Name: Pasta Pomodoro Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1/4 cup extra-virgin olive oil; 4 cloves garlic, thinly sliced; 2 pounds ripe tomatoes, peeled and chopped (or canned peeled tomatoes); Salt and freshly ground black pepper, to taste; 1/2 teaspoon sugar (optional, to balance acidity); 1/2 cup fresh basil leaves, torn; 1 pound spaghetti or linguine; Freshly grated Parmesan cheese, for serving

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Introduction

Pasta Pomodoro is a classic Italian dish that celebrates the fresh, vibrant flavors of ripe tomatoes and fragrant basil. This simple yet elegant recipe is perfect for a quick weeknight dinner or a comforting weekend meal.

A close-up view of a plate showing thin spaghetti noodles intertwined with a smooth red tomato sauce. The sauce has small chunks of tomato and is spread unevenly throughout the noodles. On top, there are light sprinkles of grated white cheese and a bright green basil leaf peeks out from the side. The dish is set against a white marbled textured background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup extra-virgin olive oil
4 cloves garlic, thinly sliced
2 pounds ripe tomatoes, peeled and chopped (or canned peeled tomatoes)
Salt and freshly ground black pepper, to taste
1/2 teaspoon sugar (optional, to balance acidity)
1/2 cup fresh basil leaves, torn
1 pound spaghetti or linguine
Freshly grated Parmesan cheese, for serving

Instructions

Step 1: Heat the olive oil in a large skillet over medium heat. Add the sliced garlic and cook until fragrant and golden, about 2 minutes. Be careful not to burn the garlic.
Step 2: Add the chopped tomatoes to the skillet. Season with salt, pepper, and sugar if using. Simmer the sauce gently, stirring occasionally, for about 15-20 minutes, until the tomatoes break down and the sauce thickens slightly.
Step 3: Stir in the fresh basil leaves and remove the skillet from heat.
Step 4: Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Reserve about 1 cup of pasta water, then drain the pasta.
Step 5: Toss the pasta with the tomato sauce, adding reserved pasta water a little at a time to loosen the sauce and help it cling to the noodles.
Step 6: Serve immediately with a generous sprinkle of freshly grated Parmesan cheese on top.

Tips & Variations

Use the ripest tomatoes you can find for the best flavor, or substitute with high-quality canned tomatoes when fresh aren’t available.
If you prefer a smoother sauce, blend the tomatoes before simmering.
Add a pinch of red pepper flakes in step 2 for a subtle kick.
For a dairy-free version, omit the Parmesan or substitute with a vegan cheese alternative.

Storage

Store leftover pasta and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or olive oil to loosen the sauce if needed.

How to Serve

A close-up top view of a white cooking pan filled with cooked spaghetti noodles as the base layer, light yellow in color, twisted and spread evenly. Mixed into the noodles are chunks of red tomato, small pieces of light translucent cooked onion, and bright green fresh basil leaves scattered throughout. The spaghetti is sprinkled with a layer of grated white cheese on top and small red flakes of chili pepper add extra color details. A small black bowl with more grated cheese is visible in the upper right corner on a white marbled surface, alongside a metal spoon and fork in the lower right corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned tomatoes instead of fresh ones?

Yes, high-quality canned peeled tomatoes work well and can be used as a convenient substitute when fresh tomatoes are out of season.

How do I prevent the garlic from burning?

Cook the garlic over medium heat and watch it closely. Stir frequently and remove the pan from heat if the garlic starts to brown too quickly.