Description
This Pasta Pomodoro is a quick and flavorful Italian classic, featuring San Marzano tomatoes, fresh basil, and garlic, all simmered into a light yet rich sauce. Tossed with al dente spaghetti and finished with Parmesan, this dish is perfect for a simple weeknight dinner or an elegant meal. Ready in under 25 minutes!
Ingredients
Scale
- 12 oz spaghetti
- 4 tbsp salted butter
- 5–6 cloves garlic, smashed
- 28 oz canned San Marzano tomatoes, whole and peeled
- 5 sprigs fresh basil (plus more for garnish)
- 2 tsp salt
- 1 tbsp sugar
- 1/2 cup Parmesan cheese, grated
Instructions
1. Cook the Pasta:
- Boil spaghetti according to package instructions. Drain and set aside.
- (Optional) Drizzle with a little olive oil to prevent sticking.
2. Make the Pomodoro Sauce:
- In a skillet over medium heat, melt butter. Add garlic and cook until fragrant, about 30 seconds (do not brown).
- Add San Marzano tomatoes and basil sprigs. Bring to a boil, breaking up the tomatoes into smaller pieces.
- Stir in salt and sugar. Lower heat and simmer for 5 minutes, allowing flavors to meld.
- Remove from heat. Discard basil sprigs and garlic.
3. Toss and Serve:
- Add spaghetti to the sauce and toss to coat.
- Top with grated Parmesan and fresh basil. Serve immediately and enjoy!
Notes
- For a deeper flavor, let the sauce simmer for up to 15 minutes before tossing with pasta.
- Make it spicy: Add a pinch of red pepper flakes for extra heat.
- Vegan option: Swap butter for olive oil and use nutritional yeast instead of Parmesan.
- Use quality tomatoes: San Marzano tomatoes bring out the best flavor in this dish!
Nutrition
- Serving Size: 1 plate
- Calories: 344
- Sugar: 7g
- Sodium: 650 mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 30mg