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Pasta pomodoro

Name: Pasta pomodoro
Prep time: 25 min
Total time: 25 min
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 150g spaghetti; 2 x 400g tins peeled plum tomatoes; 1 tbsp olive oil; 2 garlic cloves, finely chopped; 3 basil sprigs, leaves picked and stalks reserved; 20g unsalted butter; 30g parmesan, finely grated (optional)

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 16 Sep 24
Updated: 27 Sep 24

Pasta pomodoro is the original – and best – tomato pasta. This recipe is quick and easy but uses a few tricks to really amp up the flavour. Toasting the tinned tomatoes without their liquid introduces gentle caramelisation; cooking the basil stalks and reserving the leaves at the end provides a double layer of fragrance and adding a knob of butter at the end ensures a glossy, rich finish.

Discover all our favourite weeknight pasta recipes – or browse over 20 authentic Italian recipes in our regional guide to Italy.

Easy
Online only 2024

Test kitchen approved

Serves 4
Hands-on time 25 min

Discover all our favourite weeknight pasta recipes – or browse over 20 authentic Italian recipes in our regional guide to Italy.

Vegetarian recipes

Nutrition: Per serving

Calories: 272kcals
Fat: 11g (4.6g saturated)
Protein: 9.7g
Carbohydrates: 33g (7.7g sugars)
Fibre: 3.3g
Salt: 0.4g

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Before you start

This recipe halves easily if there’s only two of you.

Before you start

This recipe halves easily if there’s only two of you.

Ingredients

150g spaghetti
2 x 400g tins peeled plum tomatoes
1 tbsp olive oil
2 garlic cloves, finely chopped
3 basil sprigs, leaves picked and stalks reserved
20g unsalted butter
30g parmesan, finely grated (optional)

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Method

Bring a large pan of heavily salted water to the boil. Cook the pasta for 1 minute less than the pack instructions, or until al dente to your liking. Drain, reserving a mugful of the pasta water.
Meanwhile, drain the tomatoes through a colander set over a bowl. Use a spoon to squash the tomatoes a little to release any liquid from the insides. Heat the oil in a large frying pan over a medium heat. Add the garlic and cook for a minute. Stir in the drained tomatoes and cook for about 5 minutes, until sticky and browned a little. This will intensify the tomato taste so don’t skip it.
Add the reserved tomato liquid and the basil stalks. Bring to a simmer and cook for 6-8 minutes until reduced to a thick sauce. Pick out the basil stalks. If you prefer a smooth sauce you can remove the pan from the heat here and use a stick blender to whizz it until smooth.

Add the drained pasta and a good glug of pasta water to the pan of sauce. Stir vigorously to combine, then beat in the butter to make it silky and season to taste with salt. Stir in the basil leaves and serve topped with grated parmesan (if using).