Pasta al Pomodoro – The Classic from Beautiful Italy
Dive into the simplicity and full flavor of Italian cuisine with this classic Pasta al Pomodoro. This dish proves that the best things are often the most uncomplicated. Fresh tomatoes, fragrant garlic, and aromatic basil combine to create an irresistible sauce experience that transports you directly to Italy.
Preparation
20 min.
Cook / Bake
30 min.
Servings
4
Calories
480 kcal
Ingredients
for 4 servingsAmounts are automatically adjusted.
- 400 gSpaghetti or other pasta of your choiceGluten
- 800 gRipe tomatoes(e.g., Roma or cherry tomatoes)
- 3 clovesGarlic
- 0.5 bunchFresh basil
- 4 tbspOlive oil(extra virgin)
- 1 pinchSugar
- 1 tspSalt(to taste)
- 1 pinchBlack pepper(freshly ground, to taste)
- 50 gParmesan cheese(freshly grated, for serving)Milch
Instructions
Wash the tomatoes thoroughly. Score a small 'X' on the bottom of each tomato, then blanch them in boiling water for about 30 seconds. Immediately transfer them to an ice bath to stop the cooking process. This makes peeling the skin much easier. Once cooled, peel the tomatoes, remove the cores, and roughly chop them.
Peel the garlic cloves and finely chop them. Wash the fresh basil, pat it dry, and finely chop or tear the leaves.
Heat the olive oil in a large pan or pot over medium heat. Add the chopped garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.
Add the chopped tomatoes to the pan. Stir in the pinch of sugar, salt, and freshly ground black pepper. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 20-25 minutes. Stir occasionally, gently mashing the tomatoes with the back of a spoon to create a smoother consistency. For a finer sauce, you can briefly blend it with an immersion blender or pass it through a food mill.
While the sauce is simmering, cook the pasta according to package directions in a large pot of salted boiling water until al dente. Before draining, reserve about 1/2 cup (120 ml) of the pasta cooking water.
Once the sauce has cooked, stir in most of the fresh basil. Add the drained pasta directly to the pan with the sauce. Toss well to coat the pasta evenly. If the sauce seems too thick, add a little of the reserved pasta water until it reaches your desired consistency.
Serve the Pasta al Pomodoro immediately, garnished with the remaining fresh basil and a generous sprinkle of freshly grated Parmesan cheese. Enjoy your meal!
💡 Tipp
Nutrition per serving
Calories
480 kcal
Protein
18 g
Carbohydrates
65 g
Fat
16 g
Fiber
7 g
Recipe on TomTaste: https://tomtaste.com/recipe/pasta-al-pomodoro-the-classic-from-beautiful-italy