Best 6 Spaghetti Pomodoro Recipes

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**Spaghetti Pomodoro: A Classic Italian Dish Made Easy**

Spaghetti pomodoro is a classic Italian dish that is both simple to make and bursting with flavor. Made with just a few fresh ingredients, this dish is a perfect weeknight meal or a special occasion dish. This article provides three different recipes for spaghetti pomodoro, each with its own unique flavor profile. The first recipe is a traditional version of the dish, made with fresh tomatoes, garlic, basil, and olive oil. The second recipe adds a bit of spice with the addition of chili flakes, while the third recipe uses roasted tomatoes for a smoky flavor. No matter which recipe you choose, you're sure to enjoy this delicious and versatile dish.

Here are our top 6 tried and tested recipes!

SPAGHETTI POMODORO



Spaghetti Pomodoro image

Serve this quick-cook sauce over your favorite pasta with a dusting of freshly grated Parmesan cheese.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil, plus more for drizzling
2 cloves garlic, finely minced
Pinch of red pepper flakes
1 28-ounce can best-quality whole tomatoes, lightly pulsed in a blender
1/2 teaspoon salt
Freshly ground black pepper
Small pinch of sugar
1 sprig fresh basil
1 pound spaghetti
Freshly grated Parmesan cheese

Steps:

  • Bring a large pot of water to boil.
  • Place the olive oil and garlic in a 2-quart saucepan over medium heat. Swirl the pan to coat the garlic with oil and heat until garlic sizzles but doesn't brown, about 30 seconds. Add the red pepper flakes and stir. Add the tomatoes, salt, black pepper, and sugar and stir to combine. Bring to a boil and reduce the heat to a simmer. Cook for at least 20 minutes but no more than 30. Add the basil for last 5 minutes of cooking. Remove the basil before serving.
  • Meanwhile, with 10 minutes to spare before the sauce is done, generously salt the boiling water. Add the pasta and cook until tender but slightly firm. Set the timer for 2 minutes less than the package instructions specify and taste for doneness. Drain the pasta and transfer it to a serving bowl. Toss with 1/2 cup of the sauce. For each serving, spoon on a little extra sauce, grated Parmesan cheese, a drizzle of olive oil, and freshly ground black pepper on top of the pasta.

AUDREY HEPBURN'S FAVORITE SPAGHETTI AL POMODORO



Audrey Hepburn's Favorite Spaghetti Al Pomodoro image

Make and share this Audrey Hepburn's Favorite Spaghetti Al Pomodoro recipe from Food.com.

Provided by carrie sheridan

Categories     One Dish Meal

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 9

1 small onion
2 garlic cloves
2 carrots
2 stalks celery
2 (16 ounce) cans of prepeeled roma tomatoes
1 bunch fresh basil, washed
2 -4 ounces virgin olive oil
1 (16 ounce) box spaghetti noodles
4 -8 ounces freshly grated parmesan cheese

Steps:

  • Peel and dice the small onion, garlic, carrots, celery and put into a large pot.
  • Add 2 large cans of Italian pelati [prepeeled roma tomatoes].
  • Add 1/2 of the bunch of basil with leaves left whole.
  • Add a long drizzle of olive oil.
  • Simmer on low for 45 minutes.
  • Turn off heat and let it rest at least 15 minutes.
  • Cook one package of spaghetti noodles [or angel hair] until al dente [with still a bit of a snap at the core].
  • Place pasta on large serving bowl or plate.
  • Pour sauce over.
  • Cut carefully the other 1/2 of basil and sprinkle over the sauce and pasta with lots of freshly grated parmagiana reggiano cheese.

AUDREY HEPBURN'S SPAGHETTI AL POMODORO RECIPE BY TASTY



Audrey Hepburn's Spaghetti Al Pomodoro Recipe by Tasty image

Here's what you need: extra virgin olive oil, small onion, celery, garlic, fresh basil, canned whole peeled tomato, salt, dried spathetti, freshly grated parmigiano-reggiano cheese, carrots

Provided by Devin Lytle

Categories     Dinner

Yield 4 servings

Number Of Ingredients 10

2 tablespoons extra virgin olive oil
1 whole small onion, diced
2 stalks celery, finely diced
2 cloves garlic, minced
1 large bunch fresh basil, washed, half of the leaves minced and half left whole
28 oz canned whole peeled tomato, 2 cans
salt, to taste
1 lb dried spathetti
½ cup freshly grated parmigiano-reggiano cheese
1 cup carrots, diced

Steps:

  • Dice the carrots, onion, and celery. Thinly slice half of the basil leaves. Set aside.
  • Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, and garlic. Cook until softened but not brown.
  • Add in the whole basil leaves, garlic, and tomatoes. Bring the sauce to a simmer, cover, and cook for 45 minutes, stirring occasionally and breaking apart the larger tomatoes as they cook.
  • After 45 minutes, or when the vegetables are tender, remove the sauce from the heat and let rest for 15 minutes.
  • While the sauce is simmering, fill another large pot with water and bring to a boil. Add salt, if desired. Cook the spaghetti until al dente. Drain and rinse the pasta with lukewarm water to prevent sticking.
  • Taste the sauce and add salt, if desired. Serve pasta topped generously with sauce, grated Parmigiano-Reggiano cheese, and the reserved sliced basil leaves.
  • Enjoy!

