Pasta Pomodoro

4.6(150)

Unlike robust marinara, which takes an hour or more to reduce, pomodoro sauce is light, bright, and comes together in a fraction of the time.

by Oliver Strand·published 2011-04-12

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Servings

4 servings

Total time

40 min

Calories / serving

—

Ingredients (10)

serves

1 28-oz. can whole peeled tomatoestomato
¼ cup extra-virgin olive oilolive-oil
1 medium onion, finely choppedonion
4 garlic cloves, finely choppedgarlic
Pinch of crushed red pepper flakesred-pepper-flakes
Kosher saltsalt
3 large sprigs basilbasil
12 oz. bucatini or spaghettispaghetti
¼ cup finely grated Parmesan or Pecorino, plus more for servingpecorino
2 Tbsp. unsalted butter, cut into piecesbutter

Instructions (6 steps)

01Process one 28-oz. can whole peeled tomatoes in a food processor until smooth.
02Heat ¼ cup extra-virgin olive oil in a large skillet over medium-low. Cook 1 medium onion, finely chopped, stirring occasionally, until translucent and softened, 10–12 minutes. Add 4 garlic cloves, finely chopped, and cook, stirring often, until fragrant and softened, about 3 minutes. Add a pinch of crushed red pepper flakes; cook, stirring, 1 minute.
03Increase heat to medium and add puréed tomatoes to skillet; season lightly with kosher salt. Bring to a simmer and cook, stirring occasionally, until sauce is slightly thickened and flavors have melded, 20–25 minutes. Remove from heat and stir in 3 large basil sprigs.

05Pluck out and discard basil sprigs. Stir reserved pasta cooking liquid into sauce and bring to a boil. Add pasta and cook, tossing vigorously, until pasta is al dente and sauce thickens and coats pasta, about 2 minutes. Remove from heat and add ¼ cup finely grated Parmesan or Pecorino and 2 Tbsp. unsalted butter, cut into pieces; toss until combined and cheese is melted.

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Not rich — missing servings, total time, or calories.