Pasta al Pomodoro | Carolyn’s Cooking

Pasta al Pomodoro is all about the tomatoes! This unbelievably basic Italian dish is straightforward to make and only makes use of a several components. Throughout tomato period you can make this pasta with refreshing tomatoes, but for people other months of the calendar year, this canned tomato version is fantastic.

What is Pomodoro sauce?

Pomodoro, which suggests “tomato” in Italian, is a incredibly simple tomato sauce consisting of tomatoes (canned or fresh new), garlic, olive oil and salt. Onion and basil are occasionally extra as effectively. Pomodoro is a smoother sauce, whereas other tomato sauces could possibly be extra chunky. Pomodoro can be made with refreshing tomatoes when they are in season, or canned tomatoes. Considering that the sauce is all about the tomatoes, make certain to pick out great quality Datterini or San Marzano tomatoes.

Pasta al Pomodoro in a bowl with fresh basil and cheese.

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All about simplicity

You may possibly see a development in traditional Italian cooking: simplicity! Numerous Italian dishes count on the excellent and procedure of the ingredients to provide the greatest taste and pomodoro is no distinctive. You may possibly think the component list seems to be much too quick and that you’ll need to incorporate much more seasoning, but consider to resist! The magic of this sauce is how flavorful and delicious it is, irrespective of only working with a number of straightforward components.

Pomodoro ingredients

Pasta: I like utilizing spaghetti or bucatini for this dish but you could really use any pasta condition that you like.

Olive oil: of training course!

Garlic: I like to thinly slice the garlic for this recipe, but you can mince it as nicely. If you needed a more subtle garlic flavor, leave the garlic clove total and then discard it just before including the tomatoes.

Tomatoes: Pomodoro can be built from clean or canned tomatoes. I endorse generating new tomato pomodoro in the course of tomato time. We are using canned tomatoes for this edition, Datterini or San Marzano are the ideal possibilities.

Kosher salt: Perhaps the most important ingredient immediately after tomatoes! Salt is the only seasoning in this recipe. It will convey out the flavor of the tomatoes and make the dish come alive. Salt is SO essential!

Unsalted butter: This is not necessarily classic, but an crucial addition in my opinion. You may add the butter along with the pasta and a splash of pasta water to the sauce at the end for the pasta to finish cooking in the sauce. The butter and pasta drinking water assistance generate a silky sauce.

Pasta drinking water: Do not drain off all the pasta h2o! I always advise reserving about 1 cup of pasta drinking water before draining your pasta or greater nonetheless, transfer your pasta directly into the sauce with a pasta spoon or spider strainer. Finishing the pasta in the sauce with a few splashes of pasta drinking water will help build a silkier sauce and bind the sauce to the pasta.

Pasta al Pomodoro in a bowl with fresh basil and cheese.

Recipe FAQ

Is this recipe conventional?

This recipe is traditional for the canned tomato edition of pomodoro. The only factor that is not classic in my recipe is the (optional) use of butter to complete the sauce.

Can I include other seasoning?

You can, but it will no for a longer period be a regular pomodoro.

What tomatoes are best to use?

For this super easy tomato concentrated sauce, I suggest making use of fantastic quality Italian tomatoes like San Marzano or Datterini. If utilizing San Marzano, glimpse for the DOP marking on the can. This stands for “Denominazione d’OrigineProtetta” or Protected Designation of Origin in english. The DOP marking on the can guarantees the tomatoes are actually from the San Marzano region, as a substitute of becoming “San Marzano style” tomatoes.

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Pasta al Pomodoro in a bowl with fresh basil and cheese.

Pasta al Pomodoro

Pasta al Pomodoro is all about the tomatoes! This extremely easy Italian dish is quick to make and only employs a few ingredients. All through tomato season you can make this pasta with contemporary tomatoes, but for those people other months of the calendar year, this canned tomato version is perfect.

Prep Time 10 minutes

Cook dinner Time 15 minutes

Whole Time 25 minutes

Class Major Class

Cuisine Italian



  • Pound spaghetti or bucatini
  • 3 Tablespoons olive oil
  • 2 Cloves garlic thinly sliced
  • 1 14 Ounce Can Datterini or San Marzano tomatoes
  • 2 Tablespoons unsalted buter
  • Kosher salt
  • Fresh basil for serving
  • Parmigiano Reggiano for serving


  • Carry a large pot of water to a boil and salt it nicely.

  • Increase the tomatoes to a food items processor and pulse right until almost fully easy.

  • Increase the olive oil and garlic to a pan in excess of medium warmth. Cook, stirring, till garlic is frivolously golden. Increase the tomatoes and period with salt. Simmer for 10-15 minutes.

  • Meanwhile, cook dinner the pasta to 1 minute shy of al dente. Incorporate the pasta to the sauce along with the butter and a splash of the pasta cooking drinking water. Toss to incorporate.

  • Provide with a drizzle of olive oil, clean basil and Parmigiano Reggiano. Get pleasure from!

Keyword canned tomatoes, easy evening meal, straightforward pasta recipe, san marzano, basic sauce, Spaghetti and Meatballs

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