This Pasta Pomodoro is one of those Italian classics you just can’t mess up. Perfectly al dente pasta is finished in the pan in a simple, yet exceptionally flavorful tomato sauce infused with garlic, basil, and just a hint of spice from red paper flakes. Simple, fresh, and ultra delicious!
Easy Pasta Pomodoro Recipe
This classic pasta al pomodoro is a favorite Italian recipe you should always have in your back pocket for a quick and easy meal that’s virtually impossible to mess up. It makes such beautiful use of just a few simple ingredients – each and every one is an equal co-star in this pasta dish. Juicy tomatoes, savory, nutty garlic, spicy red pepper flakes, and fragrant basil come together in a gorgeous, light sauce that sinks into the pasta itself, infusing flavor into every bite. The whole dish comes together in just over 30 minutes and is adult and kid approved.
Why You’ll Love This Classic Italian Dish
- Few and simple ingredients. In true Italian style, this pasta dish only uses a few simple ingredients to create awesome, flavorful results. It makes grocery shopping a breeze and really allows you to appreciate each and every ingredient.
- Flavor-infusion. The pasta actually finishes cooking in the sauce (as opposed to in water). So, the pasta itself absorbs a lot of the rich, garlicky, tomato-y flavor of the sauce.
- Quick and easy. This Italian favorite will only take you about 35 minutes to make from start to finish, and it’s wonderfully beginner-friendly with just a few ingredients and simple instructions.
What Is Pasta al Pomodoro?
Pasta al pomodoro is a classic Italian dish made of pasta (generally spaghetti) finished in a simple tomato sauce with hints of garlic and basil. The Italian word “pomodoro” translates to “tomato” in English. An appropriate title for this pasta favorite.
Ingredients Needed
Here’s what you’ll need to bring this pasta pomodoro recipe to life.
(Scroll down to the recipe card below for details and precise measurements.)
- Whole peeled tomatoes – I use canned whole peeled tomatoes but you could blanch and peal your own instead if you’ve got garden tomatoes. Have a look at the section below titled “Can I Make This Sauce With Fresh Tomatoes?” to learn how.
- Olive oil – For richness and necessary moisture.
- Garlic – No need to mince or chop the garlic cloves. They’re used to infuse flavor into the olive oil, but then you’ll pull them out and discard them. So keeping them whole will make your life easier. Just crush each clove with the side of a chef’s knife and pop ’em into the pan.
- Dry spaghetti – Linguini or another favorite pasta shape would also work. Spaghetti is the classic choice for this dish, however.
- Red pepper flakes – The red pepper flakes are optional. If you don’t like spice, you can leave them out, but I highly recommend them for great flavor.
- Salt – Simple seasoning that flavors the dish.
- Fresh basil leaves – Fresh is the only way to go for this pasta dish. Avoid dried basil.
Can I Make This Sauce With Fresh Tomatoes?
You totally can! Grab 1 pound of cherry or Roma tomatoes and boil some water. Add the tomatoes to the boiling water and let them cook for about 1 minute. Remove them from the water and plunge them into an ice bath. The skins should peel right off. Cut the tomatoes in half and use them just as you would the canned tomatoes.
How To Make Pasta Pomodoro
Here’s a basic overview of how to make pasta al pomodoro.
(Scroll down to the recipe card below for details and precise measurements.)
- Squeeze the tomatoes. In a colander set over a bowl, squeeze the tomatoes and let the juices drain into the bowl.
- Saute the garlic. Heat the olive oil over medium heat in a Dutch oven. Add the garlic and saute for 2-3 minutes. Remove the garlic*.
- Cook the tomatoes. Add the crushed tomatoes to the Dutch oven, break them into bite-sized pieces, and simmer for 10-15 minutes.
- Add flavor. Stir the red pepper flakes, salt, and basil into the tomatoes. Simmer for 5 minutes
- Cook the pasta. Bring a large pot of salted water to a boil, add the pasta, and cook until it is 2 minutes shy of al dente. Drain, reserving 1/2 cup of the pasta water. .
- Put it all together. Stir the pasta into the sauce and cook for 2-3 minutes, adding the reserved pasta water and/or juice from the tomatoes if needed.
- Serve. Serve warm with parmesan cheese.
