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Pomodoro Pasta
This pasta al pomodoro is the quintessential classic Italian dish. Ripe fresh tomatoes, garlic, and extra virgin olive oil create a delicate tomato sauce that clings perfectly to pasta and is light, flavorful, and pure summer comfort.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- food processor
- skillet
📝 Preparation Steps
1
Bring a large pot of salted water to a boil.
2
Place the quartered tomatoes in a food processor and pulse until mostly smooth with a few small pieces remaining.
3
In a large skillet, heat the olive oil over medium heat. Add the garlic and cook for about ⏱️ 30 seconds until fragrant, being careful not to let it brown.
garlic (thinly sliced)3 cloves
4
Pour in the tomatoes, season with salt and pepper, and let it simmer for about ⏱️ 10 minutes or until some of the liquid has evaporated and the raw tomato mellows.
5
While the sauce cooks, boil the spaghetti until just shy of al dente. Reserve about 1 cup of the pasta cooking water, then drain.
spaghetti (or any other pasta shape)1 pound
6
Add the spaghetti to the sauce, tossing well to coat. Add splashes of the reserved pasta water as needed to help the sauce cling.
spaghetti (or any other pasta shape)1 pound
7
Remove from the heat, stir in the basil, and add the cheese, tossing until the pasta is glossy and well-coated.
8
Serve right away with extra cheese, basil and a drizzle of olive oil on top.
Nutrition Facts
calories
682 kcal
fat Content
22 g
serving Size
1 serving
fiber Content
6 g
sugar Content
9 g
sodium Content
419 mg
protein Content
26 g
cholesterol Content
17 mg
carbohydrate Content
95 g
saturated Fat Content
6 g
unsaturated Fat Content
14 g
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