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–+ servings
pasta pomodoro in a bowl

Pasta Pomodoro Recipe

Course: Main Course
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 540kcal
Author: Becky Hardin
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

  • 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

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
    tomatoes simmering in a pan.
  • Add the minced garlic, stir, and cook for 1 minute.
    2-4 cloves garlic
    minced garlic added to tomatoes simmering in a pan.
  • 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
    A person is stirring pasta pomodoro in a pan.
  • Serve in individual dishes and garnish with fresh basil leaves and cheese.
    Freshly grated Parmigiana Reggiano
    a person grating cheese over pasta pomodoro in a pan.

Video

Notes

  • 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.

Nutrition

Serving: 1bowl | Calories: 540kcal | Carbohydrates: 98g | Protein: 18g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 535mg | Potassium: 787mg | Fiber: 7g | Sugar: 10g | Vitamin A: 802IU | Vitamin C: 18mg | Calcium: 74mg | Iron: 3mg