Table of Contents

Toggle

#Pasta al pomodoro fresco

Print Recipe Pin Recipe

Course Main Course

Cuisine Italian

Equipment

• Equipment Needed: Large pot, skillet, wooden spoon, colander, knife, cutting board, measuring cups, and spoons

Ingredients

  

• For the Pasta
• 400 g 14 oz spaghetti or your favorite pasta
• Salt for boiling water
• For the Sauce
• 6 ripe tomatoes preferably San Marzano or any fresh tomatoes, diced
• 3 tablespoons extra virgin olive oil
• 2 garlic cloves minced
• Fresh basil leaves roughly torn (about 10 leaves)
• Salt and freshly cracked black pepper to taste
• A pinch of red pepper flakes optional, for a kick
• Optional Ingredients for Variations
• Grated Parmesan cheese or Pecorino Romano for serving
• Fresh mozzarella diced (for a creamier texture)
• Cooked vegetables like zucchini or bell peppers for added flavor and nutrition

Instructions

 

• Step 1: Cook the Pasta
• Boil Water: In a large pot, bring salted water to a boil. Use about 1 tablespoon of salt for every 4 liters (1 gallon) of water.
• Cook Pasta: Add the pasta to the boiling water and cook according to package instructions until al dente (usually about 8-10 minutes). Stir occasionally to prevent sticking.
• Step 2: Prepare the Sauce
• Sauté Garlic: While the pasta is cooking, heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant but not browned.
• Add Tomatoes: Toss in the diced tomatoes, salt, black pepper, and red pepper flakes (if using). Cook for about 10 minutes, stirring occasionally until the tomatoes break down and create a sauce.
• Add Basil: Stir in the torn basil leaves just before removing the sauce from the heat. This will keep the flavor fresh and vibrant.
• Step 3: Combine Pasta and Sauce
• Drain Pasta: Once the pasta is cooked, reserve about 1 cup of the pasta cooking water, then drain the pasta in a colander.
• Mix Together: Add the drained pasta directly to the skillet with the sauce. Toss well to combine, adding a little reserved pasta water if the sauce is too thick.
• Tips and Variations
• Vegetarian/Vegan: This dish is naturally vegetarian and can easily be made vegan by omitting cheese or using a plant-based alternative.
• Gluten-Free Option: Use gluten-free pasta, and ensure the other ingredients (like the olive oil and tomatoes) are certified gluten-free.
• Extra Flavor: For a richer flavor, try adding a splash of balsamic vinegar or a teaspoon of sugar to balance the acidity of the tomatoes.

Pasta al Pomodoro Fresco is a quintessential Italian dish that’s all about simplicity and fresh ingredients. It captures the essence of Italian cooking with its vibrant tomato flavor and delightful texture. From my own personal experience, this dish is not only easy to make but also incredibly satisfying, whether you’re enjoying a quiet dinner at home or entertaining friends. Let me show you how I make this classic pasta dish that everyone will love.

Notes on What to Expect

Expect a burst of fresh flavors with every bite. This dish showcases the beauty of simple ingredients, letting the tomatoes and basil shine. The versatility of Pasta al Pomodoro Fresco allows you to customize it with whatever you have on hand, making it a go-to recipe for any occasion.

Now you’re ready to enjoy a delicious bowl of Pasta al Pomodoro Fresco that will impress anyone at your table. Happy cooking.

Quick Meal Facts

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Time to Stand: 5 minutes
• Total Time: 35 minutes
• Ease of Cooking: Easy
• Servings: 4
• Calories: Approximately 350 calories per serving
• Cost of Ingredients: $10 – $15 (varies by location)
• Cuisine: Italian
• Course: Main
• Equipment Needed: Large pot, skillet, wooden spoon, colander, knife, cutting board, measuring cups, and spoons
• Check out the right equipment and Ingredients that you need for making  #pastaalpomodorofresco   here

Ingredients

For the Pasta

• 400g (14 oz) spaghetti or your favorite pasta
• Salt (for boiling water)

For the Sauce

• 6 ripe tomatoes (preferably San Marzano or any fresh tomatoes), diced
• 3 tablespoons extra virgin olive oil
• 2 garlic cloves, minced
• Fresh basil leaves, roughly torn (about 10 leaves)
• Salt and freshly cracked black pepper, to taste
• A pinch of red pepper flakes (optional, for a kick)

Optional Ingredients for Variations

• Grated Parmesan cheese or Pecorino Romano (for serving)
• Fresh mozzarella, diced (for a creamier texture)
• Cooked vegetables like zucchini or bell peppers for added flavor and nutrition
• Check out the right equipment and Ingredients that you need for making  #pastaalpomodorofresco   here

Method

Step 1: Cook the Pasta

1. Boil Water: In a large pot, bring salted water to a boil. Use about 1 tablespoon of salt for every 4 liters (1 gallon) of water.
2. Cook Pasta: Add the pasta to the boiling water and cook according to package instructions until al dente (usually about 8-10 minutes). Stir occasionally to prevent sticking.

Step 2: Prepare the Sauce

1. Sauté Garlic: While the pasta is cooking, heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant but not browned.
2. Add Tomatoes: Toss in the diced tomatoes, salt, black pepper, and red pepper flakes (if using). Cook for about 10 minutes, stirring occasionally until the tomatoes break down and create a sauce.
3. Add Basil: Stir in the torn basil leaves just before removing the sauce from the heat. This will keep the flavor fresh and vibrant.

Step 3: Combine Pasta and Sauce

1. Drain Pasta: Once the pasta is cooked, reserve about 1 cup of the pasta cooking water, then drain the pasta in a colander.
2. Mix Together: Add the drained pasta directly to the skillet with the sauce. Toss well to combine, adding a little reserved pasta water if the sauce is too thick.

Tips and Variations

• Vegetarian/Vegan: This dish is naturally vegetarian and can easily be made vegan by omitting cheese or using a plant-based alternative.
• Gluten-Free Option: Use gluten-free pasta, and ensure the other ingredients (like the olive oil and tomatoes) are certified gluten-free.
• Extra Flavor: For a richer flavor, try adding a splash of balsamic vinegar or a teaspoon of sugar to balance the acidity of the tomatoes.
• Check out the right equipment and Ingredients that you need for making  #pastaalpomodorofresco   here

Nutritional Information

• Calories: Approximately 350 per serving (based on pasta and sauce only)
• Fat: 14g
• Carbohydrates: 50g
• Protein: 8g
• Fiber: 2g
• Sodium: Varies based on added salt

Troubleshooting Tips

• Sauce Too Acidic: If your sauce tastes too acidic, adding a pinch of sugar can help balance it out.
• Overcooked Pasta: If you accidentally overcook the pasta, add it to the sauce immediately to avoid further cooking. The sauce will also help mask the texture slightly.