Main Dishesbellyfull
Pasta Pomodoro
This Pasta Pomodoro is one of those Italian classics you just can't mess up. Perfectly al dente pasta is finished in the pan in a simple, yet exceptionally flavorful tomato sauce infused with garlic, basil, and just a hint of spice from red paper flakes. Simple, fresh, and ultra delicious!
👥 5 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 10 min🔥 Cook: 25 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- colander
- pot
- dutch oven
- oven
- wooden spoon
📝 Preparation Steps
1
Place your tomatoes in a colander over a bowl. Using your hands, squeeze the tomatoes and allow them to drain.
2
Heat the olive oil over medium to medium-high heat in a Dutch oven or small pot. Once shimmering, add in the garlic and sauté for ⏱️ 2 minutes until the garlic is just starting to turn golden brown. Remove the garlic from the pot.
(28 ounces each) whole peeled tomatoes2 cansgarlic (, peeled and smashed)6 cloves
3
Add the crushed tomatoes to the pot and using a wooden spoon, stir and break them into bite-size pieces.
4
Stirring occasionally, allow the tomatoes to simmer for 10 to ⏱️ 15 minutes.
5
Add the red pepper flakes, salt, and basil to the tomatoes. Make sure to cook for an additional ⏱️ 5 minutes.
6
In the meantime, bring a large pot of salted water to a boil and cook the pasta ⏱️ 2 minutes shy of al dente. Reserve 1/2 cup of the cooking liquid before draining.
7
Stir the cooked spaghetti into the pasta sauce and allow it to continue cooking until the pasta reaches al dente, about 2 to ⏱️ 3 minutes. If the sauce is too thick, add in some of the reserved juice of the tomatoes and pasta water.
(28 ounces each) whole peeled tomatoes2 cansdry spaghetti1 pound
8
Serve with Parmesan cheese, and enjoy.
Nutrition Facts
calories
486 kcal
fat Content
13 g
serving Size
0.2 recipe
fiber Content
6 g
sugar Content
10 g
sodium Content
925 mg
protein Content
14 g
carbohydrate Content
67 g
saturated Fat Content
2 g
unsaturated Fat Content
10 g
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