Pasta Pomodoro
Pasta Pomodoro is the quintessential Italian pasta dish. It’s a classic dating back to before I was born and it’s really quite special. The ingredients are simple and it’s all about execution.
Servings: 6 servings
Ingredients
- ¼ cup olive oil
- 1 medium yellow onion finely diced
- 6 garlic cloves minced
- ½ teaspoon crushed red pepper flakes
- 1 28- ounce can San Marzano tomatoes puréed in a food processor
- Kosher salt
- Fresh basil
- 1 box Barilla bucatini or spaghetti
- 2 tablespoons cubed unsalted butter
- ¼ cup finely grated Parmigiano Reggiano or Pecorino Romano
Instructions
- Heat olive oil in a large skillet over medium-low heat. Add onion and cook, stirring, until soft, about 12 minutes. Add garlic and cook, stirring, for 2-4 minutes. Add crushed red pepper flakes; cook for 1 minute more. Increase heat to medium, add puréed tomatoes and season lightly with kosher salt; cook, stirring occasionally, until sauce thickens slightly and the flavors meld, about 20 minutes. Remove pan from heat, stir in basil, and set aside.
- Meanwhile, bring water to a boil in a large pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain pasta, reserving ½ cup pasta cooking water.
- Discard basil and heat skillet over high heat. Stir in reserved pasta water to loosen sauce; bring to a boil. Add pasta and cook, stirring, until sauce coats pasta and pasta is al dente, about 2 minutes. Remove pan from heat; add butter and cheese; toss until cheese melts. Transfer to warm bowls; serve with more cheese and more basil, if desired.
Notes
Make sure and find San Marzano tomatoes at the store. These will give you the most authentic flavor.
Nutrition (estimated)
Calories: 445kcal | Carbohydrates: 65g | Protein: 13g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 272mg | Potassium: 473mg | Fiber: 4g | Sugar: 6g | Vitamin A: 360IU | Vitamin C: 15mg | Calcium: 119mg | Iron: 3mg