Miley This Pasta Pomodoro is based on the classic Italian tomato sauce technique. It comes together with a few simple ingredients using my easy skillet method, ripe tomatoes, fresh garlic, and a drizzle of high-quality olive oil. Toss it in a bowl of al dente noodles to make a beautiful, simple dinner!
The best part of this recipe is using the simmer time for flavor depth and ease. You can make this dish even faster by using my 15-minute sauce trick and canned tomatoes as well. You will need to reserve starchy pasta water for either recipe you use, so save a cup before draining.
Why You’ll Love This Recipe
Pasta Pomodoro shines because it keeps things easy while delivering big flavor.
Fresh tomato taste: Chopped tomatoes cook down into a light yet rich sauce.
Quick cooking: Dinner lands on the table in about thirty minutes.
Simple ingredients: Everything comes from basic pantry staples.
Balanced flavor: A touch of sugar and butter smooths the acidity.
Custom friendly: You can add protein or vegetables without trouble.
Comforting feel: Warm pasta and sauce always hit the spot.
Ingredients
For the Pasta:
- 1 pound spaghetti, uncooked
- Salt, to taste
For the Sauce:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 cups tomatoes, chopped
- 2 tablespoons butter
- 1 teaspoon sugar
- ½ teaspoon red pepper flakes
- Salt and pepper, to taste
To Finish:
- ¼ cup fresh basil, chopped
- ½ cup Parmesan cheese
Step by Step Instructions
1. Cook the Pasta
Fill a large pot with water and add a generous pinch of salt. Bring it to a boil, then add the spaghetti. Cook until just tender, following the package timing. Reserve a cup of pasta water before draining.
2. Start the Sauce Base
Heat olive oil in a wide pan over medium heat. Add the chopped onion and cook slowly until soft and translucent. Stir often so the onion does not brown.
3. Add Garlic
Stir in the minced garlic and cook for about thirty seconds. Keep it moving so it stays fragrant and does not burn.
4. Build the Tomato Sauce
Add the chopped tomatoes to the pan. Sprinkle in sugar, red pepper flakes, salt, and pepper. Stir well and let the sauce simmer gently for about fifteen minutes until slightly thickened.
5. Smooth the Flavor
Add the butter to the sauce and stir until melted. This step softens the tomato acidity and gives the sauce a rounded taste.
6. Combine Pasta and Sauce
Add the drained spaghetti directly into the sauce. Toss well so every strand gets coated. Add a splash of pasta water if the sauce feels too thick.
7. Finish and Serve
Remove from heat and fold in fresh basil. Serve hot with grated Parmesan on top.
Tips and Variations
- Let the tomatoes simmer a little longer for deeper flavor.
- Add more red pepper flakes for a spicy kick.
- Stir in a spoon of pasta water and extra butter at the end.
- Add cooked chicken or shrimp before tossing with pasta.
- Use canned tomatoes if fresh ones are not available.
Serving Suggestions
Pasta Pomodoro works beautifully as a main dish with a simple side salad and crusty bread. You can also serve it alongside roasted vegetables for a fuller meal. A drizzle of olive oil and extra Parmesan on top adds a nice finishing touch.
When guests come over, I like to place basil leaves and cheese on the table so everyone can adjust their own bowl. It feels relaxed and welcoming.
Frequently Asked Questions
Can I use canned tomatoes?
Yes, canned chopped tomatoes work well and save time.
How do I store leftovers?
Keep leftovers in an airtight container in the fridge for up to three days.
Can I make it ahead?
You can prepare the sauce ahead and cook the pasta fresh before serving.
Is this dish spicy?
The heat stays mild. You can reduce or skip the red pepper flakes.
What pasta works best?
Spaghetti is classic, but penne or linguine also work nicely.
Final Thoughts
Pasta Pomodoro shows how good food does not need to feel complicated. Tomatoes, garlic, and pasta come together in a way that feels honest and comforting. Every bite tastes clean, warm, and familiar.
Pasta Pomodoro
Ingredients
For the Pasta:
- 1 pound spaghetti uncooked
- Salt to taste
For the Sauce:
- 2 tablespoons olive oil
- 1 large onion chopped
- 4 cloves garlic minced
- 4 cups tomatoes chopped
- 2 tablespoons butter
- 1 teaspoon sugar
- ½ teaspoon red pepper flakes
- Salt and pepper to taste
To Finish:
- ¼ cup fresh basil chopped
- ½ cup Parmesan cheese
Instructions
- Cook the Pasta: Fill a large pot with water and add a generous pinch of salt. Bring it to a boil, then add the spaghetti. Cook until just tender, following the package timing. Reserve a cup of pasta water before draining.
- Start the Sauce Base: Heat olive oil in a wide pan over medium heat. Add the chopped onion and cook slowly until soft and translucent. Stir often so the onion does not brown.
- Add Garlic: Stir in the minced garlic and cook for about thirty seconds. Keep it moving so it stays fragrant and does not burn.
- Build the Tomato Sauce: Add the chopped tomatoes to the pan. Sprinkle in sugar, red pepper flakes, salt, and pepper. Stir well and let the sauce simmer gently for about fifteen minutes until slightly thickened.
- Smooth the Flavor: Add the butter to the sauce and stir until melted. This step softens the tomato acidity and gives the sauce a rounded taste.
- Combine Pasta and Sauce: Add the drained spaghetti directly into the sauce. Toss well so every strand gets coated. Add a splash of pasta water if the sauce feels too thick.
- Finish and Serve: Remove from heat and fold in fresh basil. Serve hot with grated Parmesan on top.
