Pasta Pomodoro

Women‍‍`s Corner
October 30, 2022

When it comes to an easy, fast dinner, there’s nothing better than Pasta Pomodoro. Simpler to make than many traditional pasta sauces, pomodoro sauce focuses on highlighting fresh tomatoes by cooking them down just enough to become a light sauce and leaving many large chunks of tomato still intact. Enjoy this lovely fresh pasta dish topped with a mound of grated Parmesan, preferably outside, preferably with a glass of crisp white wine.

Read on for tips on this weeknight pasta dish. Looking for more quick pasta recipes? Try this cacio e pepe– it’s one of our favorites.

Why is it called pomodoro sauce?

“Pomodoro” means tomato in Italian, which means this literally translates to “tomato sauce.” Appropriate, considering this sauce is all about the tomato– right?

Is this sauce spicy?

Not really. It has a few crushed red pepper flakes, but they’re only there to provide a bit of warmth to accent the tomato’s natural sweetness. If you’re concerned about the spice level, add a tiny bit at a time, or leave it out altogether.

Can I use a different pasta?

Sure. With a light, relatively thin sauce such as pomodoro, we usually recommend a long-strand pasta. Spaghetti is, of course, the classic, but you could also try bucatini or angel hair pasta.

What can I serve with pasta pomodoro?

Honestly? All we need is a block of parmesan cheese and a grater . . . but if you’re looking to add some more sides, we highly recommend this easy garlic bread– it’ll come together in less time than it takes your sauce to simmer on the stove.

Ingredients:

- 1 lb. spaghetti

- 2 tbsp. extra-virgin olive oil

- 1 small yellow onion, chopped

- 3 cloves garlic, minced

- 4 medium tomatoes, chopped (about 4 cups)

- Kosher salt

- Freshly ground black pepper

- Pinch crushed red pepper flakes

- 2 tbsp. thinly sliced basil, plus more for serving

- Freshly grated Parmesan, for serving

Method: In a large pot of boiling salted water, cook pasta until al dente according to package directions. Reserve ½ cup of pasta water before draining. In another large pot over medium heat, heat oil. Add onion and cook until soft, about 6 minutes. Add garlic and cook until fragrant, 1 minute more. Add tomatoes and cook until juices are released. Season with salt, pepper, and a pinch red pepper flakes. Reduce heat to low and simmer for 15 minutes. Stir in basil.

Add spaghetti and ¼ cup pasta water. Toss to combine. Add more pasta water to bring sauce together as needed. Serve topped with Parmesan and more basil.

This recipe is taken from https://www.delish.com/cooking/