Pasta Pomodoro

By Ellie

6 Person

40 Minutes

375 Calories

This easy Italian pasta dish is a family favorite and easy to make at home. It is perfect for an easy weeknight meal or easy entertaining! There are many tutorials on spaghetti recipes online, but the main difference is what sauce to use. Spaghetti is popular with many people, not only because of its taste but also because it is easy to make, you can make several kinds of spaghetti, of course, each kind of taste is worth sharing, So let's take a look at these spaghetti recipes and hope you enjoy them!

Ingredients

Extra basil and Parmesan for garnish
¼ cup finely grated Parmesan cheese
2 tbsp. unsalted butter cut into pieces
12 oz. spaghetti
1/4 cup chopped basil
1/2 tsp. kosher salt
1 28- ounce can San Marzano whole peeled tomatoes puréed in a food processor or blender
1/4 tsp. crushed red pepper flakes
5 garlic cloves minced
1 medium yellow onion chopped
¼ cup olive oil

Method

01

In a large skillet, heat the olive oil over medium heat. Add the onion and cook, stirring occasionally, for 10 minutes or until the onion is soft. Add the garlic and red pepper flakes and cook for 3 minutes. Stir in the pureed tomatoes and season with salt.
02

Cook the sauce until it starts to thicken, stirring occasionally. This will take about 20 minutes. When the sauce has thickened, stir in the fresh basil.
03

Bring a large pot of salted water to a boil. Cook the pasta until al dente, according to package instructions. Reserve 1/2 cup of the pasta water and then drain the pasta.
04

Place the pasta back in the large pot, add the tomato sauce and hot pasta water. Stir until the sauce coats the pasta. Add butter and Parmesan cheese and toss until butter and cheese are melted. Plate the pasta and garnish with basil and Parmesan cheese, if desired.

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Pasta Pomodoro

4.3

( By Ellie )

01 Information

Grade easy
Serving 6 servings
Calorie 375 Kcal
Prep Time 10 Mins
Cook Time 30 Mins
Total Time 40 Mins

02 Ingredients

Extra basil and Parmesan for garnish

¼ cup finely grated Parmesan cheese

2 tbsp. unsalted butter cut into pieces

12 oz. spaghetti

1/4 cup chopped basil

1/2 tsp. kosher salt

1 28- ounce can San Marzano whole peeled tomatoes puréed in a food processor or blender

1/4 tsp. crushed red pepper flakes

5 garlic cloves minced

1 medium yellow onion chopped

¼ cup olive oil

03 Method

Step 1

In a large skillet, heat the olive oil over medium heat. Add the onion and cook, stirring occasionally, for 10 minutes or until the onion is soft. Add the garlic and red pepper flakes and cook for 3 minutes. Stir in the pureed tomatoes and season with salt.

Step 2

Cook the sauce until it starts to thicken, stirring occasionally. This will take about 20 minutes. When the sauce has thickened, stir in the fresh basil.

Step 3

Bring a large pot of salted water to a boil. Cook the pasta until al dente, according to package instructions. Reserve 1/2 cup of the pasta water and then drain the pasta.

Step 4

Place the pasta back in the large pot, add the tomato sauce and hot pasta water. Stir until the sauce coats the pasta. Add butter and Parmesan cheese and toss until butter and cheese are melted. Plate the pasta and garnish with basil and Parmesan cheese, if desired.

04 Author