Spaghetti al Pomodoro

We’ve reached the portion of summer when it’s so hot the cicadas start buzzing mid-morning and become absolutely deafening by bedtime.

The all-day cicada choir is usually an indication that garden tomatoes are ready to be picked, then promptly used to make Spaghetti al Pomodoro.

This simple, light, and refreshing Italian tomato sauce is like summer on a plate, and I look forward to making it all year long.

Pomodoro is the ULTIMATE fresh tomato sauce!

Watch How to Make It

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Pasta Pomodoro Sauce

Pomodoro means “tomato” in Italian, and pomodoro sauce is a pasta sauce made from fresh tomatoes, olive oil, salt, fresh garlic, and fresh basil.

Are you sensing a theme here? Fresh, fresh, fresh!

Spaghetti al Pomodoro, or simply spaghetti pomodoro, is the tomato sauce swirled with cooked spaghetti. Angel hair or linguine are fantastic choices too.

Main Ingredients Needed

• Fresh tomatoes: I typically use vine-ripened tomatoes, but this recipe will work with any ripe, fresh, preferably local tomato.
• Shallots and garlic: add craveable flavor to the sauce.
• Fresh basil: torn into the sauce near the end of the cooking process so its herby flavor is still at its peak when serving.
• Butter: isn’t typically added to pomodoro sauce, though I personally love how it smoothes out the flavor.
• Parmesan cheese: is freshly grated on top of each bowl just before eating.

Family Friendly Recipe

Making this recipe always reminds me of the trip my husband and I took to the Amalfi Coast nearly 100 years ago (give or take a year or two). We stayed in the quiet, tiny town of Praiano, just down the coast from touristy Positano, and on our daily walks up and down the stone stairways that got you everywhere you needed to go, we could hear and smell the residents cooking.

There were several times I had to hold my husband back from knocking on someone’s door, asking to stay for dinner!

Here in the present day, my entire family adores this dish. Spaghetti al Pomodoro is the perfect example of simple is best. Combine a few fresh, everyday ingredients to make this swirly, irresistible dinner tonight.

Gluten Free Focaccia pairing optional, but recommended!

How to Make Spaghetti al Pomodoro

Step 1: Prep the tomatoes.

Start by peeling large, vine-ripened tomatoes. We do this by scoring the bottom of the tomatoes with an “X” then boiling them briefly to loosen the skin.

Carefully add the scored tomatoes to a large pot of boiling water then cook for 30 seconds.

Transfer the tomatoes to a colander to drain then, once they’re cool enough to handle, peel away the skins and discard. Easy!

Chop the peeled tomatoes then transfer – seeds, juices, and all – to a bowl and set aside.

Step 2: Start the sauce.

Heat a large skillet with high sides, or a medium-sized Dutch Oven, over medium heat then add extra virgin olive oil.

Once hot, add chopped shallots then saute until tender, 3-5 minutes. Add pressed or minced fresh garlic cloves then saute until extremely fragrant but not browned, another 30 seconds.

Step 3: Simmer the sauce.

Add the chopped tomatoes to the pan with a pinch of sugar then simmer for 30 minutes, smashing the tomatoes against the bottom and sides of the pan every so often with a rubber spatula to smooth the sauce out, and turning the heat down to medium-low if necessary to reduce splatters.

When the sauce has 5 minutes left to cook, add fresh basil leaves torn into small pieces, plus butter, salt, and freshly cracked pepper. 

Step 4: Boil the spaghetti.

When the sauce has 15 minutes or so left to cook, bring the pot of water you used to boil the tomatoes in back up to a boil and season generously with salt. Add spaghetti noodles then you have two options:

1. Drain the pasta: Cook the pasta until it’s al dente, drain, then scoop onto plates and serve the pomodoro sauce on top.
2. Finish the pasta in the sauce: Cook the pasta until it’s just shy of al dente then transfer it to the sauce pot with tongs to finish cooking directly in the sauce. Add splashes of pasta cooking water if needed to cook the pasta all the way through.

Personally, I prefer method 2 because it infuses the pasta with the sauce.

That’s all she wrote! I’m telling you, make this once and you’ll be planting tomatoes next summer JUST so you can make it on demand.

SO fresh, SO light, SO darn delicious. I hope you love every last bite of Spaghetti al Pomodoro – enjoy!

More Easy Italian Dinner Ideas

• Crispy Gluten-Free Chicken Cutlets
• Chicken Meatballs
• Gluten Free Lasagna
• Gluten Free Meatballs
• Pink Sauce Pasta
• Pasta Fresca
• Gluten Free Focaccia

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Spaghetti al Pomodoro

4.9 from 9 votes

by Kristin Porter

Prep: 20 minutes mins

Cook: 30 minutes mins

Total: 50 minutes mins

Servings: 8

GFGluten FreeVMeatlessEFEgg FreeLFLow Fat

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Spaghetti al Pomodoro is the perfect recipe to highlight ripe and juicy summer tomatoes. This simple pasta dish is fresh and light!

Ingredients

• 2-1/2 lbs ripe vine-ripened tomatoes, ~4 large tomatoes
• 1/4 cup extra virgin olive oil
• 1 shallot, chopped
• 4 garlic cloves, pressed or minced
• pinch of sugar
• 1/4 cup fresh basil leaves
• 2 Tablespoons butter
• 3/4 teaspoon salt
• freshly cracked pepper, to taste
• 12 oz spaghetti
• freshly grated parmesan cheese, for serving (optional)

Directions 

• Bring a large pot of water to a boil over high heat. Score the bottom of the tomatoes with a shallow “X” then carefully add to the pot and boil for 30 seconds. Remove tomatoes to a colander then place a lid on top of the pot and turn heat down to low to keep warm for cooking the pasta.
• Once tomatoes aren’t hot to the touch, peel away and discard the skins. Chop tomatoes then add – juices, seeds and all – to a bowl and set aside.
• Heat extra virgin olive oil in a large skillet with high sides or medium-sized Dutch oven over medium heat. Add shallots then saute under tender, 3-5 minutes. Add garlic then saute until very fragrant but not browned, 30 seconds.
• Add chopped tomatoes and sugar then stir to combine and simmer until sauce reaches desired consistency, 25-30 minutes, smashing tomatoes against the sides and bottom of the skillet with a spatula every so often and turning the heat down if necessary to reduce splattering.
• During the last 5 minutes of the cooking process, tear in fresh basil leaves and add butter, salt, and pepper. Stir to combine then taste and add more salt and pepper if desired.
• When the sauce has 15 minutes left to cook, bring the pot of water back to a boil then add 1 Tablespoon salt. Add spaghetti then cook until al dente and drain. Scoop cooked pasta into bowls then top with desired amount of pomodoro sauce and parmesan cheese, if using.
• Tip: If you’d prefer to finish cooking the pasta in the sauce (vs draining it and serving the sauce on top) use tongs to transfer the pasta when it’s just shy of al dente into the sauce then stir and cook until al dente. You may need to add a splash of pasta cooking water if necessary to cook the pasta all the way through.

Nutrition

Calories: 257kcal, Carbohydrates: 35g, Protein: 6g, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 8mg, Sodium: 247mg, Potassium: 249mg, Fiber: 2g, Sugar: 3g, Vitamin A: 600IU, Vitamin C: 9mg, Calcium: 21mg, Iron: 1mg

Nutritional values are estimates only. Please read our full nutrition information disclaimer.

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Photos by Ashley McLaughlin

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