Dinner

Pasta Pomodoro Recipe

Name: Pasta Pomodoro Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 lb. spaghetti; Kosher salt (for boiling water); 2 tbsp. extra-virgin olive oil; 1 small yellow onion, chopped; 3 garlic cloves, minced; 4 medium tomatoes, finely chopped (about 4 cups); Pinch of crushed red pepper flakes; Freshly ground black pepper, to taste; Salt, to taste; 2 tbsp. thinly sliced fresh basil, plus more for serving; Finely grated Parmesan cheese, for serving

ByMariam Harutyunyan August 11, 2026August 11, 2026

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Introduction

Pasta Pomodoro is a classic Italian dish that highlights the fresh flavors of ripe tomatoes and fragrant basil. This simple yet satisfying recipe is perfect for a quick weeknight dinner or a light lunch. Enjoy a taste of Italy with every bite.

A close-up view of a skillet full of spaghetti pasta mixed with small, chunky pieces of bright red and orange tomatoes, with thin strips of fresh green basil scattered on top, and tiny bits of minced garlic and crushed red pepper flakes spread evenly throughout. The noodles are a light cream color, smooth and slightly shiny, twisted and piled throughout the pan. The skillet edge is visible, showing a dark, slightly textured rim. The whole scene is set against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Kosher salt
1 lb. spaghetti

2 tbsp. extra-virgin olive oil
1 small yellow onion, chopped

3 garlic cloves, minced
4 medium tomatoes, finely chopped (about 4 cups)

Pinch of crushed red pepper flakes
Freshly ground black pepper
2 tbsp. thinly sliced fresh basil, plus more for serving

Finely grated Parmesan, for serving

Instructions

Step 1: In a large pot of boiling salted water, cook the spaghetti, stirring occasionally, until al dente according to the package directions. Reserve 1/2 cup of pasta water, then drain the pasta.
Step 2: In another large pot over medium heat, heat the olive oil. Add the chopped onion and cook, stirring occasionally, until softened, about 7 minutes. Add the minced garlic and cook, stirring, until fragrant, about 1 minute more.

Step 3: Add the chopped tomatoes to the pot and cook, stirring, until their juices are released, about 5 minutes. Stir in the crushed red pepper flakes, salt, and freshly ground black pepper. Reduce the heat to low and bring to a simmer. Cook, stirring occasionally, until the sauce is slightly reduced, about 15 minutes. Stir in the sliced fresh basil.
Step 4: Add the cooked spaghetti and 1/4 cup of the reserved pasta water to the sauce. Toss to combine, cooking for 1 to 2 minutes more while adding more pasta water as needed until the sauce is glossy and smooth.
Step 5: Serve topped with finely grated Parmesan and additional fresh basil.

Tips & Variations

Use the ripest tomatoes available for the best flavor, or substitute canned whole tomatoes in summer.
Add a splash of balsamic vinegar to the sauce for a subtle tang.
For a heartier dish, stir in cooked chicken or sautéed mushrooms.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water to loosen the sauce if needed.