Pasta Pomodoro Please

When it comes to cooking, tons of ingredients don’t necessarily equate to deliciousness. Sometimes the simplest of recipes are the best. This is the case for my very favorite pasta sauce….

You might have caught on by now that I love tomatoes. My adoration for them began as a kid growing up in Jersey, eating the giant tomatoes my grandpa grew in his garden. My love for tomatoes only grew when I studied abroad in Italy. I talked about this when I did a post about  classic tomato sauce awhile ago, but while in Sicily, I ate a ridiculous amount of tomatoes – a lot of the time in caprese salads or pasta pomodoro. I seriously never got sick of eating these dishes! If you ask different people, you’ll get different answers, but to me, a pomodoro sauce and a marinara sauce differ in that pomodoro is a chunky tomato sauce, while marinara (or what I tend to refer to just as tomato sauce) has a smoother consistency – less chunks, more sauciness.

The key to a flavorful pomodoro sauce is using ripe tomatoes and fresh basil. The sauce is easy to make, and light yet satisfying. No matter how many new sauces or pasta dishes I try, a simple pomodoro still has my heart!

Pasta Pomodoro

Foodie Loves Fitness

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Servings 4

Calories 435 kcal

Ingredients

  

1x2x3x

• 7 vine ripe tomatoes cut into bite-sized chunks
• 3 TBSP oil
• 1/4 cup fresh basil chopped
• 12 oz dry linguine or any other type of pasta
• 2 TBSP grated parmesan cheese plus more for sprinkling on top of dish (optional)
• 2 cloves garlic minced
• 1/2 TSP dried oregano
• A pinch of crushed red pepper flakes
• Salt & pepper to taste

Instructions

 

• In a large pan, warm 2 TBSP of olive oil over medium heat.
• Add the minced garlic, and cook for 1-2 minutes.
• Add the chopped tomatoes to the pan. Mix in the basil and oregano, add a hint of salt and pepper, and let the sauce cook for about 20 minutes.
• Meanwhile, boil water in a large pot and cook pasta according to directions. Stir the sauce every few minutes.
• Once the pasta is done, drain it and return back to the pot.
• Taste test the sauce, and add more salt & pepper accordingly.
• Pour the pomodoro sauce into the pasta pot. Add 2 TBSP of grated parmesan cheese and the remaining 1 TBSP of olive oil, then toss well.
• Divide evenly into 4 dishes, sprinkling more parmesan on top if you choose. Eat while it's still hot!

Nutrition

Calories: 435kcalCarbohydrates: 72gProtein: 13gFat: 12g

Tried this recipe?Let us know how it was!