Pasta Pomodoro
Try this Pasta Pomodoro recipe, or contribute your own.
Try this Pasta Pomodoro recipe, or contribute your own.
- Carbohydrate 4.0055475 g
- Cholesterol 0 mg
- Fat 12.959200010905 g
- Fiber 0.17399999499321 g
- Protein 0.7261 g
- Saturated Fat 1.78950200150577 g
- Serving Size 1 1 Serving (146g)
- Sodium 39.4382864585515 mg
- Sugar 3.83154750500679 g
- Trans Fat 0.365052000295307 g
- Calories 132 calories
Step-by-step
- Heat extra virgin olive oil in a saucepan over medium heat.
- Add shallots and garlic then saute for two minutes.
- Add chopped tomatoes, half the basil, and the sugar then turn heat up slightly to bring to a boil.
- Turn heat back down to medium then simmer until desired consistency is reached, 20-30 minutes depending on how juicy your tomatoes are, smashing tomatoes against the side of the pan with a spatula every so often.
- Meanwhile bring a large pot of water to a boil then add a generous amount of salt.
- Add pasta then cook until al dente.
- Drain then return pasta to the pot to keep warm.
- Season sauce with pepper and lots of salt then stir in butter and remaining basil.
- Taste then add more salt or pepper if necessary and then mix with cooked spaghetti and serve.
My Go-To Weeknight Pasta Pomodoro
As a busy working mom, finding time to cook a delicious and healthy meal can feel like a monumental task. But let me tell you, this Pasta Pomodoro recipe is my saving grace. It’s quick, easy, and incredibly satisfying – perfect for those evenings when I'm short on time but don't want to compromise on flavour. This recipe isn't just about throwing together ingredients; it's about creating a comforting, vibrant dish that the whole family will enjoy. The simple ingredients allow the natural sweetness of the tomatoes to shine, creating a sauce that’s both rich and refreshing. It's a dish that evolves with the seasons; in summer, I use the freshest, ripest tomatoes I can find, while in the winter, I might opt for canned San Marzano tomatoes for that deep, concentrated flavour.
The beauty of this recipe lies in its adaptability. Feel free to experiment with different types of pasta – I often switch things up with gluten-free spaghetti or even whole wheat. You can also add other vegetables, like spinach or mushrooms, for an extra nutritional boost. Or, if you're feeling adventurous, try adding a pinch of red pepper flakes for a touch of heat. The possibilities are endless! But even without any additions, the basic recipe is a winner. The secret? Letting the tomatoes simmer gently, allowing their juices to reduce and create a rich, flavourful sauce. It’s this slow cooking process that transforms simple ingredients into something truly special. Don’t rush this part; the longer it simmers, the better it tastes.
Beyond being a quick and easy weeknight meal, this Pasta Pomodoro holds a special place in my heart. It’s a dish that reminds me of simpler times, of family dinners around the table, and the warmth that comes from sharing a simple, delicious meal together. It’s a reminder that even amidst the chaos of everyday life, there’s always time for a little bit of culinary joy. And it's a recipe I'll undoubtedly continue to make for years to come. The aroma alone is enough to transport me back to those happy moments, making it more than just a meal; it's a memory, a tradition, a little slice of happiness on a plate.
This Pasta Pomodoro isn’t just a dish; it’s a testament to the power of simple ingredients and the joy of creating something delicious from scratch. It's a reminder that even the busiest of schedules can accommodate a delicious, healthy, and satisfying meal. So, next time you're looking for a quick and easy dinner solution, look no further. Give this recipe a try, and you’ll find yourself adding it to your regular rotation in no time. It's more than just pasta; it's an experience.
Beyond the Recipe:
This pasta dish is a perfect example of how simple ingredients can create a symphony of flavor. The key is to use high-quality ingredients – fresh basil, ripe tomatoes, and good olive oil make all the difference. Don’t be afraid to experiment with different types of tomatoes; each variety brings a unique flavor profile to the dish. And remember, the sauce is best when it’s allowed to simmer slowly, developing depth and richness. Take your time, enjoy the process, and savor the delicious result. It’s a simple act of cooking that can bring immense satisfaction.
