Why We Love This Pasta Pomodoro Recipe
Pasta al pomodoro is a traditional Italian pasta dish. It is made with tomatoes, garlic, and pasta and it is a light dish rather than a heavy sauced one.
Quick. This pomodoro recipe is a deliciously light pasta dish that’s ready on the table in 25 minutes. Healthy. There’s no need for a jarred sauce in this recipe, so it’s lower in sugar and salt than you may normally expect. Easy. It’s pretty much all done in one pan and the flavors are so fresh.
Variations on Pomodoro Pasta
It is quick to make and traditionally served with spaghetti, although you could also serve it with penne, linguine, or another kind of pasta. It’s fresh, flavorful and delicious!
How to Store and Reheat
Store leftover pasta pomodoro in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave until warmed through.
How to Freeze
Freeze the pasta and pomodoro sauce in separate Ziplock bags for up to 3 months. Let thaw overnight in the refrigerator before reheating and combining.
Serving Suggestions
This pasta dish is great on its own, but you can also serve it with a wealth of side dishes. We love it with homemade garlic bread, stuffed tomatoes, cheesy broccoli, or asparagus with pancetta.
More Pasta Recipes To Try
Chicken Parmesan Pasta Skillet Baked Spaghetti Crockpot Spaghetti Casserole Baked Ziti Creamy Chicken Spaghetti
Notes from the Test Kitchen
Cook the pasta al-dente. Use canned crushed tomatoes, not whole for this recipe. To make this dish vegetarian use a vegetable broth and omit the cheese to make it vegan.
How to Make Pasta Pomodoro Step by Step
Cook the Tomatoes: Bring a large salted pot of water to a boil over high heat. Cook 1 pound of spaghetti to al dente according to the package instructions, and drain. While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet set over medium heat. Add 1 cup of chopped fresh tomatoes, ½ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper and sauté, stirring often, 1 minute. Cook the Garlic: Add 2-4 cloves of minced garlic, stir, and cook for 1 minute. Add the Broth: Add 1 cup of vegetable broth, 15 ounces (1 can) of crushed tomatoes, 3 tablespoons of tomato paste, the cooked pasta, and ¼ cup of chopped fresh basil; stir often and cook 3-4 minutes or until liquid is reduced. Garnish and Serve: Serve in individual dishes and garnish with fresh basil leaves and cheese.
