This delicious Pasta Pomodoro is fresh, filling, and bursting with great flavors. The hot buttered pasta and a thick sauce is easy to make and will surely become a family favorite.
Easy Pasta Pomodoro
Pasta Pomodoro is the perfect Italian dish. Made with a thick and smooth sauce that has a great mix of fresh ingredients, it’s tossed with buttered pasta and sprinkled with Parmesan cheese. The mix of sweet tomatoes, al dente pasta, and salty cheese make this dish a winner. It’s also convenient because you can prep the sauce ahead of time and store it for days in the fridge, or months in the freezer. It’s easy, tasty, and satisfying. You have to give this easy Pasta Pomodoro a try!
What goes into homemade Pomodoro pasta?
Pasta- Spaghetti, Unsalted butter, and Parmesan cheese
What makes this pasta recipe so good?
Pasta Pomodoro is made with tomatoes and herbs, which give it a really fresh and fragrant flavor. It’s the perfect light sauce for a thick and heavy pasta. In this recipe, we used spaghetti, but you can pair the Pomodoro sauce with any type of pasta. It goes especially well with penne.
How to make pasta Pomodoro from scratch
Note: This is a quick rundown of the recipe. For the full recipe, scroll down to the recipe card.
- Prep the onion and garlic. Chop half a yellow onion and mince the garlic cloves.
- Cook them. Place the minced garlic and onion in a pan with extra virgin olive oil. Over medium heat, stir the ingredients until the onion turns translucent.
- Blend the tomatoes. In a blender, pulse the whole peeled tomatoes until they are pureed, about 5 pulses.
Add the tomatoes. Pour the pureed tomatoes into the pan and stir over medium-low heat for about 15 minutes.
- Season the sauce. Add the sugar, salt, and basil leaves. Cook for another 5 minutes
Make the pasta. In the meantime, cook the spaghetti in salted water, drain, and toss with the unsalted butter.
- Plate the Pasta. Add the pasta to the Pomodoro sauce and top with grated Parmesan cheese. Then serve.
Can I add this sauce on pizza?
Yes, you can. While Pomodoro sauce is thicker than marinara sauce, it tastes delicious on pizza and flatbreads.
How to reheat this pasta dish
To reheat your Pasta Pomodoro, place the leftover pasta and sauce in a pan and warm over medium heat, stirring often. Add some extra sauce since pasta tends to absorb sauce in the refrigerator. You can also reheat this in the microwave for a few minutes.
Storage and shelflife
To store your Pasta Pomodoro, place it in an airtight container in the refrigerator. It will last for up to a week. To keep it longer, you can freeze the sauce for a few months in ziplock freezer bags, then defrost it before adding it to fresh pasta.
Our favorite serving suggestion
This Pasta Pomodoro recipe goes well with so many different dishes. We love serving it with Rustic overnight bread and cheesy garlic bread. It also tastes great with Air fryer chicken wings, antipasto salad, and focaccia bread.
More pasta recipes
- Tuscan chicken pasta
- Shrimp alfredo
- Chicken and cheese ravioli
- Italian Pasta salad
- Lobster ravioli
- Pasta primavera
Easy Pasta Pomodoro
- Stir the onion and garlic until the onion becomes translucent.
- ￼Now add 1 (28 oz) can of whole peeled San Marzano tomatoes into a blender and pulse it about 5 times.
- Now add the puréed tomatoes to the pan and stir over medium-low heat for about 15 minutes.
- Now add 1/4 teaspoon of sugar, 1/4 teaspoon kosher salt, and 5 chopped basil leaves.
- Cook for an additional 5 minutes.
- In the meantime, cook 1/2 pound of spaghetti pasta in salted water.
- Once it’s cooked, drain the water and toss is with about 2 tablespoons of unsalted butter.
- Add the pasta to the Pomodoro sauce along with 1/4 cup of grated Parmesan.