How to Make Classic Pasta al Pomodoro with Garden-Fresh Tomatoes

Simple Summary

Pasta al Pomodoro with Fresh Tomatoes is a classic Italian dish that celebrates the vibrant flavors of ripe tomatoes and aromatic herbs. This simple yet elegant recipe transforms everyday ingredients into a delicious, comforting meal.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4
• Difficulty: Beginner

Ingredients

• 1 pound (450g) spaghetti or linguine
• 2 pounds (900g) ripe fresh tomatoes, preferably Roma or San Marzano
• 1/4 cup (60ml) extra virgin olive oil
• 4 cloves garlic, thinly sliced
• 1/2 teaspoon red pepper flakes (optional)
• 1 teaspoon sea salt, plus more for pasta water
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup (20g) fresh basil leaves, torn or roughly chopped
• 1/2 cup (50g) freshly grated Parmigiano-Reggiano cheese, plus more for serving

Instructions

1. Bring a large pot of salted water to a boil for the pasta.

2. While waiting for the water to boil, prepare the tomatoes. Cut them in half, remove the seeds, and dice them into small pieces.

3. In a large skillet or sauté pan, heat the olive oil over medium heat. Add the sliced garlic and red pepper flakes (if using). Cook for 1-2 minutes until the garlic is fragrant but not browned.

4. Add the diced tomatoes, 1 teaspoon of salt, and black pepper to the pan. Simmer for 15-20 minutes, stirring occasionally, until the tomatoes break down and form a sauce.

5. While the sauce is simmering, cook the pasta in the boiling water according to package instructions until al dente, usually 8-10 minutes.

6. Reserve 1 cup of pasta cooking water before draining the pasta.

7. Add the drained pasta directly to the tomato sauce in the pan. Toss to coat the pasta, adding a splash of the reserved pasta water if needed to loosen the sauce.

8. Remove the pan from heat and stir in most of the torn basil leaves and grated Parmigiano-Reggiano cheese, reserving some for garnish.

9. Taste and adjust seasoning if necessary.

10. Serve immediately in warm bowls, garnished with the remaining basil and cheese. Offer additional grated cheese at the table.

Chef's Notes

• For the best flavor, use the ripest tomatoes you can find. If fresh tomatoes aren't in season, you can substitute with a 28-ounce can of whole peeled tomatoes, crushed by hand.
• The key to a great Pasta al Pomodoro is in its simplicity. Use high-quality ingredients, especially the olive oil and Parmigiano-Reggiano.
• For a smoother sauce, you can blend the tomatoes before or after cooking.
• To make this dish vegan, simply omit the cheese or use a plant-based alternative.
• Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water to revive the sauce.

Nutritional Info

Per serving (approximate):

• Calories: 550
• Protein: 18g
• Carbohydrates: 85g
• Dietary Fiber: 5g
• Fat: 18g (mostly healthy unsaturated fats from olive oil)
• Vitamin C: 30% of daily value
• Vitamin A: 15% of daily value
• Iron: 10% of daily value

This dish is rich in lycopene from the tomatoes, which is a powerful antioxidant. The olive oil provides heart-healthy monounsaturated fats, while the pasta offers complex carbohydrates for energy.

Serving Suggestions

• Pair with a crisp Italian white wine like Pinot Grigio or a light red like Chianti.
• Serve alongside a simple green salad dressed with lemon and olive oil.
• For added protein, top with grilled chicken or sautéed shrimp.
• Accompany with crusty Italian bread to soak up any extra sauce.
• Garnish with a drizzle of high-quality extra virgin olive oil just before serving for an extra layer of flavor.