This Italian Pasta Pomodoro recipe is made with fresh tomatoes and a light and flavorful sauce. Perfect for a quick and easy weeknight meal and made using simple ingredients.
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Why We Love This Pasta Pomodoro Recipe
Pasta al pomodoro is a traditional Italian pasta dish. It is made with tomatoes, garlic, and pasta and it is a light dish rather than a heavy sauced one.
- Quick. This pomodoro recipe is a deliciously light pasta dish that’s ready on the table in 25 minutes.
- Healthy. There’s no need for a jarred sauce in this recipe, so it’s lower in sugar and salt than you may normally expect.
- Easy. It’s pretty much all done in one pan and the flavors are so fresh.
Variations on Pomodoro Pasta
It is quick to make and traditionally served with spaghetti, although you could also serve it with penne, linguine, or another kind of pasta. It’s fresh, flavorful and delicious!
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How to Store and Reheat
Store leftover pasta pomodoro in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave until warmed through.
How to Freeze
Freeze the pasta and pomodoro sauce in separate Ziplock bags for up to 3 months. Let thaw overnight in the refrigerator before reheating and combining.
Serving Suggestions
This pasta dish is great on its own, but you can also serve it with a wealth of side dishes. We love it with homemade garlic bread, stuffed tomatoes, cheesy broccoli, or asparagus with pancetta.
More Pasta Recipes To Try
- Chicken Parmesan Pasta Skillet
- Baked Spaghetti
- Crockpot Spaghetti Casserole
- Baked Ziti
- Creamy Chicken Spaghetti
Notes from the Test Kitchen
- Cook the pasta al-dente.
- Use canned crushed tomatoes, not whole for this recipe.
- To make this dish vegetarian use a vegetable broth and omit the cheese to make it vegan.
5-Star Review
“This pasta was so easy to make and had SO much flavor – plus it was pretty enough for a dinner party!” -Courtney O’Dell
Pasta Pomodoro Recipe
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Ingredients
- 1 pound dry spaghetti (1 box)
- 2 tablespoons extra-virgin olive oil
- 1 cup chopped fresh tomatoes
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2-4 cloves garlic minced
- 1 cup low-sodium vegetable broth or chicken broth
- 15 ounces crushed tomatoes or petite diced (1 can)
- 3 tablespoons tomato paste
- ¼ cup chopped fresh basil leaves
- Freshly grated Parmigiana Reggiano or Parmesan cheese, for serving
Instructions
- Bring a large salted pot of water to a boil over high heat. Cook the pasta to al dente according to the package instructions, and drain.1 pound dry spaghetti
- While the pasta cooks, heat the olive oil in a large skillet set over medium heat.2 tablespoons extra-virgin olive oil
- Add the fresh tomatoes, salt, and pepper and sauté, stirring often, 1 minute.1 cup chopped fresh tomatoes, ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper
- Add the minced garlic, stir, and cook for 1 minute.2-4 cloves garlic
- Add the broth, crushed tomatoes, tomato paste, cooked pasta, and chopped basil; stir often and cook 3-4 minutes or until liquid is reduced.1 cup low-sodium vegetable broth, 15 ounces crushed tomatoes, 3 tablespoons tomato paste, ¼ cup chopped fresh basil leaves, 1 pound dry spaghetti
- Serve in individual dishes and garnish with fresh basil leaves and cheese.Freshly grated Parmigiana Reggiano
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Use canned tomatoes rather than fresh for a better texture.
- Omit the cheese to make this dish vegan.
Nutrition Information
How to Make Pasta Pomodoro Step by Step
Cook the Tomatoes: Bring a large salted pot of water to a boil over high heat. Cook 1 pound of spaghetti to al dente according to the package instructions, and drain. While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet set over medium heat. Add 1 cup of chopped fresh tomatoes, ½ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper and sauté, stirring often, 1 minute.
Cook the Garlic: Add 2-4 cloves of minced garlic, stir, and cook for 1 minute.
Add the Broth: Add 1 cup of vegetable broth, 15 ounces (1 can) of crushed tomatoes, 3 tablespoons of tomato paste, the cooked pasta, and ¼ cup of chopped fresh basil; stir often and cook 3-4 minutes or until liquid is reduced.
Garnish and Serve: Serve in individual dishes and garnish with fresh basil leaves and cheese.
Pomodoro and marinara are both Italian tomato-based sauces and they are made with similar ingredients. One of the main differences is the texture of the sauce; pomodoro is thick and smooth and marinara sauce is runnier and chunky.
This was so simple and so delicious. Lots of flavor. Great for a meatless meal.
Thanks for stopping by, Susan!
My 12 year old requested a light pasta sauce and after reading the recipe knew this was the winner! Thank you very much and I will be using this so many more times.
I’m so happy to hear you all enjoyed it so much!
Great , great meal
Thank you, Sherry!!
I know what I will be having for dinner tonight! This looks hands down delicious!
Thanks, Beth!
This looks like a new family favorite, YUM!
Enjoy, Kimberly & crew!
This pasta was so easy to make and had SO much flavor – plus it was pretty enough for a dinner party!
Yay! Thank you!
Seriously, all my favorite ingredients into one delicious dish! This will be gone in minutes!
Thanks! You will love it!