Pasta Pomodoro Recipe

An overhead image of a plate of pasta pomodoro with basil, a checked napkin and the rest of the pan around it.

This pasta pomodoro recipe is one of our favorite weeknight go-to’s. It's bright, cozy, and ready in just 30 minutes using pantry staples and fresh touches!

Course dinner, Main, Main Course, Main dish

Cuisine Italian

Diet Low Fat

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 285kcal

Author Jessy Freimann

Equipment

Ingredients

5 cloves garlic, pressed or minced
3 Tablespoons olive oil
8 cups diced tomatoes, about 6 large tomatoes- you can also do have canned diced tomato and half fresh, but fresh is better
½ teaspoon kosher salt, to taste
¼ teaspoon ground black pepper, to taste
2 Tablespoons Romano cheese, to taste
¼ teaspoon Crushed red pepper flakes, to taste (optional)
8 fresh basil leaves chiffonade
9 ounces angel hair pasta (fresh if you can find it. Any other noodle of your choice works fine too)

Instructions

Start a large pot of water boiling for pasta. In a large skillet, heat the oil over medium high heat.
Add the minced garlic and sauté until golden and fragrant, stirring often, about 3 minutes
Stir in diced tomatoes. Season with salt and pepper. Stir well to combine.
Simmer and cook down for 15 minutes, stirring periodically.
Cook pasta according to package directions for al dente.
Add Romano cheese, crushed red pepper and basil to the sauce toward the end of the cooking time, stir to combine. Taste and adjust seasonings if needed.
Add the pasta into the sauce in the sauté pan (you would add your shrimp or chicken if you decide to add those at this time as well).
Serve immediately with extra cheese and crushed red pepper on the side.

Video

Notes

Use fresh ingredients if you can. Fresh tomatoes and basil make a big difference in flavor, so grab them when they’re in season.

Don’t burn the garlic. Keep a close eye and stir often — it can go from golden to burnt fast. If it starts to burn, it’s best to clean the pan and begin again so your sauce doesn't taste bitter.

Add protein for a full meal. Try grilled chicken or sautéed shrimp to turn this into a heartier meal.

Keep the heat moderate. Cooking the sauce on medium-low helps the flavors meld without scorching the tomatoes.

After cooking, drain the pasta but don’t rinse. It helps the sauce stick better. I prefer to scoop the pasta directly into the pan of sauce from the boiling water.

Save a cup of pasta water before draining to loosen the sauce if it gets too thick.

Taste before serving. Always check your seasoning and adjust salt, pepper, and cheese to your liking.

Ingredients to prep ahead- Peel the garlic, chop the tomatoes, and clean the basil (I like to chiffonade the basil just before adding to maintain freshness).

Leftovers and storage- Store in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or on the stove. Freezing isn’t recommended as the tomatoes may turn watery.

Nutrition