epicurious4.6
Pasta Pomodoro
Unlike robust marinara, which takes an hour or more to reduce, pomodoro sauce is light, bright, and comes together in a fraction of the time.
👥 4 Servings⏱️ Prep & Cook: 40 min🔥 Cook: 20 min👤 Oliver Strand📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●food processor
- ●skillet
- ●pot
- ●bowl
📝 Preparation Steps
1
Process one 28-oz. can whole peeled tomatoes in a food processor until smooth.
28-oz. can whole peeled tomatoes1
2
Heat ¼ cup extra-virgin olive oil in a large skillet over medium-low. Cook 1 medium onion, finely chopped, stirring occasionally, until translucent and softened, 10–⏱️ 12 minutes. Add 4 garlic cloves, finely chopped, and cook, stirring often, until fragrant and softened, about ⏱️ 3 minutes. Add a pinch of crushed red pepper flakes; cook, stirring, ⏱️ 1 minute.
medium onion, finely chopped1Pinch of crushed red pepper flakes
3
Increase heat to medium and add puréed tomatoes to skillet; season lightly with kosher salt. Bring to a simmer and cook, stirring occasionally, until sauce is slightly thickened and flavors have melded, 20–⏱️ 25 minutes. Remove from heat and stir in 3 large basil sprigs.
Kosher salt
4
Meanwhile, cook 12 oz. bucatini or spaghetti in a large pot of boiling salted water, stirring occasionally, until very al dente, about ⏱️ 2 minutes less than package directions. Drain, reserving ½ cup pasta cooking liquid.
. bucatini or spaghetti12 oz
5
Pluck out and discard basil sprigs. Stir reserved pasta cooking liquid into sauce and bring to a boil. Add pasta and cook, tossing vigorously, until pasta is al dente and sauce thickens and coats pasta, about ⏱️ 2 minutes. Remove from heat and add ¼ cup finely grated Parmesan or Pecorino and 2 Tbsp. unsalted butter, cut into pieces; toss until combined and cheese is melted.
. unsalted butter, cut into pieces2 Tbsp
6
Divide pasta among shallow bowls; top with more cheese.
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