Pasta Pomodoro

This pasta pomodoro recipe is spaghetti tossed in a homemade tomato sauce and garnished with plenty of parmesan cheese and fresh basil. A classic Italian dish that's perfect for entertaining!

Course Main

Cuisine Italian

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 576kcal

Author Sara Welch

Ingredients

2 tablespoons olive oil
1/2 cup onion finely chopped
2 teaspoons garlic minced
1/4 teaspoon crushed red pepper flakes optional
28 ounce can San Marzano Whole Tomatoes pureed in a blender or food processor
salt and pepper to taste
3 tablespoons butter
1/2 cup parmesan cheese divided use
3 sprigs fresh basil plus more basil leaves for garnish.
12 ounces spaghetti or other long pasta

Instructions

Heat the olive oil in a large pan over medium heat. Add the onions and cook for 4-5 minutes or until softened. Add the garlic and cook for 1 more minute.
Stir in the red pepper flakes (optional), then add the pureed tomatoes. Season with salt and pepper to taste.
Bring to a simmer and cook for 20 minutes or until sauce has just started to thicken. Stir in the sprigs of basil, then remove the sauce from the heat.
While the sauce is simmering, cook the spaghetti in a large pot of salted water according to package directions.
Drain the pasta, reserving 1/4 cup of the pasta cooking liquid.
Discard the basil sprigs. Add the pasta to the pan with the tomato sauce, toss to coat. Place the pan of pasta over medium heat.
Add the pasta water, 1 tablespoon at a time, until pasta sauce is at your desired consistency.
Stir in the butter and half of the parmesan cheese. Toss the pasta until the cheese and butter are melted.
Remove the pasta from the heat. Top with remaining parmesan cheese and fresh basil leaves, then serve immediately.

Notes

Freshly grated parmesan cheese works best in this dish. Pre-grated cheese often contains stabilizers and anti caking agents and does not melt as well.
You can make the sauce up to 2 days in advance, then reheat the sauce in a pan and toss the pasta, butter and parmesan cheese in the sauce right before serving. The sauce can also be frozen for up to 2 months.

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