Pasta al Pomodoro
Learn how to make Pasta al Pomodoro, an easy Italian pasta recipe with San Marzano tomatoes, basil, garlic, and olive oil. This authentic Italian tomato pasta is simple, healthy, beginner-friendly, and ready in 25 minutes!
Equipment
- Large pot for boiling pasta
- Wooden spoon or your favorite spoon to mix
- Bowl of ice water for tomatoes
Ingredients
For the Sauce:
- 4 large ripe tomatoes peeled and chopped
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic thinly sliced
- ½ teaspoon sugar optional, to balance acidity
- Salt to taste
- Freshly ground black pepper to taste
- 8-10 fresh basil leaves torn
For the Pasta:
- 400 g spaghetti or your favorite pasta 14 oz
- 1 teaspoon salt for pasta water
Optional Toppings:
- Freshly grated Parmesan cheese
- Extra basil leaves for garnish
Instructions
Prepare the Tomatoes
- Bring a pot of water to a boil and score an “X” on the bottom of each tomato. Blanch them in boiling water for 30 seconds, then transfer to an ice bath.
- Peel off the skins, chop the tomatoes, and set them aside.
Cook the Pasta
- In a large pot, bring salted water to a boil. Add the pasta and cook until al dente. Reserve ½ cup of pasta water before draining.
Sauté the Garlic
- While the pasta cooks, heat olive oil in a saucepan over medium heat. Add sliced garlic and sauté until fragrant but not browned, about 1-2 minutes.
Make the Sauce
- Add chopped tomatoes, season with salt, pepper, and sugar (if needed). Simmer for 15–20 minutes, stirring occasionally. Add basil in the last 5 minutes.
Combine Pasta and Sauce
- Add the cooked pasta to the saucepan and toss to coat. If the sauce is too thick, use the reserved pasta water to adjust the consistency.
Serve and Garnish
- Divide the pasta among plates. Top with grated Parmesan cheese and extra basil leaves if desired. Serve immediately.
Nutrition
Calories: 420kcalCarbohydrates: 70gProtein: 10gFat: 10gSaturated Fat: 2gSodium: 298mgFiber: 4gSugar: 6g
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