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5 from 1 vote
Bowl of Pasta Pomodoro with Pasta Wrapped Around a Fork
Pasta Pomodoro
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

Bursting with juicy tomatoes and garlicky flavor, this pasta pomodoro is both delicious and easy to make. Perfect for using up fresh summer tomatoes, but the recipe also works with canned — so you can enjoy it all year long!

Course: Entree
Cuisine: Italian
Servings: 4
Calories: 320 kcal
Author: Alissa Saenz
Ingredients
  • 8 ounces dried capellini pasta (or pasta of choice)
  • 2 pounds fresh plum tomatoes (see note below for substituting canned tomatoes)
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 5 garlic cloves, minced
  • Pinch red pepper flakes
  • ½ teaspoon salt, plus more to taste
  • ½ cup chopped fresh basil leaves, packed
Instructions
  1. Bring a large pot of salted water to a boil.

  2. Add the pasta and cook it according to the package directions.

  3. Drain the pasta into a colander, return it to the pot, and toss it with a dash of olive oil.

  4. While the pasta cooks, peel the tomatoes. Fill a large bowl with ice water.

  5. Bring a medium pot of water to a boil.

  6. Add a few tomatoes to the pot and blanch them for about 30 seconds.

  7. Use a slotted spoon to transfer the tomatoes to the ice water bath. Leave them in the water long enough to cool down.

  8. Repeat until all of the tomatoes have been blanched and cooled.

  9. Grab a tomato and rub it with your fingers to remove the peel. If needed, you can use a knife to cut a slit in the skin to get started.

  10. Repeat until all of the tomatoes are peeled.

  11. Roughly chop the tomatoes into 1 to 2 inch chunks and remove any large clumps of seeds.

  12. Place half of the tomatoes into a food processor or blender. Blend until smooth.

  13. Coat the bottom of a medium skillet with the olive oil and place it over medium heat.

  14. Add the onion. Cook the onion, stirring occasionally, until soft and translucent, about 5 minutes.

  15. Add the garlic and cook for another minute, until very fragrant.

  16. Stir in the tomatoes (both the chopped and blended ones) and red pepper flakes. Raise the heat and bring the mixture to a simmer.

  17. Lower the heat and simmer the sauce for 15 to 20 minutes, until it reaches your desired thickness, keeping in mind that pomodoro sauce isn't typically very thick.

  18. Remove the skillet from the heat and stir in the salt and basil.

  19. Taste-test and adjust any seasonings to your liking.

  20. Pour the sauce over the pasta, toss, and divide onto plates. Serve.

Recipe Notes

You can substitute one (15 ounce) can of diced tomatoes and one (15 ounce) can of crushed tomatoes for fresh tomatoes if you like. Skip step 12 of the recipe.

Nutrition Facts
Pasta Pomodoro
Amount Per Serving
Calories 320 Calories from Fat 76
% Daily Value*
Fat 8.4g13%
Saturated Fat 1.2g6%
Sodium 306mg13%
Carbohydrates 53.2g18%
Fiber 4.8g19%
Sugar 7.8g9%
Protein 9.8g20%
* Percent Daily Values are based on a 2000 calorie diet.