Super Simple Pasta Pomodoro (15-17 Minutes)

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Pasta Pomodoro is a classic Italian dish that celebrates the simplicity and richness of ripe tomatoes. This flavorful and comforting dish features al dente pasta tossed in a vibrant tomato sauce infused with garlic, olive oil, and fresh basil. It’s a perfect go-to recipe when you’re short on time but craving a delicious and satisfying meal. The key to a great Pasta Pomodoro lies in using high-quality ingredients and allowing the flavors to shine through with minimal fuss. Let’s get cooking!

  • Prep Time: 5 minutes
  • Cook Time: 10-12 minutes
  • Total Time: 15-17 minutes
  • Yield: 2 servings 1x

Ingredients

Units Scale
  • 8 ounces spaghetti or your favorite pasta
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 can (14 ounces) diced tomatoes or 4–5 fresh tomatoes, diced
  • 1 teaspoon sugar
  • Salt and pepper to taste
  • Fresh basil leaves, chopped or torn
  • Grated Parmesan cheese, for serving (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain the pasta, reserving about 1/4 cup of the cooking water.
  2. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant and golden.
  3. Add the diced tomatoes to the skillet along with the sugar. Season with salt and pepper to taste. Simmer the sauce for about 5 minutes until it slightly thickens and the flavors meld together.
  4. Add the cooked pasta to the skillet with the tomato sauce. Toss well to coat the pasta evenly. If needed, add a splash of the reserved pasta cooking water to loosen the sauce.
  5. Remove the skillet from heat and sprinkle fresh basil leaves over the pasta. Give it a final toss to incorporate the basil.

Notes

For best results, choose ripe and flavorful tomatoes. If fresh tomatoes are not in season, canned diced tomatoes can be a convenient alternative. Feel free to adjust the seasoning according to your taste preference, adding a pinch of red pepper flakes for a hint of spice or a dash of balsamic vinegar for extra depth of flavor. Fresh basil is essential for the authentic taste of Pasta Pomodoro. If you don’t have fresh basil on hand, you can substitute it with dried basil, but fresh basil is highly recommended. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 410
  • Sugar: 5g
  • Sodium: 460mg
  • Fat: 11g
  • Carbohydrates: 68g
  • Fiber: 4g
  • Protein: 10g
  • Cholesterol: 0mg

Pair this with...

Caesar Side Salad

Start with fresh romaine lettuce—tear it into bite-sized pieces and toss it into a bowl. Drizzle on some Caesar dressing; you can make your own with garlic, anchovies, egg yolks, lemon juice, Dijon mustard, and olive oil, or use a store-bought version for convenience. Give the lettuce a good toss to ensure it's well-coated. Sprinkle on some grated Parmesan cheese for that sharp, savory punch. Top it off with croutons for that essential crunch. If you're feeling a bit fancy, a couple of anchovy fillets can be added on top. Serve immediately.

Garlic Bread

Grab a loaf of your favorite bread—baguette or ciabatta are classics. Slice it up, but not all the way through, so it fans out nicely. In a bowl, melt some butter and stir in minced garlic (as much or as little as you like), a sprinkle of salt, and maybe a touch of dried parsley for that extra flair. Generously brush or spread this garlicky goodness between the slices. Wrap the loaf in foil and pop it into a pre-heated oven. When it's golden and aromatic, pull it out and enjoy the buttery, crispy, garlicky delight.

Pesto Green Beans

Kick things off by bringing a pot of water to boil. Trim your fresh green beans and blanch them in the boiling water for just a couple of minutes—until they're bright green but still retain a bit of crunch. Drain and plunge them into icy water to halt the cooking and preserve that vibrant color. While the beans cool, whip up some pesto, either homemade or store-bought. For a quick homemade version, blend fresh basil, pine nuts, garlic, parmesan, olive oil, and a pinch of salt in a food processor. Toss the cooled green beans with a generous dollop of pesto, ensuring they're well coated.

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