Heavenly Pasta Pomodoro

January 16, 2019

Heavenly Pasta Pomodoro

Pasta Pomodoro

Need we say more?

Course Main Course
Cuisine Italian
Keyword classic, garlic, simple, spaghetti, tomatoes
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Author Déja Todman


  • 1 can whole peeled tomatoes 28-oz.
  • 1 lb. spaghetti
  • oz. Parmesan finely grated, divided (about 1 cup)
  • 4 garlic cloves
  • 3 tablespoons kosher salt plus more
  • 3 tablespoons extra-virgin olive oil plus more
  • 2 tablespoons unsalted butter
  • Pinch of crushed red pepper flakes plus more
  • 3 basil sprigs plus leaves for serving


  1. Bring a large pot of salted water to boil.
  2. Open and drain the can of whole tomatoes, reserving the liquid for later use.
  3. Smash and peel 4 garlic cloves.
  4. Heat oil in a large, heavy-bottomed pan over medium heat. Add cloves of garlic and sautee until golden.
  5. Add red pepper flakes and drained tomatoes then crank the heat up to medium-high. Cook until the tomatoes become a rich, deep red color and begin to caramelize.
  6. Pour reserved tomato liquid into the pot and stir. Smash the tomatoes with the back of your spoon.
  7. Season, throw in 3 basil leaves and reduce to simmer. Cook until thick and most liquid has evaporated.
  8. Cook your pasta in the boiling water until 2 minutes before the al dente stage.
  9. Use a heat-proof measuring cup to reserve 1 cup of pasta water.
  10. Transfer drained pasta to sauce and cook for 3-5 minutes, or until the sauce infuses the noodles. If the sauce gets too thick at any point, loosen with reserved pasta water.
  11. Now, add half of Parmesan and toss until it coats the spaghetti and melts into the sauce.
  12. Remove from heat and add 2 tablespoons butter. Toss to melt into the sauce and make it extra creamy.
  13. Serve pasta and top with more Parmesan and basil.
  14. Enjoy! 😀

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