Name: Pasta Pomodoro
Cook time: 20 minutes
Total time: 40 minutes
Yield: 4 servings
Ingredients: 1 28-oz. can whole peeled tomatoes; ¼ cup extra-virgin olive oil; 1 medium onion, finely chopped; 4 garlic cloves, finely chopped; Pinch of crushed red pepper flakes; Kosher salt; 3 large sprigs basil; 12 oz. bucatini or spaghetti; ¼ cup finely grated Parmesan or Pecorino, plus more for serving; 2 Tbsp. unsalted butter, cut into pieces

A serving of pasta pomodoro on a plate topped with grated cheese.

Photo by Joseph De Leo, Food Styling by Kaitlin Wayne

Sometimes the best dishes are also the simplest. That’s certainly the case for this pasta al pomodoro recipe. Unlike robust marinara sauce, which is usually hit hard with dried herbs and takes an hour or more to reduce, pomodoro sauce is bright, streamlined, and comes together in a fraction of the time. Tomatoes are the star here, so choose the best: Seek out whole canned tomatoes (preferably San Marzano), since diced and other processed versions can be inferior. You can use fresh tomatoes in season, but you’ll want to peel them first (the sauce might take longer to reduce due to the additional water content).

We like to use long noodles like bucatini, spaghetti, or linguine for this Italian pasta dish, but feel free to use your favorite pasta shape—penne also works well. Remember to salt your pasta water and drain the noodles when they’re just shy of al dente. To finish, toss the cooked pasta with the pomodoro sauce, adding splashes of reserved pasta water as needed, until the two coalesce into a singular silky, saucy, noodle-y whole.

Complete the meal with a simple vegetable side like slow-cooked zucchini or roasted asparagus tossed in pesto—or go full red-sauce joint with a crisp Caesar salad and garlic bread. Garnish with fresh basil leaves and a shower of Parmesan cheese.

Recipe information

Total Time
40 minutes
Yield
4 servings

Ingredients

1 28-oz. can whole peeled tomatoes

¼ cup extra-virgin olive oil

1 medium onion, finely chopped

4 garlic cloves, finely chopped

Pinch of crushed red pepper flakes

Kosher salt

3 large sprigs basil

12 oz. bucatini or spaghetti

¼ cup finely grated Parmesan or Pecorino, plus more for serving

2 Tbsp. unsalted butter, cut into pieces

Preparation

Step 1
Process one 28-oz. can whole peeled tomatoes in a food processor until smooth.
Step 2
Heat ¼ cup extra-virgin olive oil in a large skillet over medium-low. Cook 1 medium onion, finely chopped, stirring occasionally, until translucent and softened, 10–12 minutes. Add 4 garlic cloves, finely chopped, and cook, stirring often, until fragrant and softened, about 3 minutes. Add a pinch of crushed red pepper flakes; cook, stirring, 1 minute.
Step 3
Increase heat to medium and add puréed tomatoes to skillet; season lightly with kosher salt. Bring to a simmer and cook, stirring occasionally, until sauce is slightly thickened and flavors have melded, 20–25 minutes. Remove from heat and stir in 3 large basil sprigs.
Step 4
Meanwhile, cook 12 oz. bucatini or spaghetti in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions. Drain, reserving ½ cup pasta cooking liquid.
Step 5
Pluck out and discard basil sprigs. Stir reserved pasta cooking liquid into sauce and bring to a boil. Add pasta and cook, tossing vigorously, until pasta is al dente and sauce thickens and coats pasta, about 2 minutes. Remove from heat and add ¼ cup finely grated Parmesan or Pecorino and 2 Tbsp. unsalted butter, cut into pieces; toss until combined and cheese is melted.
Step 6
Divide pasta among shallow bowls; top with more cheese.