Pasta al Pomodoro
Pasta al Pomodoro is all about the tomatoes! This incredibly simple Italian dish is easy to make and only uses a few ingredients. During tomato season you can make this pasta with fresh tomatoes, but for those other months of the year, this canned tomato version is perfect.
Equipment
Ingredients
- ½ Pound spaghetti or bucatini
- 3 Tablespoons olive oil
- 2 Cloves garlic thinly sliced
- 1 14 Ounce Can Datterini or San Marzano tomatoes
- 2 Tablespoons unsalted buter
- Kosher salt
- Fresh basil for serving
- Parmigiano Reggiano for serving
Instructions
- Bring a large pot of water to a boil and salt it well.
- Add the tomatoes to a food processor and pulse until almost completely smooth.
- Add the olive oil and garlic to a pan over medium heat. Cook, stirring, until garlic is lightly golden. Add the tomatoes and season with salt. Simmer for 10-15 minutes.
- Meanwhile, cook the pasta to 1 minute shy of al dente. Add the pasta to the sauce along with the butter and a splash of the pasta cooking water. Toss to combine.
- Serve with a drizzle of olive oil, fresh basil and Parmigiano Reggiano. Enjoy!
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