{Pasta Al Pomodoro} Pasta With Classic Tomato Sauce Recipe

This is the essential recipe for making classic tomato sauce from scratch. Just five ingredients: garlic, chile, basil, tomatoes, and olive oil, and a little technique are all that's required for this {Pasta Al Pomodoro} Pasta With Classic Tomato Sauce recipe.

5 from 2 votes

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Prep Time 5

Cook Time 20

Total Time 25

Course Dinner, Lunch, Main, Noodles, Sauces

Cuisine Italian

Diet Gluten Free, Vegetarian

Servings Servings

Calories 217 kcal

Equipment

Dry Measuring Cups And Spoons
12-quart Stock Pot
Stainless Steel Frying Pan
Silicone Spatula
Stainless Steel Tongs

Ingredients

For The Classic Tomato Sauce:

3 tablespoons extra-virgin olive oil
1 medium garlic clove smashed and peeled
1 large handful fresh basil leaves
Pinch crushed red pepper flakes (optional)
1 (28 ounce) can can crushed or pureed tomatoes
Kosher salt
1 tablespoon unsalted butter (optional - omit to make it dairy free)

For Serving:

12 ounces spaghetti or other long thin noodle pasta (use gluten free noodles to make recipe gluten free)
Finely grated Parmigiano Reggiano cheese for garnish (optional - omit to make it dairy free)

Instructions

Make The Classic Tomato Sauce: Heat the oil in a large frying pan over medium-high heat. When it shimmers, add the garlic clove and one sprig of basil (at least 3 large leaves), and a pinch of the crushed red pepper flakes, if using. Cook until the mixture is fragrant, then immediately remove the garlic and basil.
Add the tomatoes, a large pinch of salt, and bring to a boil. Immediately lower to medium-low heat and simmer, occasionally stirring (make sure to get to the bottom of the pan so nothing burns!) until the flavors just come together about 15 minutes.
If you want a smoother sauce, use a stick blender (or transfer the sauce to a blender or food processor) and process it until smooth. Add the butter (if using) and tear the remaining basil leaves into the sauce just before serving.
TIP: Pasta sauce can be made up to 4 days in advance. Store refrigerated in an airtight container or freeze up to one month before using. This yields 1 quart (4 cups) of pasta sauce, which is enough for 2 to 3 pounds of pasta.
Make The Classic Tomato Sauce Pasta: Meanwhile, bring a large pot of heavily salted water to a boil over high heat. Once you lower the heat on the tomatoes to simmer them, add the spaghetti to the water.
Cook the pasta 3 minutes short of the package directions, reserve 1 cup of the pasta cooking water, then use tongs to transfer the noodles directly from the pot to the pan with the sauce (the butter (if using) and the basil should already have been added to the sauce).
Use tongs to turn the noodles in the sauce and, if you want the sauce a bit thinner, add 1/3 cup of the pasta cooking water (this will also help the sauce adhere to the noodle).
Serve The Pasta: To serve the pasta, use a ladle and the tongs to twist one portion of the noodles into a "nest," then transfer this to the serving plate. If desired, top with a drizzle of olive oil and some Parmigiano Reggiano cheese and serve .

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Nutrition

Serving: 1servingCalories: 217kcalCarbohydrates: 32gProtein: 6gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 4mgSodium: 3mgPotassium: 98mgFiber: 1gSugar: 1gVitamin A: 57IUVitamin C: 0.2mgCalcium: 11mgIron: 1mg

Keyword Basic Pasta Dishes, Classic Pasta recipes