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Pasta Pomodoro Recipe

Recipe by Pedro M. A. Neves

Pasta Pomodoro is the quintessential Italian dish that celebrates simplicity and quality ingredients in perfect harmony. This classic preparation features tender pasta coated in a bright, silky tomato sauce made from San Marzano tomatoes, fresh garlic, and fragrant basil. Prepared in under 30 minutes, it embodies the essence of Italian home cooking.

Ingredients

• 400 g San Marzano tomatoes, canned whole or crushed
• 350 g dried pasta (spaghetti, linguine, or penne)
• 4 cloves garlic, thinly sliced
• 60 ml extra-virgin olive oil
• 8-10 fresh basil leaves
• 1 teaspoon sea salt, plus more for pasta water
• ¼ teaspoon red pepper flakes (optional)
• Freshly ground black pepper to taste

Instructions

1. Bring a large pot of salted water to a rolling boil. Add pasta and stir occasionally. Cook until al dente according to package directions, approximately 8-12 minutes depending on pasta shape.

2. While pasta cooks, pour olive oil into a large skillet over medium heat. Add sliced garlic and red pepper flakes if using. Stir constantly until garlic becomes fragrant and barely begins to turn golden, about 2-3 minutes.

3. Add canned tomatoes with their juices to the skillet, breaking them apart with the back of a wooden spoon. Stir well to combine with the garlic oil.

4. Reduce heat to medium-low and simmer the sauce uncovered for 10-12 minutes, stirring occasionally. The sauce should reduce slightly and develop deeper flavor. Season with sea salt and black pepper to taste.

5. Tear or gently chop fresh basil leaves into bite-sized pieces. Reserve until just before serving.

6. Reserve 120 ml (½ cup) of pasta cooking water before draining. Add drained pasta directly to the tomato sauce, then add 80 ml of the reserved pasta water. Toss gently over medium heat for 1-2 minutes to allow pasta to absorb sauce and achieve a silky consistency.

7. Divide pasta among serving bowls. Top each portion with torn fresh basil and a generous drizzle of extra-virgin olive oil. Serve immediately with freshly ground black pepper and additional basil if desired.

Substitutions

• Replace San Marzano tomatoes with high-quality crushed tomatoes or fresh ripe tomatoes in season
• Use gluten-free pasta for a gluten-free version, adjusting cooking time as package directs
• Substitute fresh basil with fresh oregano for a different Mediterranean flavor profile
• Reduce or omit red pepper flakes for a milder sauce without heat

Tips

• Use high-quality extra-virgin olive oil and San Marzano tomatoes as these are the foundation of the dish; their quality significantly impacts the final result
• Finish with reserved pasta water to create a silky sauce that coats the pasta evenly rather than appearing dry or oily
• Add basil at the very end and avoid overcooking it to preserve its fresh, aromatic qualities
• Taste and season throughout cooking rather than at the end for better flavor development

Pasta Pomodoro represents the heart of Italian cucina casalinga (home cooking) and originated in Naples, where tomatoes were adopted enthusiastically after their arrival from the Americas. This humble dish demonstrates the Italian philosophy of letting quality ingredients shine without unnecessary embellishment.

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