Pasta Al Pomodoro Tia's Take on Basta Pasta's Recipe
Experience the rich simplicity of Italian comfort food with "Pasta Al Pomodoro: Tia's Take on Basta Pasta's Recipe." This elevated classic combines al dente spaghetti with a vibrant tomato sauce made from ripe Roma or San Marzano tomatoes, freshly peeled and simmered with aromatic garlic and a hint of crushed red pepper for a subtle kick. The addition of fresh basil infuses the dish with fragrant herbal notes, while a splash of reserved pasta water creates a silky, restaurant-quality sauce. Perfectly balanced with a touch of sugar (if needed) and finished with a sprinkle of Parmesan cheese, this recipe is an ode to timeless flavors with a personal twist. Ready in just 40 minutes, it’s an approachable yet elegant dish ideal for weeknight dinners or casual entertaining. Keywords: Pasta Al Pomodoro recipe, homemade tomato sauce, Italian pasta dish, easy weeknight recipes, authentic Italian cooking.
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Ingredients
- 400 grams spaghetti (or your favorite pasta)
- 800 grams ripe Roma or San Marzano tomatoes
- 3 tablespoons extra virgin olive oil
- 4 garlic cloves, finely minced
- 0.5 teaspoons crushed red pepper flakes
- 10 fresh basil leaves
- 1 teaspoons salt
- 1 teaspoons granulated sugar (optional, to balance acidity)
- 0.5 teaspoons freshly cracked black pepper
- 50 grams Parmesan cheese, finely grated (optional, for garnish)
- 1 cup reserved pasta cooking water
Directions
Step 1
Bring a large pot of salted water to a boil. Add the spaghetti and cook until just al dente according to the package instructions. Reserve 1 cup of the pasta water and drain the pasta.
Step 2
While the pasta is cooking, prepare the tomatoes. Score an ‘X’ on the bottom of each tomato and blanch them in boiling water for 30-60 seconds, then transfer them to an ice bath. Peel the skins off, core the tomatoes, and finely chop or blend them into a chunky puree.
Step 3
In a large skillet or saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes. Be careful not to burn the garlic.
Step 4
Add the crushed red pepper flakes to the garlic and stir briefly. Then, pour in the prepared tomato puree. Season with salt, sugar (if needed), and black pepper.
Step 5
Let the tomato sauce simmer over medium heat for 15-20 minutes, stirring occasionally, until it thickens and the flavors meld together. Taste and adjust seasoning as needed.
Step 6
Add the cooked spaghetti directly into the sauce, along with a few splashes of the reserved pasta water. Toss the pasta in the sauce to coat evenly. Add more pasta water, a little at a time, if needed to achieve a silky consistency.
Step 7
Tear the basil leaves into smaller pieces and add them to the pan. Toss gently to combine and allow the basil to wilt slightly from the heat.
Step 8
Serve the Pasta Al Pomodoro immediately, garnished with freshly grated Parmesan cheese (if using) and an extra drizzle of olive oil, if desired. Enjoy!
Nutrition Facts
| Serving size | (1956.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1552.0 |
| Total Fat 64.6g | 0% |
| Saturated Fat 15.6g | 0% |
| Cholesterol 40mg | 0% |
| Sodium 3286.2mg | 0% |
| Total Carbohydrate 183.6g | 0% |
| Dietary Fiber 33.6g | 0% |
| Total Sugars 28.2g | |
| Protein 66.8g | 0% |
| Vitamin D 20IU | 0% |
| Calcium 1329.6mg | 0% |
| Iron 23.6mg | 0% |
| Potassium 3793.5mg | 0% |
Source of Calories