Classic Pasta al Pomodoro
Pasta al Pomodoro is the definition of Italian simplicity — pasta, tomato sauce, and just a touch of fresh basil. This classic Italian dish proves that when the ingredients shine, you don’t need much else. Quick, comforting, and endlessly satisfying, it’s a weeknight staple that tastes like home.
Italian Translation: none — it’s already Italian!
Region of Origin: Campania
Wine Pairing Suggestion: Sangiovese or Barbera
Category: First Course [‘Primi‘]
Michelle’s Cucina
A note from my kitchen to yours.
Sometimes the beauty of Italian cooking is in its simplicity — and Pasta al Pomodoro is the perfect example. Just good pasta, a flavorful tomato sauce, and fresh basil. For the sauce, you can grab my quick homemade version here: Simple Tomato Sauce. To add a little flair, drizzle with a chili- or basil-infused extra virgin olive oil (recipe here: Everyday EVOO Infusions). However you serve it, Pasta al Pomodoro is one of those dishes that never goes out of style.
What You’ll Need to Make Classic Pasta al Pomodoro:
- Tomato Sauce (See recipe here: Simple Tomato Sauce)
- Dried Spaghetti Pasta
- (Optional) Parmesan cheese and fresh basil for serving
Equipment & Tools for Classic Pasta al Pomodoro:
- Large Saucepan
- Large Pot for Cooking Pasta
- Tongs
How to Make Classic Pasta al Pomodoro:
STEP 1: Cook the Pasta.
In a large pot, bring 16-20 cups water (4-5 quarts) to a rolling boil. Add 1 - 1 ½ T sea salt and the dry pasta and cook 2 minutes LESS than the instructions on the label
STEP 2: Heat the Sauce.
While the water is boiling and the pasta is cooking, heat the sauce. In a large saucepan, heat tomato sauce on medium.
STEP 3: Combine.
Once pasta is ready, reserve ½ cup of the pasta water. Then drain the pasta. Add pasta to tomato sauce, with ¼ cup of the reserved pasta water.
STEP 4: Gently Toss.
With tongs, gently toss to combine, and cook 2 minutes until spaghetti is coated with sauce and fully cooked. If needed, add the remaining ¼ cup reserved pasta water.
How to Serve Classic Pasta al Pomodoro:
Once plated, enjoy this classic dish with parmesan cheese, fresh basil, and fresh ground pepper.
Buon Appetito!
La Vita, Simplified:
- Save a cup of the cooked pasta water in the fridge for up to 48 hours — it’s perfect if you need to loosen leftovers.
- Basil Storage Hack: Keep fresh basil perky by trimming the stems and placing them in a glass of water on the counter, like a bouquet. Cover loosely with a plastic bag, and it’ll last days longer.
CLASSIC PASTA AL POMODORO
Equipment
- Large Saucepan
- Large Pot for Cooking Pasta
- Tongs
Ingredients
- 3 cups Tomato Sauce - See recipe link below
- 16 ounce Package Spaghetti - I use spaghetti here, but other long dry pasta can be substituted
- 2 Tablespoons Salt
- Optional Parmesan cheese and fresh basil for serving
Instructions
- In a large pot, bring 16-20 cups water (4-5 quarts) to a rolling boil.
- Add 1 - 1 ½ T sea salt and the dry pasta and cook 2 minutes LESS than the instructions on the label.
- While the water is boiling and the pasta is cooking, heat the sauce.
- In a large saucepan, heat tomato sauce on medium.
- Once pasta is ready, reserve ½ cup of the pasta water. Then drain the pasta.
- Add pasta to tomato sauce, with ¼ cup of the reserved pasta water.
- Gently toss and cook for 2 minutes until spaghetti is coated with sauce and fully cooked. If needed, add the remaining ¼ cup reserved pasta water.
- Serve with parmesan cheese and fresh basil
- Buon Appetito!
Notes
- Once plated, enjoy this classic dish with parmesan cheese, fresh basil, and fresh ground pepper.
- Save a cup of the cooked pasta water in the fridge for up to 48 hours — it’s perfect if you need to loosen leftovers.
- Basil Storage Hack: Keep fresh basil perky by trimming the stems and placing them in a glass of water on the counter, like a bouquet. Cover loosely with a plastic bag, and it’ll last days longer.
More Italian Favorites:
Keep the flavors going with these hand-picked recipes from An Italian Kitchen.
SHARE YOUR CREATION!
Tag @AnItalianKitchen and bring your cucina to mine.