Nutrition Facts : Calories 591 calories, Carbohydrate 100 grams, Fat 12 grams, Fiber 9 grams, Protein 21 grams, Sugar 12 grams

SPAGHETTI SQUASH WITH POMODORO SAUCE



Spaghetti Squash with Pomodoro Sauce image

Categories     Garlic     Onion     Tomato     Vegetable     Side     Bake     Low Fat     Vegetarian     Squash     Summer     Vegan     Self     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 12

1 spaghetti squash (about 1 1/2 lb)
Vegetable-oil cooking spray
2 cloves garlic, peeled and minced
1 small onion, finely chopped
2 tsp olive oil
1 can (28 oz) diced plum tomatoes
3 tbsp tomato paste
1 tsp white wine vinegar
1 tsp dried oregano
1 tsp dried basil
1/2 tsp red pepper flakes
Fresh basil

Steps:

  • Preheat oven to 375°F. Halve squash lengthwise and scoop out seeds. Coat a baking sheet with cooking spray; lay halves, flesh side down, on sheet. Bake 35 minutes or until you can easily pierce shell. While squash bakes, sauté garlic and onion in oil over medium heat 5 minutes. Add remaining ingredients except fresh basil and cook, stirring occasionally, for 30 minutes. Lower heat if sauce begins to boil. Remove squash from oven. Scrape crosswise to pull strands from shell. Place in nonmetal serving bowl. Pour sauce over squash and garnish with basil.

SPAGHETTI ALLE OLIVE E POMODORO



Spaghetti Alle Olive E Pomodoro image

Translation: Spaghetti with Olives and Tomatoes. This makes a delicious quick and delicious dinner for 4.

Provided by PaulaG

Categories     Spaghetti

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

16 ounces spaghetti
1 tablespoon olive oil
2 garlic cloves, minced
1 tablespoon red onion, chopped
1/4 teaspoon red pepper flakes
1/4 cup white wine or 1/4 cup chicken stock
1 (28 ounce) can diced cut tomatoes
1/2 cup sliced black olives
2 tablespoons capers, drained
1 tablespoon fresh oregano, minced
1 tablespoon fresh basil, chopped
2 tablespoons reserved pasta cooking liquid
1/4 cup grated parmesan cheese

Steps:

  • In a large skillet heat the olive oil, add garlic, onion and red pepper flakes and cook for 5 minutes or until sizzling.
  • Stir in wine or chicken stock and cook until liquid evaporates, about 3 minutes.
  • Drain the tomatoes and add to skillet along with the olives, cook for 5 minutes; add the oregano and basil, cook and stir as additional 5 to 10 minutes, stirring frequently.
  • Prepare the pasta as directed on package, drain well reserving 2 tablespoons of the cooking liquid. Toss the pasta with reserved cooking liquid and cheese; add sauce and toss to coat.
  • Serve immediately with fresh crusty bread.

SPAGHETTI POMODORO



Spaghetti Pomodoro image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
1 pound spaghetti
2 cups Baked Tomato Sauce, recipe follows, warmed
2 cups loosely packed fresh basil, roughly chopped
3 ounces Parmesan cheese, grated, plus more for serving
1/2 cup olive oil
6 cloves garlic, smashed
3 pounds tomatoes, quartered
Kosher salt
One 28-ounce can whole peeled tomatoes
3 tablespoons salted butter

Steps:

  • Bring a pot of water to a boil and salt generously. Add the spaghetti to the boiling water and cook until al dente according to the package directions. Drain and toss well in the Baked Tomato Sauce with the basil and Parmesan cheese. Season with salt as needed. Serve with more cheese grated over the top.
  • Preheat the oven to 400 degrees F.
  • In a large ovenproof saucepot over medium heat, heat the olive oil. Add the garlic and saute until just beginning to brown, about 2 minutes. Add the fresh tomatoes and some salt. Smash the tomatoes into the pot until they have released some of their juices, raise the heat to high and cook until the juices have reduced slightly, about 5 minutes. Add the canned tomatoes and a little more salt, stir everything to combine and then place the whole pot in the oven. Bake until reduced by about a quarter, about 30 minutes. Allow to cool for 30 minutes, then puree in a blender or food processor with the butter.
  • Makes enough to serve with 2 pounds of pasta

Tips:

  • Use ripe tomatoes. The riper the tomatoes, the sweeter and more flavorful the sauce will be.
  • Roast the tomatoes. Roasting the tomatoes intensifies their flavor and makes them easier to peel.
  • Use a good quality olive oil. The quality of the olive oil you use will make a big difference in the flavor of the sauce.
  • Don't overcrowd the pan. When you're cooking the tomatoes, don't overcrowd the pan. This will prevent them from cooking evenly.
  • Simmer the sauce for at least 30 minutes. The longer you simmer the sauce, the more time the flavors will have to develop.
  • Season the sauce to taste. Before serving the sauce, taste it and adjust the seasoning as needed.
  • Serve the sauce with your favorite pasta. Spaghetti pomodoro is a classic pasta dish that can be served with a variety of different pastas.

Conclusion:

Spaghetti pomodoro is a delicious and easy-to-make pasta dish that is perfect for a weeknight meal. By following the tips above, you can make a spaghetti pomodoro sauce that is full of flavor and sure to impress your family and friends.

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