheese, stirring until both melt seamlessly into the dish.
- Serve immediately, garnished with additional fresh basil and extra Parmesan cheese if desired.
