Description
A classic, easy-to-make Pasta Pomodoro featuring a fresh tomato basil sauce quickly cooked on the stovetop and tossed with buttery spaghetti and grated Parmesan cheese. Perfectly balanced with garlic, onions, and a touch of sugar to bring out the natural sweetness of the tomatoes.
Ingredients
Sauce
- 1/4 cup extra virgin olive oil
- 1/2 small yellow onion, chopped
- 2 garlic cloves, chopped
- 28 ounces whole peeled San Marzano tomatoes (1 can)
- 1/4 teaspoon sugar
- Kosher salt, to taste (about 1/4 teaspoon)
- About 5 basil leaves, chopped
Pasta
- 1/2 pound spaghetti
- 2 tablespoons unsalted butter
- 1/4 cup grated Parmesan cheese
Instructions
- Sauté Aromatics: Heat 1/4 cup extra virgin olive oil in a pan over medium heat. Add the chopped 1/2 small yellow onion and 2 minced garlic cloves. Stir occasionally until the onion becomes translucent, about 3-4 minutes.
- Prepare Tomato Sauce: Place the whole peeled San Marzano tomatoes into a blender and pulse about 5 times until roughly pureed. Add this puréed tomato mixture to the pan with the sautéed onion and garlic.
- Simmer Sauce: Cook the sauce over medium-low heat for about 15 minutes, stirring occasionally to meld the flavors and reduce excess liquid.
- Season and Finish Sauce: Add 1/4 teaspoon sugar, about 1/4 teaspoon kosher salt (adjust to taste), and roughly chopped 5 basil leaves to the sauce. Continue cooking for an additional 5 minutes on low heat to infuse the basil flavor.
- Cook Pasta: While the sauce simmers, bring a large pot of salted water to a boil. Add 1/2 pound spaghetti and cook according to package instructions until al dente, usually around 8-10 minutes.
- Drain and Butter Pasta: Drain the cooked pasta thoroughly, then return it to the pot or a warm bowl. Toss immediately with 2 tablespoons unsalted butter to coat the noodles and add richness.
- Toss Pasta with Sauce: Add the buttered spaghetti to the pan with the Pomodoro sauce. Toss well to combine and heat through for a minute or two.
- Serve with Parmesan: Remove from heat and sprinkle 1/4 cup grated Parmesan cheese over the pasta. Toss gently once more before serving hot.
Notes
- Using San Marzano tomatoes enhances the authentic flavor of the Pomodoro sauce but any good quality whole peeled tomatoes will work.
- Add salt gradually and adjust according to your taste and the saltiness of the Parmesan cheese.
- For a richer flavor, you can add a splash of red wine to the sauce when simmering.
- Fresh basil is preferred, but dried basil can be used in a pinch (reduce quantity).
- Do not over-blend the tomatoes; leaving some chunks gives the sauce a more rustic texture.
- Serve immediately for the best taste and texture.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
