Description
This classic Pasta Pomodoro recipe features al dente spaghetti tossed in a vibrant, fresh tomato sauce enriched with garlic, basil, and a touch of tomato paste. Quick to make and brimming with Mediterranean flavors, it’s a perfect weeknight dinner that highlights the simplicity and freshness of Italian cooking.
Ingredients
Scale
Dry Ingredients
- 1 pound dry spaghetti (1 box)
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Produce
- 1 cup chopped fresh tomatoes
- 2-4 cloves garlic, minced
- ¼ cup chopped fresh basil leaves
Pantry
- 2 tablespoons extra-virgin olive oil
- 1 cup low-sodium vegetable broth (or chicken broth)
- 15 ounces crushed tomatoes (or petite diced tomatoes, 1 can)
- 3 tablespoons tomato paste
Dairy
- Freshly grated Parmigiana Reggiano or Parmesan cheese, for serving
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside.
- Heat the Olive Oil: While the pasta cooks, heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium heat to prepare for sautéing.
- Sauté Fresh Tomatoes: Add 1 cup chopped fresh tomatoes, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper to the skillet. Stir often and sauté for about 1 minute to soften the tomatoes.
- Add Garlic: Stir in 2 to 4 cloves of minced garlic and cook for an additional minute, releasing its aroma without burning.
- Add Broth and Tomato Products: Pour in 1 cup low-sodium vegetable broth (or chicken broth), 15 ounces crushed tomatoes, and 3 tablespoons tomato paste. Stir well to combine the sauce ingredients.
- Combine Pasta and Basil: Add the cooked spaghetti and ¼ cup chopped fresh basil leaves to the skillet. Stir often and cook for 3-4 minutes until the sauce reduces slightly and coats the pasta nicely.
- Serve and Garnish: Divide the pasta among individual plates. Garnish with additional fresh basil leaves and freshly grated Parmigiana Reggiano or Parmesan cheese as desired. Serve immediately.
Notes
- For best flavor, use ripe, fresh tomatoes during tomato season or opt for good-quality canned crushed tomatoes otherwise.
- Adjust the amount of garlic according to your taste preference.
- You can substitute vegetable broth with chicken broth for a non-vegetarian version.
- For a vegan version, omit the cheese or use a plant-based Parmesan alternative.
- Reserve some pasta cooking water to loosen the sauce if it becomes too thick during the final step.