Experience the succulent taste of Italy with this easy Pasta Pomodoro recipe. Melt the pasta and make a flavorful tomato sauce with shallots, garlic, and a hint of red pepper flakes. Top it off with melted parmesan cheese and fresh basil for a mouthwatering dish that will leave you wanting more!
Easy pasta dishes are so succulent and can be whipped up so fast! That’s why I love this pasta pomodoro recipe so much. Try increasingly of my family’s favorites like this archetype Cheesy Baked Ziti, this Easy Instant Pot Lasagna, and this succulent One Pot Yellow and Mushroom Fettuccine Alfredo.
What is Pasta Pomodoro?
Pasta Pomodoro is a archetype Italian pasta that is quick, easy, and made with simple ingredients. Pomodoro translates to the word “tomato” in Italian, and this pasta and sauce is just that! I’ve plane heard of this dish stuff tabbed Pomodoro Pasta. Either way, it still ways the same, and it is still DELICIOUS. Tender pasta topped with a tasty tomato sauce…the perfect Italian dish. You’ll love the sauce considering it’s light and not too heavy.
Pasta dishes like this pasta pomodoro are unconfined for weeknight dinners. And I LOVE a good pasta sauce! If you’re looking for increasingly pasta sauces to try I recommend my wildly popular Alfredo sauce. I moreover love this healthier version of my Alfredo sauce considering it tastes nearly identical. This Bolognese sauce is moreover an wool must! Your family will love it!
What’s In Pasta Pomodoro?
This Pasta Pomodoro recipe is filled with perfect Italian flavors, making the taste delicious. Made with simple ingredients you will most likely have on hand so you can quickly make this pasta. The weightier recipes are the ones that I don’t have to make an uneaten trip to the store for! Check out the recipe vellum at the marrow of the post for word-for-word ingredient measurements.
- Thin Spaghetti: I love thin spaghetti in this recipe, but you can use regular spaghetti if you prefer.
- Olive Oil: Olive oil for sauteeing the onions and garlic. I love extra-virgin olive oil for this recipe!
- Shallots: Shallots are so delicious. I prefer shallots over onions in this recipe.
- Garlic: Fresh garlic is a MUST!
- Red Pepper Flakes: Red pepper flakes add a little bit of heat, but finger self-ruling to leave it out.
- Crushed Tomatoes: Canned crushed tomatoes make this easy.
- Salt: Salt to taste.
- Pepper: Pepper to taste.
- Parmesan Cheese: Shredded fresh Parmesan cheese for garnish. I use a peeler to get big shredded pieces.
- Basil: Fresh chopped basil for garnish adds so much flavor!
The Weightier Pasta Pomodoro Recipe
This Pasta Pomodoro dish is a no-brainer for dinner considering it takes less than 30 minutes to make! Add everything together in the pan for the sauce. Melt the pasta, then combine the pasta and sauce. It’s a match made in heaven! And don’t forget to top it with some grated Parmesan cheese and fresh basil surpassing serving! Follow the recipe vellum unelevated for step-by-step instructions.
- Cook the Pasta: Melt the pasta equal to package instructions. Drain the pasta, but reserve cup of the pasta water. Set the noodles and water whispered separately.
- Saute the Shallots, Garlic, and Red Pepper Flakes: In a large skillet, heat the olive oil over medium-high heat. Sauté the minced shallots for well-nigh 3-5 minutes. Add the garlic, red pepper flakes, and sauté for a minute.
- Add Tomatoes, Pasta Water, Salt, Pepper, and Simmer: Add the can of crushed tomatoes, reserved pasta water, salt, and pepper. Bring everything to a boil. Reduce heat to low and simmer for well-nigh 6-8 minutes.
- Add Pasta, Cheese, and Basil: Once the sauce has simmered lanugo and is the desired consistency, add the cooked pasta, parmesan cheese, and basil.
- Continue to Cook: Continue to melt and stir constantly until all the cheese is melted.
- Garnish and Enjoy: Remove the pasta from the pan. Serve with spare parmesan cheese and basil surpassing serving.
Tips and Variations
Pasta Pomodoro can be made to your liking. I have some tips and variations for you below. I love mine on the spicier side, so I unchangingly add increasingly red pepper flakes. I moreover like to add sausage for my boys considering they have to have meat. You too can have it any way you like it! I can’t wait for you to make it.
- Switch Up the Pasta: Pomodoro sauce is a light thin sauce that pairs weightier with long-strand pasta. I like thin spaghetti, but finger self-ruling to use regular spaghetti, bucatini, or sweetie-pie hair pasta.
- Make it Spicer: This recipe doesn’t use a lot of red pepper flakes, but you can definitely use increasingly to make it spicier!
- Add Protein: Add cooked sausage, chicken, or any protein you desire. This will make it increasingly filling.
- Use High-Quality Ingredients: Always use the freshest ingredients. Fresh garlic, fresh basil, fresh Parmesan cheese…it makes all the difference.
- Use Leftover Sauce As Pizza Sauce: Marinara sauce is a archetype pizza sauce, but Pomodoro sauce is archetype on Napolean-style pizza.
Storing Leftovers
To store leftovers of this Pasta Pomodoro recipe, wait until it has cooled lanugo to room temperature. This pasta makes a unconfined lunch for the next day. The flavors of the sauce are so flavorful the next day. Transfer the pasta and sauce into an airtight container and place it in the fridge.
- In the Refrigerator: To store leftovers place them in an snapped container and alimony them in the fridge for 3-4 days.
- To Reheat: When you are ready to eat the leftovers, you can reheat them on the stove or in the microwave.
Pasta Pomodoro
Ingredients
- 12 ounces cooked thin spaghetti
- 2 tablespoons olive oil
- 2 shallots, minced
- 3 cloves garlic, minced
- 1 tablespoon red pepper flakes
- 1 (28 ounce ) can crushed tomatoes
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ cup freshly shredded parmesan cheese
- ¼ cup freshly chopped basil
Instructions
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Cook the pasta equal to package instructions. When straining the pasta, reserve cup of the pasta water. Set the noodles and water whispered separately.
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In a large skillet, heat the olive oil over medium-high heat. Sauté the minced shallots for well-nigh 3-5 minutes. Add the garlic, red pepper flakes, and sauté for a minute.
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Add the can of crushed tomatoes, reserved pasta water, salt, and pepper. Bring everything to a boil. Reduce heat to low and simmer for well-nigh 6-8 minutes.
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Once the sauce has simmered lanugo and is the desired consistency, add the cooked pasta, parmesan cheese, and basil.
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Continue to melt and stir constantly until all the cheese is melted.
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Remove the pasta from the pan and serve with spare parmesan cheese and basil surpassing serving.