If you’re in the mood for something both simple and spectacular, I’ve got just the thing for you. This Simple Pasta Pomodoro Recipe is one of those dishes I turn to when I want comfort food that doesn’t require hours in the kitchen. It’s fresh, fragrant, and downright delicious—plus, it’s made with just a handful of ingredients that come together in an unforgettable way. Trust me, once you try this recipe, you’ll find yourself making it over and over again.
Why You’ll Love This Recipe
- Incredibly Simple: This recipe uses pantry staples and comes together with minimal fuss—perfect for busy weeknights.
- Rich, Authentic Flavor: Slow-simmered tomatoes with a touch of garlic and basil give you a sauce bursting with classic Italian taste.
- Customizable: Whether you like it spicy or milder, with Parmesan or fresh basil, you can make it your own.
- Family Favorite: My family goes crazy for this pasta, and it’s been a crowd-pleaser every single time I make it.
Ingredients You’ll Need
The beauty of a Simple Pasta Pomodoro Recipe is how just a few fresh ingredients come together to create magic. I always look for good-quality canned tomatoes and fresh basil because they really elevate the sauce’s flavor. You’ll find that these ingredients play off each other perfectly.
- Extra virgin olive oil: Use a flavorful, fruity one—you’ll taste the difference.
- Garlic clove: Just one, lightly crushed to release subtle aroma without overpowering.
- Red pepper flakes (optional): Adds a gentle heat if you like a bit of a kick.
- Whole peeled canned tomatoes: Choose a good-quality brand; San Marzano-style are ideal but taste what you like best.
- Kosher salt: Essential for seasoning; salt brings out all the flavors perfectly.
- Basil branch and leaves: Fresh basil is key for that bright, herbal pop that takes the sauce from good to great.
- Spaghetti or your favorite pasta: I stick with spaghetti, but penne or linguine work beautifully too.
- Freshly grated Parmesan cheese (optional): Adds a savory finish, but don’t feel like you have to use it.
Variations
I love how flexible this Simple Pasta Pomodoro Recipe is—you can easily swap out ingredients or add extras to suit what you’re craving. Play around with it until it feels just right for you and your family!
- With fresh cherry tomatoes: I sometimes mix in halved cherry tomatoes near the end of cooking for added texture and brightness.
- Spicy pomodoro: When I want a bit more heat, I toss in extra red pepper flakes or a pinch of chili powder—it wakes up the sauce beautifully.
- Vegetarian boost: Adding chopped olives or fresh spinach near the end is my go-to way to sneak in some greens.
- Gluten-free pasta: No problem here—just swap the spaghetti for gluten-free noodles and follow the same steps.
How to Make Simple Pasta Pomodoro Recipe
Step 1: Infuse the Olive Oil with Garlic
Start by warming your olive oil in a large saucepan over medium-low heat. Toss in the lightly crushed garlic clove and let it sizzle gently for about 2 minutes. This releases a beautiful aroma without letting the garlic brown. I discovered that discarding the garlic after infusing the oil gives a milder taste, but keeping it in deepens the flavor, so it’s up to you!
Step 2: Add Tomatoes and Season
Pour the entire can of whole peeled tomatoes and their juice into the pan. Break them up into large chunks with a potato masher or wooden spoon—this is where things start looking like real sauce! Season with half a teaspoon of kosher salt, then turn the heat to medium-high until it boils. Afterward, lower the heat to keep a gentle simmer going. This slow simmer is the key to deep, developed flavors.
Step 3: Simmer and Enrich the Sauce
Partially cover the pan and let the sauce cook for 35 to 40 minutes, stirring occasionally. You’ll notice the sauce darkening and thickening, with olive oil pooling on top. If it thickens too fast before tasting sweet and rich, just splash in a bit of water. Letting it simmer patiently really elevates this simple sauce.
Step 4: Strain and Final Flavor Boost
Turn off the heat and let the sauce cool for 10 minutes. Then strain it through a fine mesh sieve or use a food mill to get that perfect silky texture. Press the tomatoes to extract as much as you can and return the smooth sauce to the pan. Taste and add another pinch of salt if needed. Stir in the remaining olive oil and place a branch of fresh basil on top. Bring it back to a simmer over medium heat and cook gently for 15 minutes. The basil infuses an irresistible aroma and flavor during this last step. When done, toss out the basil branch, but I love scattering fresh basil leaves on top when serving.
