Pasta Pomodoro

Fresh. Simple. Totally delicious. This Linguine Pasta Pomodoro recipe will be your new family favorite. It uses only fresh ingredients and is ready in 30 minutes!

What is Pasta Pomodoro?

"Pomodoro" is Italian for tomato. So, Pasta Pomodoro is pasta with tomato sauce. For this recipe, we used fresh tomatoes, cooking them with olive oil and herbs. The result is a "chunky" fresh sauce that absorbs beautifully into linguine pasta. Like our Linguine with Clams or Pappardelle Pasta, this dish is an easy weeknight meal with bold flavor.

Jump to:

• What is Pasta Pomodoro?
• Ingredients
• Instructions
• Top tip
• Wine Pairing
• What pasta is best for Pomodoro?
• Storage
• FAQ
• What to serve Pasta Pomodoro
• Pasta Pomodoro recipe
• Related Recipes

Ingredients

• LINGUINE: we like linguine because it absorbs this sauce best. You can also use tagliatelle, angel hair pasta or spaghetti.
• CHERRY TOMATOES: fresh cherry tomatoes or Roma tomatoes work best
• SHALLOTS: diced shallots
• GARLIC: fresh garlic cloves, chopped (minced)
• RED PEPPER FLAKES: (optional)
• CRACKED BLACK PEPPER: fresh pepper
• SALT: sea salt or kosher salt
• OLIVE OIL: use the best quality extra virgin olive oil you can afford
• BUTTER: we like salted butter for this recipe
• FRESH BASIL LEAVES: fresh basil works best
• PARMESAN CHEESE: freshly grated parmesan cheese

*see recipe card for quantities.

Instructions

1. Heat a large sauté pan over medium heat and add olive oil, shallot, garlic, red pepper flakes, black pepper and tomatoes.
2. Cook pasta according to package directions. When done reserve ½ C pasta water.
3. While pasta is cooking, use a fork and as tomatoes start to soften, slowly smash them being careful not to get “squirted” by the tomatoes.
4. Continue to cook until pasta is done. Add the drained pasta to the sauté pan and reduce heat to medium low, stirring occasionally for 4-5 minutes. 
5. Add butter and turn heat off. Tear the basil leaves and add to pasta.
6. Dish out and top with fresh Parmesan cheese.

Top tip

Fresh, quality ingredients make the best Pomodoro Sauce. Use fresh, locally grown tomatoes if possible, and the best quality olive oil you can afford. Good quality Italian Parmigiano Reggiano also adds depth of flavor.

Wine Pairing

We've partnered with our friends at The Simple Grape to create this easy-to-make pasta recipe that pairs perfectly with their Pinot Noir. Just like the recipe, this California wine line uses only the finest, local ingredients to produce a "better for you" wine with a simple philosophy: nothing added, nothing taken away. Simple Grape wines are low in sugar and carbs, all natural, gluten-free, and vegan, while retaining full alcohol.

What pasta is best for Pomodoro?

We love the texture and thickness of Linguine Pasta for this recipe. It absorbs the flavors of the sauce very well to create the perfect "al dente" bite. If you don't have linguine on hand, you can also use spaghetti, fettuccine, or angel hair pasta.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a sauté pan over medium heat, adding olive oil if necessary.
Make ahead: sauce can be made ahead of time and refrigerated.

This post is sponsored by our friends at The Simple Grape. All opinions are our own.

FAQ

What to serve Pasta Pomodoro

• Grilled Romaine Caesar salad
• Rosemary & Olive Oil Focaccia
• Burrata Toast
• a bottle of Simple Grape Pinot Noir

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