Pasta al Pomodoro (Tomato, Garlic, Olive Oil, Basil)
The simplest Italian pasta, done right. Ripe tomatoes, good olive oil, garlic, and fresh basil. Technique-forward, minimal ingredients, maximum flavor.
Ingredients
Instructions
-
If using fresh tomatoes, score an X on the bottom of each. Blanch in boiling water for 30 seconds, then immediately transfer to ice water. Peel, remove cores, and crush by hand into a bowl. If using canned, crush the whole tomatoes by hand.
Tip: Fresh, ripe summer tomatoes make a difference here. In winter, quality canned San Marzanos are better than unripe fresh. -
Bring a large pot of water to a boil. Salt generously—it should taste like the sea.
-
In a large, wide pan or skillet, heat 3 tablespoons olive oil over medium heat. Add the sliced garlic and cook gently until just golden, about 2 minutes. Watch carefully—burnt garlic is bitter.
-
Add the crushed tomatoes to the pan. Season with salt and pepper. If using red pepper flakes, add now. Simmer gently for 15–20 minutes, stirring occasionally, until sauce thickens and oil starts separating at the edges.
Tip: The oil separating means the water has cooked out. This is what you want. -
Cook pasta 2 minutes less than package directions (it should be quite firm). Reserve 1 cup pasta water before draining.
-
Add drained pasta directly to the sauce. Toss over medium heat, adding pasta water a few tablespoons at a time, until sauce coats every strand and pasta finishes cooking—about 2 minutes.
-
Remove from heat. Tear basil leaves and add to the pasta. Drizzle with remaining 2 tablespoons olive oil. Toss again.
-
Serve immediately. Pass parmesan at the table if using.
Storage & Meal Prep
Leftover dressed pasta keeps in the refrigerator for up to 2 days but is best eaten fresh. The sauce on its own stores well for up to 5 days refrigerated or 3 months frozen. Reheat pasta with a splash of water in a covered pan over low heat to revive the sauce.
FAQ
Should I use fresh or canned tomatoes for pasta pomodoro?
In summer, ripe fresh tomatoes are unbeatable. During the rest of the year, high-quality canned San Marzano tomatoes are actually better than bland, out-of-season fresh ones. The key is starting with tomatoes that taste good on their own.
Why do I cook the pasta 2 minutes less than the package says?
The pasta finishes cooking in the sauce, absorbing its flavor in the process. This technique, called 'risottare' in Italian, creates a silkier, more cohesive dish where the sauce clings to every strand instead of sitting on top.
Can I make pasta pomodoro without fresh basil?
Fresh basil is ideal, but dried basil added to the sauce while it simmers works in a pinch. You could also finish with fresh parsley or a drizzle of good olive oil. Avoid dried basil as a garnish — it lacks the fragrance of fresh.
Nutrition Facts
Customize Ingredients
Per Serving
The Story Behind This Dish
This is the pasta I grew up with. Nothing fancy—just tomatoes, olive oil, garlic, and basil. The kind of dish that proves you don’t need twenty ingredients to make food memorable.
The secret isn’t in exotic ingredients. It’s in the technique: cooking the sauce until it concentrates, finishing the pasta in the sauce (not drowning it after), and using good olive oil both during cooking and as a final drizzle.
When tomatoes are in season, use fresh. When they’re not, quality canned San Marzanos are better than mealy out-of-season fruit. Either way, the result should taste like summer in a bowl.
This is Mediterranean cooking at its purest: simple ingredients, proper technique, and the restraint to know when to stop adding things.
You Might Also Like
Desserts Easy Baked Fruit with Yogurt and Honey
Simple, satisfying Mediterranean dessert. Warm baked fruit with cool creamy yogurt and a drizzle of honey. Naturally sweet, barely any work.
Main Dishes Medium Barley Risotto with Mushrooms, Garlic, and Parsley
Creamy barley risotto with earthy mushrooms and fresh parsley. All the comfort of traditional risotto with the nutty depth of whole grain barley.
Salads Easy Barley Salad with Herbs, Cucumbers, and Olives
Chewy barley, crunchy cucumber, and briny olives in a lemony herb dressing. A satisfying grain salad perfect for meal prep.
Soups & Stews Easy Barley and Vegetable Soup
Hearty barley soup loaded with vegetables and finished with herb oil. Old-fashioned comfort with modern nutrition.