Step 5: Cook Pasta and Combine
While your sauce finishes warming, bring a large pot of salted water to a rolling boil and cook your pasta until just al dente (firm to the bite but not hard). Use tongs or a skimmer to transfer the pasta directly to the sauce pan—saving a splash of starchy pasta water to loosen the sauce if needed. Turn the heat to low and toss the pasta and sauce together for 2 minutes so everything gets well coated and finishes cooking perfectly in the sauce.
Step 6: Serve
Ladle the pasta into warm bowls and drizzle any leftover sauce over the top. I always sprinkle mine with freshly grated Parmesan and a few fresh basil leaves to finish—simple, elegant, and so tasty. Grab a fork and enjoy!
Pro Tips for Making Simple Pasta Pomodoro Recipe
- Choose quality canned tomatoes: I once grabbed a cheaper can on a whim, and the sauce didn’t have that fresh brightness; sticking to good tomatoes truly makes a difference.
- Don’t rush the simmer: Slow simmering develops sweetness and depth that you just can’t get with a quick sauce.
- Save pasta water: Adding a little starchy pasta water helps the sauce cling to the noodles perfectly without watering it down.
- Don’t overcook pasta: I’ve learned that cooking to just al dente before tossing with the sauce keeps the texture spot-on.
How to Serve Simple Pasta Pomodoro Recipe
Garnishes
When I serve this dish, I love garnishing with freshly torn basil leaves—there’s nothing like that pop of herbal freshness. A generous sprinkle of freshly grated Parmesan is also a classic finishing touch I can’t resist. Sometimes, if I’m feeling fancy, I drizzle a bit more good-quality olive oil over the top for extra richness.
Side Dishes
Simple is the name of the game, so I usually pair this Simple Pasta Pomodoro Recipe with a crisp green salad tossed in a lemon vinaigrette or roasted veggies like asparagus or zucchini. Crusty garlic bread is another favorite on my table—it’s perfect for soaking up any leftover sauce.
Creative Ways to Present
For special occasions, I like plating this pasta twirled high into elegant nests using tongs, topped with a basil leaf and a shaving of Parmesan. Sometimes, I serve it family-style in a big beautiful bowl on the table so everyone can dig in and savor the experience together.
Make Ahead and Storage
Storing Leftovers
Leftover pomodoro sauce stores beautifully in an airtight container in the fridge for up to 3 days. When I make extra sauce, I keep the pasta separate and toss them together fresh each time, which helps the noodles hold their texture.
Freezing
I’ve frozen this sauce many times and found it freezes well for up to 3 months. Just cool completely, scoop into freezer-safe containers leaving some room for expansion, and thaw overnight in the fridge. The flavor holds up nicely, making it a great make-ahead option.
Reheating
When reheating, I gently warm the sauce in a saucepan over low heat, stirring occasionally. I add a splash of water or reserved pasta cooking liquid to loosen it up if needed. If reheating pasta and sauce together, be careful not to overcook the noodles or they’ll get mushy.
FAQs
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Can I use fresh tomatoes instead of canned for this Simple Pasta Pomodoro Recipe?
Absolutely! If you have ripe, juicy tomatoes on hand, you can use them. Just blanch, peel, and crush fresh tomatoes before simmering. However, canned tomatoes often provide a more consistent flavor and texture year-round, making them a convenient choice.
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How do I make this recipe vegan?
Simply skip the Parmesan cheese or use a plant-based alternative. The sauce itself is naturally vegan since it’s based on tomatoes, olive oil, garlic, and basil.
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Can I prepare the sauce in advance?
Yes, and I actually recommend it! Pomodoro sauce tastes even better the next day as flavors meld. Just store it refrigerated and combine with freshly cooked pasta when you’re ready to serve.
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What type of pasta works best for this recipe?
Spaghetti is classic, but this sauce works well with any long pasta like linguine or bucatini, or even short shapes like penne or rigatoni if you prefer. Choose what you love!
