Recipe: Pasta al Pomodoro (Classic Tuscan Tomato Sauce)

Name: Pasta al Pomodoro (Classic Tuscan Tomato Sauce)
Ingredients: 1 lb spaghetti or penne; 2 cans (14 oz San Marzano tomatoes); 4 cloves garlic (sliced); ¼ cup extra-virgin olive oil; A handful of fresh basil; Salt (to taste); Grated Parmigiano or Pecorino (for serving); For arrabbiata: 1 tsp red pepper flakes

by Anne Kjellgren @ Food Wine and Flavor | Aug 21, 2026 | Main Dishes, Pasta, Weeknight Dinners

Pasta al Pomodoro is Italian cooking at its most honest: a handful of ingredients, no shortcuts needed, and a result that tastes like far more effort went into it than actually did. San Marzano tomatoes, good olive oil, garlic, and fresh basil are the whole list. The technique is patience, not complexity.

This version keeps things classic and pure, with a note for an arrabbiata variation for anyone who wants a little heat. Either way, this is a sauce built to be eaten with good bread and, if the mood strikes, a glass of something with real acidity of its own.

Pasta al Pomodoro (Classic Tuscan Tomato Sauce)

Anne Kjellgren @ Food Wine and Flavor

A simple, authentic Pasta al Pomodoro recipe: San Marzano tomatoes, garlic, olive oil, and basil, ready in 30 minutes.

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Course Entree, Pasta, Weeknight Dinners

Cuisine Italian

Ingredients

1 lb spaghetti or penne Egg Yolk Pasta recipe
2 cans 14 oz San Marzano tomatoes
4 cloves garlic sliced
¼ cup extra-virgin olive oil
A handful of fresh basil
Salt to taste
Grated Parmigiano or Pecorino for serving
For arrabbiata: 1 tsp red pepper flakes

Instructions

Gently warm the garlic (and chili flakes, if making arrabbiata) in the olive oil until fragrant but not browned.
Add the tomatoes, crushing them by hand, with a pinch of salt. Simmer 15 to 20 minutes, until thickened.
Cook the pasta until al dente; reserve a cup of pasta water before draining.
Toss the pasta into the sauce with a splash of pasta water until glossy; tear in the basil.
Finish with a drizzle of olive oil and grated cheese.

Notes

For homemade pasta, use my rich Egg Yolk Pasta recipe

For arrabbiata, add the red pepper flakes with the garlic; the dish takes on a gentle heat that pairs just as easily with a high-acid red as the plain version does.

This is also a reliable base for other weeknight variations: stir in a can of white beans for more substance, or toss with sauteed greens at the end.