Pasta Pomodoro

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

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.

Serving Suggestions

This pasta dish is great on its own, but you can also serve it with a wealth of side dishes. We love it with homemade garlic bread, stuffed tomatoes, cheesy broccoli, or asparagus with pancetta.

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.

Recipe Card

Pasta Pomodoro Recipe

4.64 from 22 votes

Prep: 15 minutes mins

Cook: 10 minutes mins

Total: 25 minutes mins

Servings: 4 people

Author: Becky Hardin

Print Rate Pin

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.

Step-by-step photos can be seen below the recipe card.

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Ingredients 

1x2x3x

• ▢ 1 pound dry spaghetti (1 box)
• ▢ 2 tablespoons extra-virgin olive oil
• ▢ 1 cup chopped fresh tomatoes
• ▢ ½ teaspoon kosher salt
• ▢ ¼ teaspoon freshly ground black pepper
• ▢ 2-4 cloves garlic minced
• ▢ 1 cup low-sodium vegetable broth or chicken broth
• ▢ 15 ounces crushed tomatoes or petite diced (1 can)
• ▢ 3 tablespoons tomato paste
• ▢ ¼ cup chopped fresh basil leaves
• ▢ Freshly grated Parmigiana Reggiano or Parmesan cheese, for serving

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Instructions 

• Bring a large salted pot of water to a boil over high heat. Cook the pasta to al dente according to the package instructions, and drain.
  1 pound dry spaghetti
• While the pasta cooks, heat the olive oil in a large skillet set over medium heat.
  2 tablespoons extra-virgin olive oil
• Add the fresh tomatoes, salt, and pepper and sauté, stirring often, 1 minute.
  1 cup chopped fresh tomatoes, ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper
  
• Add the minced garlic, stir, and cook for 1 minute.
  2-4 cloves garlic
  
• Add the broth, crushed tomatoes, tomato paste, cooked pasta, and chopped basil; stir often and cook 3-4 minutes or until liquid is reduced.
  1 cup low-sodium vegetable broth, 15 ounces crushed tomatoes, 3 tablespoons tomato paste, ¼ cup chopped fresh basil leaves, 1 pound dry spaghetti
  
• Serve in individual dishes and garnish with fresh basil leaves and cheese.
  Freshly grated Parmigiana Reggiano
  

Video

Becky’s Tips

• Use canned tomatoes rather than fresh for a better texture.
• Omit the cheese to make this dish vegan.

Storage: Store pasta pomodoro in an airtight container in the refrigerator for up to 5 days, or store the sauce and pasta separately in the freezer for up to 3 months.

Serving: 1bowlCalories: 540kcalCarbohydrates: 98gProtein: 18gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 535mgPotassium: 787mgFiber: 7gSugar: 10gVitamin A: 802IUVitamin C: 18mgCalcium: 74mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

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.