Final Thoughts
This Simple Pasta Pomodoro Recipe holds a special place in my kitchen because it proves that incredible flavor doesn’t need complicated techniques or hard-to-find ingredients. I love how this sauce warms your soul and comes together quickly, making it perfect any day of the week. I hope you’ll give it a try—it’s like a little Italian getaway right on your plate. Enjoy every bite!
Print
Simple Pasta Pomodoro Recipe
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Pasta Pomodoro is a classic Italian dish featuring a simple yet flavorful tomato sauce made with whole peeled tomatoes, olive oil, garlic, and fresh basil. This recipe highlights a slow-simmered sauce that is strained for smoothness, then combined with al dente pasta and finished with Parmesan cheese and fresh basil for a delightful, fresh, and authentic taste of Italy.
Ingredients
Sauce Ingredients
- 6 tablespoons extra virgin olive oil
- 1 garlic clove, lightly crushed and peeled
- 1 pinch red pepper flakes (optional)
- 1 (28-ounce) can whole peeled tomatoes
- Kosher salt
- 1 basil branch, plus more leaves for garnish
Pasta Ingredients
- 1 pound spaghetti (or packaged pasta of your choice)
- Freshly grated Parmesan cheese, for serving (optional)
Instructions
- Soften the garlic: In a large saucepan over medium-low heat, warm 1/4 cup oil with the garlic until it sizzles, about 2 minutes. Add a pinch of red pepper flakes and press the garlic to release its flavor, but don’t let it brown. For a milder flavor, discard the garlic and keep the infused oil. Leave it in for a bolder taste.
- Add the tomatoes: Carefully pour in the can of tomatoes and their juice. Use a potato masher or sturdy wooden spoon to break up the tomatoes into large pieces. Season with 1/2 teaspoon of salt and raise the heat to medium-high. Bring to a boil, then lower the heat to maintain a very gentle simmer.
- Simmer the sauce: Cover the pan partially and cook, stirring every now and then, until the tomatoes have darkened in color and the sauce has thickened, 35 to 40 minutes. The oil should be pooling on the surface. If the sauce thickens too much before it tastes sweeter and richer, add a splash of water.
- Process the sauce: Turn off the heat and let the sauce sit for 10 minutes to cool, then strain through a fine mesh strainer set over a bowl. Press the tomatoes through the strainer to make a smooth sauce, then return the sauce to the pan. Taste and add another pinch of salt, if needed.
- Season the sauce: Stir in the remaining 2 tablespoons of olive oil. Lay the branch of basil on top of the sauce and bring to a simmer over medium heat. Stir and cook gently for about 15 minutes to infuse the basil flavor. Turn off the heat and discard the basil branch. Add a few fresh basil leaves for garnish if desired. Cover the pan to keep sauce warm.
- Cook the pasta: Bring a large pot of salted water to a rolling boil. Cook the pasta according to package instructions until just al dente.
- Combine pasta and sauce: Using tongs or a skimmer, transfer the pasta directly to the pan with the sauce. Add a splash of reserved starchy pasta water and heat on low. Toss the pasta and sauce together for about 2 minutes until the noodles are well coated.
- Serve: Divide the pasta between bowls. Spoon any remaining sauce on top. Sprinkle with freshly grated Parmesan cheese and basil leaves if using. Enjoy!
Notes
- Which canned tomatoes to use? San Marzano tomatoes grown near Naples are prized for their flavor, but any fresh, vibrant canned tomato will work well.
- If your pan isn’t large enough to hold both pasta and sauce, reserve 1 cup of pasta water before draining. Mix half to two-thirds of the sauce with the pasta in the pot, adding reserved water as needed to loosen the sauce.
- Pomodoro sauce tastes even better the next day. Make it ahead and store in the refrigerator, then reheat gently before serving.
- To freeze the sauce, cool completely and transfer to a freezer-safe container. Freeze up to 3 months. Thaw overnight in the fridge or for a few hours at room temperature.
- For a chunky sauce, skip straining and simply use a potato masher to break down tomatoes to your desired texture.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 450
- Sugar: 7g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 5mg
