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It doesn't get any simpler or more rustic than this Pasta Pomodoro. It doesn't get much more delicious either. This easy pasta dish features a truly rich, sweet, and savory tomato sauce, enhanced with sharp, nutty parmesan melted right into it. It's slow-simmered, fragrant, and even has a little kick to keep it interesting. Pasta Pomodoro is a pasta dish that everyone can agree on, and with great enthusiasm!
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Ingredients
- 2 tablespoons olive oil
- 1/2 cup onion, finely chopped
- 2 teaspoons garlic, minced
- 1/4 teaspoon crushed red pepper flakes, optional
- 1 (28-ounce) can San Marzano whole tomatoes, puréed in a blender or a food processor
- salt, to taste
- pepper, to taste
- 3 sprigs fresh basil, plus more, to taste, for garnish
- 12 ounces spaghetti or another long pasta
- 3 tablespoons butter
- 1/2 cup parmesan cheese, divided
Directions
Step 1 -Heat the olive oil in a large pan over medium heat.
Step 2 -Add the onions and cook until softened, about 4-5 minutes.
Step 3 -Add the garlic and cook until fragrant, about 1 minute.
Step 4 -Stir in the red pepper flakes and the puréed tomatoes.
Step 5 -Season with the salt and the pepper.
Step 6 -Bring the mixture to a simmer and cook until the sauce has just started to thicken, about 20 minutes.
Step 7 -Stir in the 3 basil sprigs.
Step 8 -Transfer the sauce from the heat.
Step 9 -Cook the spaghetti to al dente, according to the package directions.
Step 10 -Drain the pasta, reserving 1/4 cup of the cooking water.
Step 11 -Remove and discard the 3 basil sprigs.
Step 12 -Over medium heat, add the spaghetti to the tomato sauce, tossing well to coat.
Step 13 -Add the reserved pasta water, a little at a time, until the pasta sauce reaches your desired consistency.
Step 14 -Stir in the butter and 1/4 cup of the parmesan cheese, tossing until both the butter and the cheese are melted and incorporated.
Step 15 -Transfer the pasta from the heat.
Step 16 -Top with the remaining parmesan cheese and the extra basil.
Step 17 -Serve immediately.
