This Easy Italian Pasta Al Pomodoro is a classic dish that brings the taste of Italy right to your kitchen! With simple ingredients like ripe tomatoes, garlic, and fresh basil, it’s bright and delicious.
Making it is a breeze! I love how quickly you can whip it up, making weeknight dinners feel special. Plus, twirling that pasta on your fork feels just so fancy! 🍝
Key Ingredients & Substitutions
Pasta: Spaghetti is classic for this dish, but feel free to use any pasta you like, such as penne, fusilli, or even whole wheat for a healthier option.
Tomatoes: Fresh, ripe tomatoes give the best flavor, but if they aren’t available, use a good quality canned tomato. I prefer San Marzano for their sweetness. You can also use diced tomatoes if you’re in a pinch!
Olive Oil: Extra-virgin olive oil enhances the dish’s flavor. If you don’t have it on hand, a mild vegetable oil can work, but the taste won’t be the same.
Garlic: Fresh garlic is a must for that aromatic base! If you’re out, garlic powder can be a quick substitute, but you’ll need less – around 1 teaspoon should work.
Basil: Fresh basil adds brightness. If you don’t have it, dried basil can substitute, but use about a third of the amount since it’s more potent.
How Can I Make Sure My Pasta is Perfectly Cooked?
Cooking pasta to the right texture is key for this dish! Follow these steps for the best results:
- Use a large pot of water and salt it well – it should taste like the sea.
- Add the pasta only when the water is at a rolling boil. Stir it immediately to prevent sticking.
- Follow the package instructions for cooking time, but start checking a minute or two before it’s done. Look for a firm bite (al dente).
- Always save some pasta water before draining; it’s great for adjusting the sauce’s thickness.
Easy Italian Pasta Al Pomodoro
Ingredients You’ll Need:
For the Pasta:
- 400g (14 oz) spaghetti or your favorite pasta
For the Sauce:
- 4-5 medium ripe tomatoes (about 500g), peeled and chopped, or 1 can (400g) of high-quality peeled tomatoes
- 3 tablespoons extra-virgin olive oil
- 3 cloves garlic, thinly sliced
- 1/2 teaspoon red chili flakes (optional)
- Salt, to taste
- Freshly ground black pepper, to taste
- A handful of fresh basil leaves, torn
- Grated Parmesan cheese (optional), for serving
How Much Time Will You Need?
This dish takes about 10 minutes to prep and around 15 minutes to cook, making the total time about 25 minutes. It’s a quick yet delicious meal that can be enjoyed any day of the week!
Step-by-Step Instructions:
1. Cooking the Pasta:
Start by bringing a large pot of salted water to a boil. Once it’s boiling, add the pasta and cook according to the package instructions until it’s al dente – tender but still firm! Don’t forget to reserve about 1 cup of the cooking water before draining the pasta.
2. Sautéing the Garlic:
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and sauté gently for about 1-2 minutes, until the garlic is fragrant and golden. Keep an eye on it to make sure it doesn’t burn!
3. Cooking the Tomatoes:
Add the chopped fresh tomatoes (or the canned tomatoes) to the skillet, along with red chili flakes if you like some heat. Let them cook for about 8-10 minutes, stirring occasionally. This will let the tomatoes break down and create a light, flavorful sauce.
4. Seasoning the Sauce:
Once the tomatoes have cooked down, season the sauce with salt and freshly ground black pepper to your taste. Remember to keep it simple – the fresh tomatoes and garlic should shine through!
5. Combining Pasta and Sauce:
Add the drained pasta directly into the skillet with the tomato sauce. Toss everything together well, adding some of the reserved pasta water a little at a time until the sauce reaches your desired consistency, coating the pasta beautifully.
6. Adding Fresh Basil:
Remove the skillet from heat and stir in the torn fresh basil leaves. This will add a lovely fragrance and flavor to your dish!
7. Serving Up:
Serve your delicious pasta al pomodoro immediately, topping with grated Parmesan cheese if you’d like. Enjoy your homemade Italian goodness!
Enjoy your fresh and simple Italian Pasta Al Pomodoro!
Frequently Asked Questions (FAQ)
Can I Use Dried Herbs Instead of Fresh Basil?
Yes, you can! If you don’t have fresh basil on hand, use dried basil instead. Just remember that dried herbs are more potent, so start with about 1 teaspoon and adjust to taste. Add them earlier in the cooking process to allow their flavors to develop.
How Do I Store Leftover Pasta Al Pomodoro?
Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stovetop with a splash of water or extra olive oil to prevent it from drying out.
What Type of Tomatoes Should I Use?
Fresh, ripe tomatoes are ideal for this dish, but if they’re out of season, using high-quality canned tomatoes works beautifully too! Look for whole peeled tomatoes or San Marzano varieties for the best flavor.
Can I Add Other Vegetables to This Recipe?
Absolutely! This pasta dish is versatile. You can add sautéed zucchini, bell peppers, or spinach for extra veggies. Just cook them along with the garlic before adding the tomatoes to ensure they are tender and flavorful!
