We love making this simple Pasta Pomodoro for dinner! Serve with garlic bread and a crisp salad for an authentic Italian meal!
- 2 tablespoons olive oil
- 1 cup finely diced onion
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- Fresh back pepper to taste (optional)
- 1 tablespoon chopped garlic
- 2 – 28 ounce cans San Marzano whole tomatoes, pureed in a blender or food processor
- 1 pound spaghetti (16 ounce package)
- 2 tablespoons sliced fresh basil (plus more for garnish)
- 2 tablespoons butter
- 1/4 cup grated parmesan cheese (plus more for garnish)
- Add the olive oil to a large pan or dutch oven over low heat. Add the onions and cook while stirring for 10 minutes until the onions have caramelized and softened. Season with salt and black pepper to taste, if using, and then add the crushed red pepper flakes. Add the garlic and cook one minute longer.
- Pour the pureed tomatoes into the pan and stir. Simmer the sauce 30 minutes, uncovered, while stirring occasionally.
- While the sauce is simmering, cook the spaghetti a minute or two shy of the recommended cooking time. Drain and set aside.
- Add basil, butter and parmesan cheese to the sauce, stir and remove from heat. Remove 1 cup of sauce form the pot and set aside.
- Add the cooked spaghetti to the pot with the sauce and toss until all the noodles are coated well. Garnish with more parmesan cheese and fresh basil. Add more sauce if needed, or save the reserved sauce for reheating leftover spaghetti.
Store: Store leftover pasta in a covered container in the refrigerator for up to 4 days.
Reheat: Reheat leftover pasta in the microwave until warmed through.
Freeze: Pomodoro sauce can be frozen in an air tight container for up to 3 months.
- Category: Dinner
- Method: Stove Top
- Cuisine: Italian / American
Keywords: mantitlement, spaghetti recipes, pasta pomodoro, italian recipes, easy pasta recipes