PASTA POMODORO RECIPE

December 26, 2019
This pasta pomodoro recipe is spaghetti tossed during a homemade spaghetti sauce and garnished with many parmesan cheese and fresh basil. 

You can never fail with a hearty pasta dish, especially when you’re feeding a crowd. A number of my favorites include penne alla vodka, Cajun chicken pasta and this easy yet satisfying pasta pomodoro.

PASTA POMODORO RECIPE
PASTA POMODORO RECIPE

Sometimes simple is best, like during this case with the classic Italian favorite pasta pomodoro. The pasta is tossed within the most delicious homemade spaghetti sauce, with a secret ingredient that creates it taste love it came from your favorite Italian restaurant. Add some parmesan cheese and fresh basil, then serve!

This pasta dish is ideal as a lighter main course, otherwise you can serve it as a entremots alongside chicken and vegetables. I prefer to serve my pomodoro with a side of bread and a tossed salad. It’s always an enormous hit with kids and adults alike!

PASTA POMODORO RECIPE

INGREDIENTS :

  • 2 teaspoons garlic minced
  • 1/2 cup parmesan cheese divided use
  • 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
  • 2 tablespoons olive oil
  • 1/2 cup onion finely chopped
  • 3 tablespoons butter
  • 3 sprigs fresh basil plus more basil leaves for garnish.
  • 12 ounces spaghetti or other long pasta

INSTRUCTIONS :

  1. 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.
  2. Stir in the red pepper flakes (optional), then add the pureed tomatoes. Season with salt and pepper to taste.
  3. 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.
  4. While the sauce is simmering, cook the spaghetti in a large pot of salted water according to package directions.
  5. Drain the pasta, reserving 1/4 cup of the pasta cooking liquid.
  6. 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.
  7. Add the pasta water, 1 tablespoon at a time, until pasta sauce is at your desired consistency.
  8. Stir in the butter and half of the parmesan cheese. Toss the pasta until the cheese and butter are melted.
  9. Remove the pasta from the heat. Top with remaining parmesan cheese and fresh basil leaves, then serve immediately.
This pasta pomodoro recipe is spaghetti tossed during a homemade spaghetti sauce and garnished with many parmesan cheese and fresh basil. 

You can never fail with a hearty pasta dish, especially when you’re feeding a crowd. A number of my favorites include penne alla vodka, Cajun chicken pasta and this easy yet satisfying pasta pomodoro.

PASTA POMODORO RECIPE
PASTA POMODORO RECIPE

Sometimes simple is best, like during this case with the classic Italian favorite pasta pomodoro. The pasta is tossed within the most delicious homemade spaghetti sauce, with a secret ingredient that creates it taste love it came from your favorite Italian restaurant. Add some parmesan cheese and fresh basil, then serve!

This pasta dish is ideal as a lighter main course, otherwise you can serve it as a entremots alongside chicken and vegetables. I prefer to serve my pomodoro with a side of bread and a tossed salad. It’s always an enormous hit with kids and adults alike!

PASTA POMODORO RECIPE

INGREDIENTS :

  • 2 teaspoons garlic minced
  • 1/2 cup parmesan cheese divided use
  • 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
  • 2 tablespoons olive oil
  • 1/2 cup onion finely chopped
  • 3 tablespoons butter
  • 3 sprigs fresh basil plus more basil leaves for garnish.
  • 12 ounces spaghetti or other long pasta

INSTRUCTIONS :

  1. 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.
  2. Stir in the red pepper flakes (optional), then add the pureed tomatoes. Season with salt and pepper to taste.
  3. 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.
  4. While the sauce is simmering, cook the spaghetti in a large pot of salted water according to package directions.
  5. Drain the pasta, reserving 1/4 cup of the pasta cooking liquid.
  6. 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.
  7. Add the pasta water, 1 tablespoon at a time, until pasta sauce is at your desired consistency.
  8. Stir in the butter and half of the parmesan cheese. Toss the pasta until the cheese and butter are melted.
  9. Remove the pasta from the heat. Top with remaining parmesan cheese and fresh basil leaves, then serve immediately.
This pasta pomodoro recipe is spaghetti tossed during a homemade spaghetti sauce and garnished with many parmesan cheese and fresh basil. 

You can never fail with a hearty pasta dish, especially when you’re feeding a crowd. A number of my favorites include penne alla vodka, Cajun chicken pasta and this easy yet satisfying pasta pomodoro.

PASTA POMODORO RECIPE
PASTA POMODORO RECIPE

Sometimes simple is best, like during this case with the classic Italian favorite pasta pomodoro. The pasta is tossed within the most delicious homemade spaghetti sauce, with a secret ingredient that creates it taste love it came from your favorite Italian restaurant. Add some parmesan cheese and fresh basil, then serve!

This pasta dish is ideal as a lighter main course, otherwise you can serve it as a entremots alongside chicken and vegetables. I prefer to serve my pomodoro with a side of bread and a tossed salad. It’s always an enormous hit with kids and adults alike!

PASTA POMODORO RECIPE

INGREDIENTS :

  • 2 teaspoons garlic minced
  • 1/2 cup parmesan cheese divided use
  • 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
  • 2 tablespoons olive oil
  • 1/2 cup onion finely chopped
  • 3 tablespoons butter
  • 3 sprigs fresh basil plus more basil leaves for garnish.
  • 12 ounces spaghetti or other long pasta

INSTRUCTIONS :

  1. 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.
  2. Stir in the red pepper flakes (optional), then add the pureed tomatoes. Season with salt and pepper to taste.
  3. 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.
  4. While the sauce is simmering, cook the spaghetti in a large pot of salted water according to package directions.
  5. Drain the pasta, reserving 1/4 cup of the pasta cooking liquid.
  6. 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.
  7. Add the pasta water, 1 tablespoon at a time, until pasta sauce is at your desired consistency.
  8. Stir in the butter and half of the parmesan cheese. Toss the pasta until the cheese and butter are melted.
  9. Remove the pasta from the heat. Top with remaining parmesan cheese and fresh basil leaves, then serve immediately.

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