Classic Pasta al Pomodoro
Pasta al Pomodoro is the definition of Italian simplicity — pasta, tomato sauce, and just a touch of fresh basil. Quick, comforting, and satisfying, it’s a weeknight staple that tastes like home.
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Italian Translation: None — it’s already Italian!
Region of Origin: Campania
Wine Pairing Suggestion: Chianti or Montepulciano d’Abruzzo
Category: First Course [‘Primo‘]
Michelle’s Cucina
A note from my kitchen to yours.
Pasta al Pomodoro is one of the first Italian dishes I recommend learning. It isn’t complicated, and it beautifully demonstrates how a few quality ingredients can create something incredibly comforting.
Why this recipe works:
A flavorful tomato sauce, perfectly cooked pasta, and fresh basil are all this dish really needs. If you’d like to build even more flavor, try my homemade Simple Tomato Sauce or finish with one of my Everyday Olive Oil Infusions for an easy upgrade.
INGREDIENTS FOR Classic Pasta al Pomodoro:
Full measurements in the recipe card below.
- Tomato Sauce -see recipe here: Simple Tomato Sauce
- Spaghetti Pasta
- Parmesan cheese and fresh basil for serving
RECOMMENDED KITCHEN TOOLS:
- Large Sautè Pan (with high sides)
- Large Pot
- Wooden Spoon
- Tongs
- Optional: Ladle and Carving Fork for plating
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 Tbsp 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 (with high sides) on medium.
STEP 3: Combine.
Once pasta is ready, reserve ½ cup of the pasta water. Then drain the pasta and add 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:
- Finish with freshly grated Parmesan, torn basil, and cracked black pepper.
- Pair with Chianti or Montepulciano d’Abruzzo. (Get my full Red Wine Guide & Food Pairing One-Sheeter here!)
- Serve with crusty bread and a simple green salad.
- Add grilled chicken or Italian sausage for a heartier meal.
Buon Appetito!
La Vita, Simplified:
Kitchen Favorite: A pasta pot with an insert makes cooking and draining pasta simple while helping you save pasta water.
Cooking Favorite: A wide ceramic sauté pan gives you plenty of room to toss the pasta without sticking.
Kitchen Tip: 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.
Storage Tip: Keep fresh basil in a glass of water on the counter like a bouquet to help it stay fresh several days longer.
CLASSIC PASTA AL POMODORO
Equipment
- Large Sautè Pan (with high sides)
- Large Pot
- Tongs
- Wooden Spoon
- (Optional) Ladle & Carving Fork for plating
Ingredients
- 3 cups Tomato Sauce - see a recipe that works great below!
- 16 ounce package Spaghetti - other long dry pasta can be substituted
- 1 ½ Tablespoons Salt
- Parmesan cheese and fresh basil for serving
Instructions
Cook the Pasta:
- Bring 4–5 quarts (16–20 cups) of water to a rolling boil in a large pot.
- Add 1–1½ Tbsp sea salt and cook the pasta 2 minutes less than the package directions.
While the Pasta Cooks, Prepare the Sauce:
- In a large sautè pan (with high sides), heat tomato sauce on medium-heat.
Combine Pasta & Sauce:
- Reserve ½ cup pasta water, then drain the pasta.
- Add pasta to tomato sauce, with ¼ cup of the reserved pasta water
- Toss for 2 minutes using tongs until the pasta is coated and fully cooked. If needed, add the remaining ¼ cup reserved pasta water
- Serve with parmesan cheese and fresh basil
- Buon Appetito!
Notes
- Serving Note & Special Instructions:
- Reserve a little extra pasta water before draining to adjust the consistency of the sauce.
- Finish with Parmesan cheese, fresh basil, and cracked black pepper.
- Michelle’s Kitchen Recommendations:
- More Italian Favorites:
🍝 More Italian Favorites:
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