Classic Italian Pasta Pomodoro Recipe

Prep Time Cook Time Serves
5m 20m 4 servings

One of the perks of having a good friend who’s Italian is learning how to make all the classic Italian dishes. This recipe is essentially spaghetti and tomato sauce…but isn’t homemade so much better? If you want to be really Italian, try using your leftover pasta pomodoro in my recipe for spaghetti frittatas.

Recipe courtesy of Teresa Veniero.

INGREDIENTS

  • 16 ounces tomato passata or canned diced tomatoes
  • 1 garlic clove, peeled and crushed
  • 3 whole fresh basil leaves
  • 1/4 cup olive oil
  • 1/2 teaspoon sugar
  • 1 teaspoon salt
  • 1 pound spaghetti

INSTRUCTIONS

Combine the tomato passata, garlic, basil, olive oil, sugar, and salt in a wide, low-rimmed pot. Bring to a boil over medium heat and then lower to a simmer. Simmer, uncovered, for 20 minutes.

While the pomodoro sauce cooks, bring a large pot of salted water to a boil, and add the spaghetti. Cook until al dente, according to the instructions on the packaging, and drain. Add the cooked spaghetti to the warm pomodoro sauce and toss to combine. Serve immediately or use to make spaghetti frittatas.

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