Aug 26 2026
Restaurants›Elizabeth’s Italian›Pomodoro Recipe

Pomodoro Recipe

Inspired by Elizabeth’s Italian
Time45m
Serves4

Bucatini | San Marzano Tomatoes | Basil | Burrata | EVOO | Toasted Breadcrumbs

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Ingredients

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Pasta

Tomato Sauce

Finish & Garnish

Breadcrumbs (to-toast)

Method

Breadcrumbs (to-toast)

  1. 1

    Prepare breadcrumbs

    Heat a medium skillet over medium heat and add 2 tbsp olive oil or butter. Add the smashed garlic clove and let it sizzle 30 seconds to infuse the fat, then remove and discard the clove. Add 2 cups day-old bread crumbs and cook, stirring frequently, until evenly golden and crisp, 6–8 minutes. Season with 1 tsp salt and 1 tbsp chopped parsley (if using). Transfer to a bowl and set aside to cool.

Tomato Sauce

  1. 2

    Sauté aromatics

    Heat 3 tbsp EVOO in a large sauté pan over medium heat. Add the finely diced shallot and cook until translucent, about 3 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

  2. 3

    Add tomatoes

    Add 1 tbsp tomato paste and cook 1 minute, stirring to caramelize slightly. Pour in the 28 oz can of San Marzano tomatoes, breaking them up with a spoon or potato masher into roughly chunky pieces. Stir to combine.

  3. 4

    Simmer and season

    Bring the sauce to a gentle simmer, reduce heat to low, and simmer uncovered 15–20 minutes, stirring occasionally, until the sauce thickens slightly. Stir in 1 tsp sugar (if needed), 1 tsp salt, 1 tsp freshly ground black pepper, and 1 tsp crushed red pepper flakes. Add 10–12 torn basil leaves during the last 2 minutes of cooking. Taste and adjust salt or pepper as needed.

  4. 5

    Finish sauce

    If you prefer a smoother sauce, use an immersion blender for 10–15 seconds to reach your desired texture (optional). Keep the sauce warm over the lowest heat while you cook the pasta.

Pasta

  1. 6

    Cook bucatini

    Bring a large pot of water to a rolling boil and add 1 tbsp coarse salt. Add 12 oz bucatini and cook until al dente according to package instructions, usually 9–11 minutes. Reserve 1 to 1 1/2 cups of pasta cooking water before draining.

  2. 7

    Combine pasta and sauce

    Add the drained bucatini to the warm tomato sauce in the sauté pan. Toss gently to combine over medium-low heat, adding pasta cooking water 1/4 cup at a time as needed to loosen and emulsify the sauce so it clings to the pasta, about 1–2 minutes. Adjust seasoning.

Finish & Garnish

  1. 8

    Plate and assemble

    Divide the sauced bucatini among 4 plates. Tear the 8 oz burrata into pieces and place a portion atop each plate of pasta (or serve whole in the center for sharing). Drizzle each plate with 1/4 tbsp finishing EVOO (total 1 tbsp) and scatter the reserved fresh basil leaves.

  2. 9

    Add crunchy topping

    Generously sprinkle the toasted breadcrumbs over each portion to add texture, then finish with 2 tbsp grated Parmesan split between plates and a light dusting of lemon zest if desired.

  3. 10

    Serve

    Serve immediately while hot so the burrata is creamy and the breadcrumbs remain crisp. Pass extra EVOO and more basil at the table.

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