Pasta Pomodoro Recipe
Spaghettini Tossed with Sauteed Tomatoes, Fresh Basil, Tomato Sauce and Parmesan Cheese
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Ingredients
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Pasta & Sauce Base
Aromatics & Seasoning
Finishing & Garnish
Method
Pasta & Sauce Base
- 1
Boil pasta
Bring 6 qt (about 6 liters) of water to a rolling boil in a large pot. Add 2 tbsp coarse salt. Add 12 oz spaghettini and cook until just shy of al dente (follow package minus 1-2 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
- 2
Prepare canned tomato base
While pasta cooks, open 14 oz canned crushed tomatoes and measure out 1 tbsp tomato paste. Have 2 cups diced fresh tomatoes ready to add later.
Aromatics & Sauce Assembly
- 3
- 4
Add garlic and chili
Add 4 thinly sliced garlic cloves and 1/4 tsp crushed red pepper flakes to the pan. Sauté for 30–45 seconds until fragrant, being careful not to brown the garlic.
- 5
Build the tomato sauce
Stir in 1 tbsp tomato paste and cook 30 seconds to deepen flavor. Add the 14 oz crushed tomatoes and 2 cups diced fresh tomatoes. Bring to a gentle simmer, lower heat to maintain a light simmer and cook 6–8 minutes to slightly reduce and concentrate flavors.
- 6
Season sauce
Season the sauce with 1 tsp fine sea salt, 1/2 tsp freshly ground black pepper, and 1/2 tsp granulated sugar if the tomatoes taste very acidic. Taste and adjust seasoning. Add half the torn basil (about 1/2 cup) and 2 tbsp chopped parsley if using; stir to incorporate.
Combine Pasta & Finish
- 7
Finish with pasta
Add the drained spaghettini to the skillet with the sauce over low–medium heat. Pour in 1/2 cup of the reserved pasta water to help the sauce emulsify. Toss or use tongs to gently combine and cook together 1–2 minutes so the pasta finishes cooking and the sauce clings to the noodles. If sauce seems dry, add additional reserved pasta water a tablespoon at a time, up to the remaining 1/2 cup.
- 8
Emulsify and enrich
Remove the pan from heat and add 3/4 cup freshly grated Parmesan and 1 tbsp unsalted butter (if you did not add earlier) to enrich the sauce. Toss vigorously to create a silky coating. Adjust seasoning with more salt and pepper if needed.
- 9
Add fresh herbs & garnish
Toss in the remaining torn basil leaves and the optional 1/2 tsp lemon zest. Divide between plates or a large serving bowl. Finish each portion with extra grated Parmesan and a drizzle of olive oil if desired.
