Go Back

Classic Pasta Al Pomodoro Recipe

Brooke Eliason
Servings: 4 servings
Cook Time: 30 minutes
This classic pasta al pomodoro recipe is easy to make and gives any pasta dish the best, minimalist tomato flavor.

Ingredients 

  • 1/4 cup extra virgin olive oil
  • 1 1/2 large yellow onion, chopped, white, yellow, or sweet onion (do not use red)
  • 2 cloves of garlic, minced
  • 1 28 oz. can whole, peeled san marzano tomatoes
  • kosher salt
  • 1 pound pasta**
  • parmigiano reggiano and basil for serving

Instructions

  • In a large dutch oven or skillet, heat the extra virgin olive oil over medium heat. Add onions and cook for 10 minutes, until soft and translucent, stirring occasionally to avoid browned onions. Add garlic and cook for one minute. Do not let garlic burn. Open canned tomatoes, and as you pour tomatoes into the dutch oven, crush each one with your hand, releasing juices and breaking up the flesh of tomatoes one by one. Add 1 teaspoon kosher salt to the tomatoes. Cover and simmer on low heat for 30-40 minutes, stirring every few minutes.
  • About 20 minutes before tomatoes are done simmering, bring a large pot of water to boil. Once boiling, generously salt the water with kosher salt. If using spaghetti or other classic dried pasta, cook 1-2 minutes less than package directions or until just barely "al dente". Remove 1 cup of starchy pasta water from pot just before pasta is finished cooking. Strain from pasta water immediately as to not overcook.
  • Using an immersion blender, blend the contents of the pomodoro sauce in dutch oven together until smooth. Taste sauce and add additional salt if needed. Add 1/2 of the reserved cup of pasta water to pomodoro sauce, and bring to a soft boil over medium-high heat. Add pasta and stir constantly for about 1 minute. Add more of the starchy pasta liquid if needed. Remove from heat and serve immediately. Top with fresh basil and parmigiano reggiano as desired.

Notes

*This pasta al pomodoro recipe can be made with any pasta, but we prefer it with spaghetti or gnocchi. If you prepare this dish with gnocchi, you will need to increase the amount of gnocchi to 2 lbs. (rather than 1 lb.) to get the correct pasta to sauce ratio. If using spaghetti, 1 lb of pasta is perfect. When cooking the gnocchi, pasta is done when the gnocchi float to the top of the boiling water.