*Note: The garlic in this recipe is traditionally left whole and only used to infuse the oil with flavor. The cloves are then removed and discarded. If you’d like a more garlicky flavor, go ahead and mince the cloves, sauté for 30-60 seconds, and leave them in the oil as you carry on with the recipe.
Tips & Tricks
To make the best pasta al pomodoro recipe, follow these tips.
- Salt the pasta water. Pasta itself is quite bland but it does absorb the flavor of whatever liquid it’s cooked in. If you cook it in unsalted water, it will turn out bland. So don’t forget to salt your pasta water!
- Under-cook the pasta. The pasta will finish cooking in the sauce, so you’ll want to drain it about 2 minutes before it reaches al dente. If you cook it much longer than that, you’ll end up with mushy pasta.
- Reserve some pasta water. When you drain the pasta, be sure to reserve ~1/2 cup. You can use it to help loosen up the sauce so that it adheres properly to the spaghetti.
Fun Variations
You don’t want to mess with this recipe too much. It’s pretty perfect as is. That being said if you want to add a little cheese or protein or change up the pasta, go for it. Here are some ideas for you.
- Consider a different pasta shape. Spaghetti is the classic choice for this Italian favorite, but you could really use any pasta shape here. Linguini, bucatini, tagliatelle, or even bowtie pasta would work.
- Make it cheesy. I generally top my pasta al pomodoro with a little grated parmesan, but you could also toss some mozzarella pearls in there or add a dollop of ricotta or burrata cheese to the top.
- Add some protein. Craving meat, feel free to top your portion with some sliced Grilled Chicken Breast or Garlic Parmesan Shrimp.
Serving Suggestions
I love serving this beautifully simple pasta with a light salad and a hunk of crusty bread to mop up the sauce. This Strawberry Spinach Salad is lovely in the summer, but my classic Caesar Salad would also be a good pick. For bread, you can’t go wrong with garlic bread or try your hand at my easy Focaccia Bread.
And of course, pasta and vino always go well together. Go ahead and treat yourself to a glass of Chianti or a chilled Pinot Grigio.
Proper Storage
- Refrigerator. Once the pasta has cooled to room temperature, seal the leftovers in an airtight container. You can store it in the fridge for up to 3 days.
- Freezer. Seal the fully cooled leftovers in an airtight container and store them in the freezer for up to 3 months. Allow the pasta to thaw in the fridge before reheating.
- To reheat. Heat a bit of olive oil in a large, heavy-bottomed saucepan and add the pasta. Cook over medium-low heat, stirring occasionally, until heated through. You can add a little broth or water if the pasta starts to stick to the pan. Alternatively, microwave smaller portions in 30-second intervals until warm.
More Easy Pasta Recipes
- Chicken Tetrazzini
- Lazy Day Lasagna
- Boursin Cheese Pasta
- Spaghetti Carbonara
- Gochujang Pasta
- One Pot Sausage Pasta
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Pasta Pomodoro
Ingredients
- 2 cans (28 ounces each) whole peeled tomatoes
- 1/4 cup olive oil
- 6 cloves garlic , peeled and smashed
- 1 pound dry spaghetti
- pinch red pepper flakes
- 1 teaspoon coarse salt
- 8 fresh basil leaves
Instructions
- Place your tomatoes in a colander over a bowl. Using your hands, squeeze the tomatoes and allow them to drain.
- Heat the olive oil over medium to medium-high heat in a Dutch oven or small pot. Once shimmering, add in the garlic and sauté for 2 minutes until the garlic is just starting to turn golden brown. Remove the garlic from the pot.
- Add the crushed tomatoes to the pot and using a wooden spoon, stir and break them into bite-size pieces.
- Stirring occasionally, allow the tomatoes to simmer for 10 to 15 minutes.
- Add the red pepper flakes, salt, and basil to the tomatoes. Make sure to cook for an additional 5 minutes.
- In the meantime, bring a large pot of salted water to a boil and cook the pasta 2 minutes shy of al dente. Reserve 1/2 cup of the cooking liquid before draining.
- Stir the cooked spaghetti into the pasta sauce and allow it to continue cooking until the pasta reaches al dente, about 2 to 3 minutes. If the sauce is too thick, add in some of the reserved juice of the tomatoes and pasta water.
- Serve with Parmesan cheese, and enjoy.
