Parker Feierbach

Pasta Pomodoro

By Makinze GorePublished: 16 September 2019

Jump to recipe

When it comes to pasta we want something simple and fast. Pasta Pomodoro is a step above from Spaghetti and Meatballs and highlights the freshness of tomatoes — pomodoro means 'tomato' in Italian. You're cooking down the tomatoes just enough to form a light sauce but keeping most of them intact. It's the freshest pasta and is best enjoyed outside with a mound of grated Parmesan.

Advertisement - Continue Reading Below

Yields:: 4 serving(s)
Prep Time:: 15 mins
Total Time:: 50 mins

Ingredients

450 g
spaghetti
2 tbsp.
extra-virgin olive oil
1
small onion, chopped
3
cloves garlic, crushed
4
medium tomatoes, chopped
Salt
Freshly ground black pepper
Pinch crushed chilli flakes
2 tbsp.
thinly sliced basil, plus more for garnish
Freshly grated Parmesan, for garnish

Directions

1. Step 1In a large pot of boiling salted water, cook pasta according to package directions. Reserve 120ml of pasta water, then drain.
2. Step 2In another large pot over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more.
3. Step 3Add tomatoes and cook until juices are released. Season with salt, pepper, and a pinch chilli flakes. Reduce heat and let simmer for 15 minutes. Stir in basil.
4. Step 4Add spaghetti and 60ml pasta water. Toss to combine. Add more pasta water to bring sauce together as needed.
5. Step 5Garnish with more basil and Parmesan before serving.