Is there ever an end to the types of sauce to smother your pasta? Just when I thought I had enough of a variety, I came across Pasta Pomodoro . The simplicity of this sauce’s ingredients creates a velvety smooth coating on your pasta making you yearn for seconds and maybe thirds. This recipe should convince you to never buy jarred tomato sauce again. Your family will absolutely adore you!
In many of my sauces, I choose to use San Marzano tomatoes. These juicy tomatoes, grown in the volcanic soil near Napoli, will whisk you off to the Mediterranean region soaking up the warmth of the sun. My Classic Marinara Sauce uses these as well. The quality of the tomatoes can make all the difference, so indulge yourself in these for all of your sauces. What’s the difference between Marinara and Pomodoro sauce, you ask? Both red sauces are quick and simple to make and include tomatoes, onions, garlic, fresh basil, olive oil and salt. Pomodoro is more thick and smooth thanks to the addition of butter and cheese, where as Marinara is more chunky and simmers for less time so its more “runny” in its consistency. Both are amazing and sure to become family favorites. Let me show you how quick this sauce comes together!
Sauté the diced red onion in the extra-virgin olive oil over medium-low heat until onions are softened and a bit translucent.
Blend in the garlic and cook for another 2-3 minutes.
Blend in the red pepper flakes and stir for about a minute.
Add in the pureed San Marzano tomatoes along with the fresh basil sprigs.
Simmer for approximately 25 minutes while the basil infuses its flavor into the sauce. When thickened enough, a streak should appear along the bottom, exposing the pan.
At this point, stir in 1/2 cup of the reserved pasta water. This starchy water helps the sauce to adhere to the pasta. Toss in the pasta until thoroughly coated.
Let the flavors melt in your mouth! If desired, toss on some basil chiffonade and maybe a little more cheese. If you are lucky enough to have any leftover, it makes and extraordinary lunch warmed over. Your coworkers will be jealous! Who’s got the time to make their own sauce? You do! Show it off! You are amazing!
Serves: 8 servings
- ¼ c. extra-virgin olive oil
- 1 c. diced red onion
- 2 t. minced garlic cloves
- ¼ t. red pepper flakes
- 28 oz. San Marzano tomatoes, pureed
- fresh basil sprigs
- 1 pound pasta, I used Linguini Fini
- ½ c. reserved pasta water
- 4 T. butter
- ½ c. parmigiana-reggiano cheese, shredded
- Puree the tomatoes in a food processor until smooth.
- Sauté diced red onion with olive oil over medium-low heat for about 10 minutes.
- Blend in the minced garlic with onions for another 2-3 minutes.
- Stir in the red pepper flakes for 1 more minute.
- Pour in the pureed tomatoes along with the fresh basil sprigs. Heat over low heat for approximately 25 minutes thickened. A streak at the bottom of the pan should appear at this point.
- While sauce is simmering,
- Cook pasta in salted water just short of al dente time; reserve ½ cup of pasta water.
- Remove the basil sprigs and blend in the reserved pasta water. Lightly salt to taste.
- Toss pasta into sauce until well coated.
- Top pasta with chunks of butter along with shredded Parmigiano-Reggiano cheese. Stir to coat until melted.