Spaghetti Pomodoro

Some classic Italian pasta sauces require hours and hours of simmering to bring the flavors together. Spaghetti pomodoro isn’t one of those sauces. The simple, fresh pasta sauce can be made in the time it takes to boil the pasta, making this super quick pasta dinner ideal for busy weeknight dinners or last-minute dinner plans. The delicate tomato sauce has a bright, sweet flavor from the tomatoes and gains depth and complexity from the fresh basil and grated Parmesan cheese. Our spaghetti pomodoro recipe tastes as good as anything you’d get from a restaurant in Italy!

What is spaghetti pomodoro?

Pomodoro means “tomato” in Italian, so spaghetti pomodoro is a pasta dish made with a light yet flavorful tomato sauce. It’s sometimes called spaghetti alla Napoletana or pasta al pomodoro. The classic Italian recipe typically contains little more than tomatoes, olive oil, fresh herbs and garlic, although our pomodoro spaghetti recipe also includes onions and a pinch of crushed red pepper flakes to add a hint of heat.

Unlike other popular tomato-based pasta sauces that are richly flavored and loaded with slowly cooked sausage or meatballs (e.g., classic Sunday gravy), pomodoro sauce typically contains no meat. Like marinara, it’s about letting the flavor of the tomatoes shine. However, pomodoro sauce is thicker and chunkier than marinara and cooks for only 20 minutes.

Spaghetti Pomodoro Ingredients

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• Spaghetti: Any long pasta shape works with pomodoro sauce. Round spaghetti is perfect for delicate tomato sauces like pomodoro, but feel free to swap in bucatini, linguine or fettuccine.
• Olive oil: This is a good time to reach for a high-quality olive oil. The best olive oil brands add vibrant flavor to this simple tomato sauce.
• Onion and garlic: Cooking the onion and garlic in olive oil softens their punchy bite and gives the sauce a slightly sweet, slightly peppery quality.
• Plum tomatoes: In the summer, I recommend using fresh tomatoes when they’re plump, sweet and juicy. Cut the tomatoes in half, remove the seeds and chop them into bite-sized pieces. In the winter, a 28-ounce can of whole peeled tomatoes is a good alternative.
• Fresh basil: Sweet basil is the most common type of basil used in Italian cuisine. The delicate herb perfumes the sauce with a freshness that won’t be obtained with dried basil, so it’s worth making a trip to the store if you don’t have any fresh basil on hand.
• Seasonings: Pomodoro sauce gets most of its flavor from tomatoes and basil, so we keep the seasonings simple with salt, pepper and crushed red pepper flakes. You can adjust the amount of pepper flakes depending on your spice preference.
• Parmesan cheese: Dusting the finished pomodoro spaghetti recipe with grated cheese gives it a salty, savory, slightly nutty finish. I think it’s worth it to use Parmigiano Reggiano vs. Parmesan, but either one works.

Directions

Step 1: Cook the pasta

Cook the spaghetti according to the package directions.

Step 2: Saute the onions

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While the pasta is cooking, in a large skillet, heat the oil over medium heat. Add the onion, and cook and stir until tender, four to five minutes. Add the garlic and pepper flakes, and cook for one minute longer. Drain the spaghetti, reserving 1/2 cup pasta water. Set the spaghetti aside and keep warm.

Editor’s Tip: This sauce is definitely better if you save your pasta water. The starchy water is pure gold for fresh pasta sauces because it thickens the sauce and helps the sauce cling to the cooked pasta once tossed together.

Step 3: Simmer the pomodoro sauce

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Add the tomatoes and reserved pasta water to the skillet. Bring the mixture to a boil, then reduce the heat. Simmer, uncovered, until the sauce begins to thicken, six to eight minutes, stirring occasionally.

Editor’s Tip: If using canned tomatoes, squish the whole tomatoes in your hands before adding them to the skillet. Or, if you don’t want to get your hands dirty, break up the tomatoes with a potato masher or wooden spoon.

Step 4: Combine the spaghetti and sauce

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Add spaghetti to the skillet and toss to coat.

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Remove the skillet from the heat and stir in the basil, salt and pepper. Serve with Parmesan cheese and, if desired, additional fresh basil and crushed red pepper flakes.

Editor’s Tip: Basil is a delicate herb, so we add it after removing the pasta from the stovetop. Its flavor can be easily diminished if cooked for too long or exposed to extreme heat.

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Recipe Variations

• Finish it with butter: Swirl a pat of butter into the sauce at the end to infuse it with richness and create an attractive glossy sheen.
• Use the sauce for other pasta dishes: Use pomodoro sauce to make a brighter, fresher-tasting lasagna or Italian pasta bake.

How to Store Spaghetti Pomodoro

Store the cooked pasta and sauce in separate airtight containers in the fridge. If stored together, the pasta will absorb moisture from the sauce, leading to soggy noodles and a too-thick sauce. The leftovers are good for up to four days.

Can you freeze spaghetti pomodoro?

If you intend to have leftovers, we suggest freezing only the sauce. While you could also freeze cooked spaghetti noodles separately, the simple ingredients of pomodoro sauce taste best when tossed with freshly cooked pasta. To freeze the sauce, store it in an airtight container for up to three months. Defrost in the fridge overnight before reheating.

How do you reheat spaghetti pomodoro?

To reheat pasta pomodoro, combine the pasta and sauce in a skillet over medium heat and cook until heated through. You can also microwave the leftover pomodoro spaghetti recipe until steaming in a covered container.

Spaghetti Pomodoro Tips

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Can you use canned tomatoes for the spaghetti pomodoro recipe?

We actually recommend using canned tomatoes for spaghetti pomodoro when fresh tomatoes aren’t in season. A 28-ounce can of whole peeled tomatoes is a good substitute for the six plum tomatoes called for in the recipe. Look for canned tomatoes with minimal ingredients and avoid additions like diced peppers or herbs. The best San Marzano tomatoes are imported from Italy, and they’re definitely worth the splurge when making Italian classics like pomodoro sauce.

What is the best type of pasta for pasta pomodoro?

Spaghetti is a classic choice for pasta pomodoro because the delicate sauce clings to the long, round noodles as they’re twirled around a fork. Other long noodles like fettuccine or linguine work equally well, as do large pasta shapes with ridges like penne. Small pasta shapes like elbow macaroni can be hard to eat with pomodoro sauce, so save those shapes for soup or pasta dishes with a creamy sauce.