Easy Pasta al Pomodoro
Make easy pasta al pomodoro with canned tomatoes, garlic, olive oil, and fresh basil for a bright Italian dinner that comes together on a busy weeknight.
- Prep time
- 10 min
- Cook time
- 25 min
- Total time
- 35 min
- Servings
- 4
A handful of ingredients turns a box of pasta into a comforting dinner. This straightforward pomodoro sauce uses canned tomatoes, so you can make it throughout the year. Gentle cooking softens the garlic, and basil brings a fresh finish. Save some pasta water before draining to help the sauce cling to every strand. The quantities make four main-course portions without needing cheese.
Simple tomato pasta, with attention to the finish
The sauce depends on tomatoes, gentle cooking, and seasoning rather than a long ingredient list. Taste the tomatoes before adding extra seasoning, and let the sauce simmer as directed. Avoid browning the garlic too far: a bitter garlic base is difficult to hide in a simple sauce.
Finish the drained pasta in the sauce rather than spooning sauce over a dry pile of spaghetti. Reserve some cooking water before draining; add it a little at a time only if the sauce needs loosening. The goal is pasta lightly coated with sauce, not a watery bowl.
Troubleshooting this recipe
Can I use a different pasta shape?
Yes, choose a shape that holds a light tomato sauce and follow that pasta's cooking directions. The pasta weight stays the same, but cooking time can differ by shape and brand.
Why does my tomato sauce taste sharp?
Tomato varieties and brands differ. Give the sauce its full simmer, then taste and adjust seasoning gradually. Do not assume that a large spoonful of sugar is necessary; it can overwhelm the tomato flavor.
Easy Pasta al Pomodoro
Serves 4 · Prep 10 min · Cook 25 min · Total 35 min
Ingredients
Step-by-step instructions
- Crush the tomatoes with their juices. Bring the measured water to a boil in a large pot.
- Heat oil in a skillet over medium-low heat. Cook garlic for 2 minutes without browning.
- Add tomatoes, pepper, and 1/2 teaspoon salt. Simmer uncovered for 20 minutes, stirring occasionally.
- Add remaining salt and spaghetti to boiling water. Cook according to the package until just tender.
- Reserve 1 cup (240 ml) cooking water, then drain. Toss pasta with sauce for 2 minutes, adding reserved water gradually.
- Fold in basil and divide among four bowls. For later serving, chill promptly and reheat to 165°F (74°C).
A few kitchen notes
- Keep garlic pale for a gentle flavor.
- Add pasta water gradually to avoid thin sauce.
Ingredient substitutions
- Replace spaghetti with the same weight of penne.
Storage & reheating
Refrigerate in shallow containers within 2 hours, or 1 hour above 90°F (32°C). Keep at 40°F (4°C) or below for 3 days; reheat to 165°F (74°C).
What to serve with it
Serve with green salad and toasted bread.
Comments & kitchen questions
Have a question, a useful substitution, or a result to share? Your feedback helps us make this recipe clearer and more useful.
Questions from the kitchen
Can I make Easy Pasta al Pomodoro ahead?
Refrigerate in shallow containers within 2 hours, or 1 hour above 90°F (32°C). Keep at 40°F (4°C) or below for 3 days; reheat to 165°F (74°C).
What if I can’t find an ingredient?
Replace spaghetti with the same weight of penne.
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