It doesn’t get any simpler or more rustic than this Pasta Pomodoro. It doesn’t get much more delicious either. This easy pasta dish features a truly rich, sweet, and savory tomato sauce, enhanced with sharp, nutty parmesan melted right into it. It’s slow-simmered, fragrant, and even has a little kick to keep it interesting. Pasta Pomodoro is a pasta dish that everyone can agree on, and with great enthusiasm!
Ingredients
- 2 tablespoons olive oil
- 1/2 cup onion, finely chopped
- 2 teaspoons garlic, minced
- 1/4 teaspoon crushed red pepper flakes, optional
- 1 (28-ounce) can San Marzano whole tomatoes, puréed in a blender or a food processor
- salt, to taste
- pepper, to taste
- 3 sprigs fresh basil, plus more, to taste, for garnish
- 12 ounces spaghetti or another long pasta
- 3 tablespoons butter
- 1/2 cup parmesan cheese, divided
Directions
Step 1 –Heat the olive oil in a large pan over medium heat.
Step 2 –Add the onions and cook until softened, about 4-5 minutes.
Step 3 –Add the garlic and cook until fragrant, about 1 minute.
Step 4 –Stir in the red pepper flakes and the puréed tomatoes.
Step 5 –Season with the salt and the pepper.
Step 6 –Bring the mixture to a simmer and cook until the sauce has just started to thicken, about 20 minutes.
Step 7 –Stir in the 3 basil sprigs.
Step 8 –Transfer the sauce from the heat.
Step 9 –Cook the spaghetti to al dente, according to the package directions.
Step 10 –Drain the pasta, reserving 1/4 cup of the cooking water.
Step 11 –Remove and discard the 3 basil sprigs.
Step 12 –Over medium heat, add the spaghetti to the tomato sauce, tossing well to coat.
Step 13 –Add the reserved pasta water, a little at a time, until the pasta sauce reaches your desired consistency.
Step 14 –Stir in the butter and 1/4 cup of the parmesan cheese, tossing until both the butter and the cheese are melted and incorporated.
Step 15 –Transfer the pasta from the heat.
Step 16 –Top with the remaining parmesan cheese and the extra basil.
Step 17 –Serve immediately.
