Classic Pomodoro Pasta Recipe: Simple, Fresh, and Packed with Flavor

Classic Pomodoro Pasta Recipe: Simple, Fresh, and Packed with Flavor Imagine a dish that’s light, fresh, and full of the rich taste of ripe tomatoes. That’s pasta pomodoro—a simple Italian classic that’s all about quality ingredients and perfect flavor. With this recipe, you’ll create a delicious pasta that’s easy to make but tastes like a special meal straight from a trattoria in Italy. This pomodoro pasta recipe serves four people and requires only a few fresh ingredients: 400g pasta (spaghetti or penne are great choices) 500g ripe tomatoes (San Marzano or Roma for best flavor) 3 tbsp olive oil 3 cloves of garlic, finely chopped Salt and black pepper to taste A handful of fresh basil leaves Freshly grated Parmesan cheese for serving To start, bring a large pot of salted water to a boil and cook the pasta until it’s al dente, about 8-10 minutes. Remember to save about a half-cup of the pasta water before draining it. This starchy water will help you adjust the sauce’s consistency later if needed. While the pasta is cooking, you’ll prepare the star of the show—the pomodoro sauce. Begin by heating olive oil in a large skillet over medium heat. Add the garlic and cook for just a minute until fragrant. Garlic adds a deep, aromatic base to the sauce, but be careful not to let it brown. Next, add the tomatoes. If using fresh tomatoes, it’s best to peel and crush them beforehand. This can be done by scoring an “X” on each tomato, blanching them in boiling water for 30 seconds, and then peeling off the skins. If you’re short on time, canned San Marzano tomatoes work beautifully as well. Season with salt and black pepper, and let the sauce simmer gently for about 15-20 minutes, stirring occasionally until it reduces slightly and the flavors come together.