Pasta Pomodoro Or Cacio E Pepe Recipe

Prepare tomatoes

Pour the canned whole tomatoes into a bowl. Crush them by hand or with a fork until mostly broken but still slightly chunky. Reserve juice.

Heat 2 tbsp extra-virgin olive oil in a wide sauté pan over medium heat until shimmering but not smoking.

Add the finely chopped onion and a pinch of salt. Sauté, stirring occasionally, until the onion is soft and translucent, about 6–8 minutes. Do not brown.

Add the thinly sliced garlic and crushed red pepper flakes (if using). Cook, stirring, until fragrant, about 30–45 seconds — do not let garlic brown.

Stir in the tomato paste and cook 1 minute to remove the raw edge.

Add the crushed tomatoes and their juices to the pan. Stir to combine. Bring to a gentle simmer, then reduce heat to low.

Season with 1 tsp salt, 1/2 tsp freshly ground black pepper, and the optional 1 tsp sugar if tomatoes taste too acidic. Simmer gently, uncovered, for 12–18 minutes, stirring occasionally, until sauce thickens slightly and brightens in color.

Taste and adjust seasoning. Add a drizzle (about 1 tsp) of olive oil and stir in torn basil leaves just before tossing with pasta, reserving some for garnish.

Bring a large pot of water to a rapid boil. Add 1 tbsp salt. Add the pasta and cook until just shy of al dente (about 1–2 minutes less than package instructions). Reserve 1½–2 cups of pasta cooking water, then drain the pasta.

Return the sauté pan with the pomodoro sauce to medium-low heat. Add the drained pasta to the pan. Toss, adding warm reserved pasta water a little at a time (¼ cup increments) to build a silky emulsion and help the sauce cling to the pasta. Continue tossing for 1–2 minutes until pasta is perfectly al dente and glossy.

Remove from heat. Drizzle with 2 tbsp extra-virgin olive oil, tear remaining basil leaves over the pasta, and season with freshly ground black pepper to taste (about 1 tsp). Toss lightly to combine.

Serve immediately, garnishing with extra basil leaves and a light drizzle of olive oil. Offer grated Pecorino or Parmigiano at the table if desired.

If you prefer cacio e pepe instead of pomodoro, reserve about 1¾ cups of pasta cooking water before draining. Return a large mixing bowl to the stove and pour in ¾–1 cup very hot pasta water. Add the coarsely ground black pepper and toast briefly in the hot water to bloom the aroma (20–30 seconds).

Add the drained hot pasta to the bowl with peppered water. Off-heat, gradually add the finely grated Pecorino (and Parmigiano if using) while tossing vigorously with tongs or a fork. Add more hot pasta water, a few tablespoons at a time, to create a smooth, creamy sauce that clings to the pasta. The key is to work quickly and keep ingredients hot so cheese melts without clumping.

Taste and adjust seasoning (Pecorino is salty, so add salt sparingly). Serve immediately with extra cracked black pepper and a small sprinkle of grated Pecorino.