This Italian Pasta Pomodoro recipe is made with fresh tomatoes and a light and flavorful sauce. Perfect for a quick and easy weeknight meal and made using simple ingredients.
- Why We Love This Pasta Pomodoro Recipe
- Variations on Pomodoro Pasta
- How to Store and Reheat
- How to Freeze
- Serving Suggestions
- More Pasta Recipes To Try
- Notes from the Test Kitchen
- 5-Star Review
- Pasta Pomodoro Recipe
- Email This Recipe
- Becky’s tips
- Nutrition Information
- How to Make Pasta Pomodoro Step by Step
Why We Love This Pasta Pomodoro Recipe
Pasta al pomodoro is a traditional Italian pasta dish. It is made with tomatoes, garlic, and pasta and it is a light dish rather than a heavy sauced one.
- Quick. This pomodoro recipe is a deliciously light pasta dish that’s ready on the table in 25 minutes.
- Healthy. There’s no need for a jarred sauce in this recipe, so it’s lower in sugar and salt than you may normally expect.
- Easy. It’s pretty much all done in one pan and the flavors are so fresh.
Variations on Pomodoro Pasta
It is quick to make and traditionally served with spaghetti, although you could also serve it with penne, linguine, or another kind of pasta. It’s fresh, flavorful and delicious!
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How to Store and Reheat
Store leftover pasta pomodoro in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave until warmed through.
How to Freeze
Freeze the pasta and pomodoro sauce in separate Ziplock bags for up to 3 months. Let thaw overnight in the refrigerator before reheating and combining.
More Pasta Recipes To Try
- Chicken Parmesan Pasta Skillet
- Baked Spaghetti
- Crockpot Spaghetti Casserole
- Baked Ziti
- Creamy Chicken Spaghetti
Notes from the Test Kitchen
- Cook the pasta al-dente.
- Use canned crushed tomatoes, not whole for this recipe.
- To make this dish vegetarian use a vegetable broth and omit the cheese to make it vegan.
“This pasta was so easy to make and had SO much flavor – plus it was pretty enough for a dinner party!” -Courtney O’Dell
How to Make Pasta Pomodoro Step by Step
Cook the Tomatoes: Bring a large salted pot of water to a boil over high heat. Cook 1 pound of spaghetti to al dente according to the package instructions, and drain. While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet set over medium heat. Add 1 cup of chopped fresh tomatoes, ½ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper and sauté, stirring often, 1 minute.
Cook the Garlic: Add 2-4 cloves of minced garlic, stir, and cook for 1 minute.
Add the Broth: Add 1 cup of vegetable broth, 15 ounces (1 can) of crushed tomatoes, 3 tablespoons of tomato paste, the cooked pasta, and ¼ cup of chopped fresh basil; stir often and cook 3-4 minutes or until liquid is reduced.
Garnish and Serve: Serve in individual dishes and garnish with fresh basil leaves and cheese.
Pomodoro and marinara are both Italian tomato-based sauces and they are made with similar ingredients. One of the main differences is the texture of the sauce; pomodoro is thick and smooth and marinara sauce is runnier and chunky.