Spaghetti Pomodoro
Indulge in a classic Italian dish with this delicious spaghetti pomodoro recipe. Featuring fresh tomatoes, basil, and garlic, this pasta dish is sure to become a family favorite.
Servings :
Calories : 564kcal
Ingredients
Pomodoro Sauce
- 2 tablespoon olive oil
- 1 shallot, or yellow onion, minced
- 2 cloves garlic, finely sliced
- 1 tablespoon tomato paste
- ¼ teaspoon crushed red pepper, optional
- 1 x 14.5 oz can (400 g) whole peeled tomatoes
- ¼ cup fresh basil, chopped
- 1 teaspoon sugar
- ¼ teaspoon salt, or more to taste
- ¼ teaspoon black pepper, or more to taste
Spaghetti Pomodoro
- 7 oz (200 g) spaghetti, or pasta of choice
- ½ bunch fresh basil, chopped
Instructions
- Heat a large pot, add olive oil, chopped onions, and garlic, and sauté for a few minutes until translucent. Add tomato paste and, if you like crushed red pepper flakes, and sauté for another minute.
- Add the canned tomatoes, fresh basil, sugar, salt, and pepper.
- Bring to a subtle boil, reduce to medium-low heat, and let it simmer for 20 minutes, stirring occasionally. → You can crush large tomato chunks with the back of a wooden spoon.
- Meanwhile, cook the spaghetti in a large pot of boiling salt water until al dente. Reserve some pasta cooking water, then drain the pasta through a colander.
- Add the cooked pasta to the sauce and toss for one minute, stirring constantly. If the sauce is too thick, add a bit of the reserved pasta water to achieve the desired consistency.
- Serve your Spaghetti Pomodoro with Parmesan cheese and fresh basil.
Notes
- Store any leftovers in an airtight container in the fridge. It will keep for up to 3 days. Reheat in the microwave or in a pan with a little water.
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Nutrition
Calories: 564kcal | Carbohydrates: 91g | Protein: 16g | Fat: 16g | Saturated Fat: 2g | Sodium: 307mg | Potassium: 688mg | Fiber: 6g | Sugar: 12g | Vitamin A: 580IU | Vitamin C: 24.7mg | Calcium: 108mg | Iron: 3.5mg
