Pasta al Pomodoro (Classic Tuscan Tomato Sauce)
A simple, authentic Pasta al Pomodoro recipe: San Marzano tomatoes, garlic, olive oil, and basil, ready in 30 minutes.
Ingredients
- 1 lb spaghetti or penne Egg Yolk Pasta recipe
- 2 cans 14 oz San Marzano tomatoes
- 4 cloves garlic sliced
- ΒΌ 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.
Wine Notes
Sangiovese is the traditional Italian red wine with enough acidity to stand up to tomatoes. This is a proper example of a Classic pairing. Tried this recipe?Let us know how it was!