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
Preparation
Step 1In a large pot of boiling salted water, cook pasta until al dente according to package directions. Reserve ½ cup of pasta water before draining. Step 2In 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. Step 3Add 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. Step 4Add spaghetti and ¼ cup pasta water. Toss to combine. Add more pasta water to bring sauce together as needed. Step 5Serve topped with Parmesan and more basil.
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. Have you made this yet? Let us know how it went in the comments below! Editor’s Note: The introduction to this recipe was updated on July 28, 2022 to include more information about the dish.
