Name: Pasta Pomodoro
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Cuisine: Italian
Ingredients: ¼ cup olive oil; 1 medium yellow onion chopped; 5 garlic cloves minced; 1/4 teaspoon crushed red pepper flakes; 1 28- ounce can San Marzano whole peeled tomatoes puréed in a food processor or blender; 1/2 teaspoon kosher salt; 1/4 cup chopped basil; 12 ounces spaghetti; 2 tablespoons unsalted butter cut into pieces; ¼ cup finely grated Parmesan cheese; Extra basil and Parmesan for garnish; Extra basil and Parmesan for garnish

This pasta pomodoro recipe is a simple Italian pasta dish with an easy homemade tomato sauce. Ready in 30 minutes, it's the perfect weeknight dinner.

Pasta pomodoro is one of those dishes that sounds fancy but is actually the simplest weeknight pasta dinner you can make. Pomodoro means tomato in Italian, and that's exactly what this is: a simple pasta dish built around a quick, easy homemade tomato sauce. I make this at least twice a month because it comes together with pantry staples and tastes like something you'd order at an Italian trattoria. Sometimes the best meals are the ones with the fewest ingredients, and this one proves it every time.

Why You’ll Love This Pasta Pomodoro

It takes about 30 minutes from start to finish, so you can have a satisfying dinner on the table even on busy nights.
The sauce uses just a handful of ingredients, olive oil, onion, garlic, San Marzano tomatoes, basil, and butter, but the flavor is rich and bright.
It's a family favorite pasta that pleases both kids and adults, especially if you keep the red pepper flakes mild or leave them out.

Key Ingredients for Authentic Pasta Pomodoro

San Marzano whole peeled tomatoes: These are the gold standard for tomato sauce. They're grown in a specific region of Italy and have a sweeter, less acidic flavor than other canned tomatoes. If you can't find them, use any good-quality whole peeled tomatoes and add a pinch of sugar to compensate.
Fresh basil: The bright, peppery flavor of fresh basil is essential to this dish. Dried basil won't give you the same result. Look for bunches with vibrant green leaves and no wilting.
Parmesan cheese: Use a block of real Parmigiano-Reggiano and grate it yourself. Pre-grated cheese often contains anti-caking agents that prevent it from melting smoothly into the sauce.

Kitchen Tools for Making Pasta Pomodoro

Large skillet (12-inch or similar) for the sauce
Food processor or blender to puree the tomatoes
Large pot for boiling pasta
Colander for draining pasta
Box grater or microplane for fresh Parmesan

Tips for Making the Best Pasta Pomodoro at Home

The key to this sauce is starting with good canned tomatoes. I only use San Marzano whole peeled tomatoes, they're sweeter and less acidic than other brands, which makes a big difference when you're working with so few ingredients. Before you start cooking, puree the tomatoes in a food processor or blender so the sauce is smooth. For the pasta, spaghetti is classic, but bucatini, angel hair, or fettuccini all work well. I like to add a pinch of crushed red pepper flakes for a little warmth, but if you're serving kids who are sensitive to heat, you can skip them. And don't forget to reserve about half a cup of the pasta water before draining, that starchy water helps the sauce cling to the noodles and gives it a silky finish.

Expert Tips for Perfect Pasta Pomodoro Sauce

Let the sauce simmer for the full 20 minutes, you'll see it reduce and thicken slightly, and the flavors will concentrate. Don't rush this step. When you add the cooked pasta back to the pot, pour in the sauce and a splash of the reserved pasta water, then toss everything together over low heat. The starch in the water helps the sauce coat each strand evenly. Stir in the butter and Parmesan at the very end, off the heat, so they melt into the sauce without separating. That final touch gives the dish a glossy, restaurant-quality finish.

Pasta Pomodoro Variations to Try

This recipe is easy to adapt. For a heartier meal, brown some Italian sausage or diced chicken breast before starting the sauce, then stir it back in at the end. You can also toss in a handful of baby spinach or sliced zucchini when you add the basil, they'll wilt right into the sauce. If you're dairy-free, skip the butter and Parmesan and finish the pasta with a drizzle of good olive oil and a sprinkle of nutritional yeast for a cheesy flavor. And feel free to swap the spaghetti for bucatini, fettuccine, or even short pasta like penne, just adjust the cooking time accordingly.

What to Serve with Pasta Pomodoro for a Complete Meal

Pasta pomodoro is satisfying on its own, but I like to round it out with a crisp green salad dressed with lemon and olive oil. A hunk of crusty bread on the side is perfect for soaking up any extra sauce left in the bowl. If you want to add protein, grilled chicken or sautéed shrimp are natural pairings, just slice them and toss them in with the pasta. Finish each plate with a sprinkle of fresh basil and a generous grating of Parmesan.

How to Store Leftover Pasta Pomodoro

Leftover pasta pomodoro keeps well in the fridge for up to four days. Store it in an airtight container. The pasta will continue to absorb the sauce as it sits, so when you reheat it, add a tablespoon or two of water to loosen things up. The flavor actually gets better after a day or two.

Can You Freeze Pasta Pomodoro?

If you want to freeze this dish, I recommend freezing the sauce on its own. Let it cool completely, then transfer it to a freezer-safe container or zip-top bag. It will keep for up to three months. When you're ready to serve, thaw the sauce in the fridge overnight, reheat it in a skillet, and cook fresh pasta to go with it. Freezing the cooked pasta is possible, but the texture will be softer after thawing, so fresh pasta is the better choice.

Best Ways to Reheat Pasta Pomodoro

The best way to reheat pasta pomodoro is in a skillet over medium-low heat. Add a splash of water or vegetable broth to bring back the sauce's consistency, and stir until everything is hot. If you're in a hurry, the microwave works too, just cover the bowl and heat in 30-second bursts, stirring between each. Either way, add a little fresh basil at the end to revive the flavor.