Pasta Pomodoro

Beth Pierce


This Pasta Pomodoro is spaghetti pasta smothered in a homemade tomato sauce seasoned with garlic, fresh basil, and crushed red pepper all topped with freshly grated Parmesan Cheese. There is no need to visit the local Italian restaurant when you can make this fresh in your kitchen where you control the ingredients and the seasonings. Homemade pasta dishes are one of my son’s absolute favorites and are always a welcome site on the kitchen table. I love to serve this tasty dish with Easy Garlic Knots and Bacon Wrapped Asparagus.


☆☆☆☆☆ 0 votes

10 Min
30 Min
Stove Top


  • 1 can(s)
    peeled tomatoes
  • 3 Tbsp
    olive oil
  • 1 small
    onion finely chopped
  • 4 clove
    garlic minced
  • 1/4 tsp
    crushed red pepper
  • 1/4 c
    chopped fresh basil
  • ·
    salt and pepper to taste
  • 12 oz
  • 3 Tbsp
    butter cut in 1 tablespoon increments
  • 1/2 c
    grated parmesan cheese
  • ·
    fresh basil leaves (garnish)

How to Make Pasta Pomodoro


  1. Place a large pot of water on the stove to boil.
  2. Puree the tomatoes in a blender or food processor.
  3. Heat the olive oil in a large skillet over medium low heat. Add the onion and cook until soft stirring several times; 7-10 minutes Add the garlic and red pepper flakes cooking for 1 minute stirring constantly. Add the pureed tomatoes and simmer until the sauce is thickened; 15-20 minutes. While the sauce is simmering cook the spaghetti in the boiling water according to package directions and drain well.
  4. Add the fresh basil and season with salt and pepper to taste. Add the spaghetti to the sauce and toss to coat. Stir in the butter and Parmesan Cheese. If desired top with more Parmesan cheese and fresh basil leaves

Printable Recipe Card

About Pasta Pomodoro

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian

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