Can I use fresh tomatoes instead of canned?

You can, but it's more work for potentially less consistent results. If using fresh tomatoes, you'll need about 2 pounds. Blanch them in boiling water, peel, seed, and then puree. Canned tomatoes are actually preferred here as they're processed at peak ripeness and provide reliable flavor year-round.

Why add butter to tomato sauce?

Butter creates magic in tomato sauce! It adds richness, helps emulsify the sauce for better coating of the pasta, and smooths out the acidity of the tomatoes. Even this small amount makes a noticeable difference in the final dish.

Can I make this recipe vegan?

Absolutely! Simply omit the butter and Parmesan or substitute with plant-based alternatives. Nutritional yeast can provide a similar savory note to replace the Parmesan.

My sauce is too acidic. How can I fix it?

If your tomatoes are particularly acidic, try adding a pinch of sugar to balance the flavors. The butter also helps mellow acidity, so you might add an extra teaspoon if needed. Never add baking soda as some suggest – it ruins the texture of tomato sauce.

Classic Pasta Pomodoro Recipe

Name: Classic Pasta Pomodoro Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Italian
Ingredients: 1 (28 ounce) can whole peeled tomatoes; 3 tablespoons extra virgin olive oil; 1 white onion, finely diced; 5 cloves minced garlic; 1/4 teaspoon crushed red pepper flakes; 1/2 teaspoon salt; 1 pound spaghetti; 2 tablespoons butter; 1/4 cup freshly grated parmesan cheese; 2 tablespoons chopped fresh basil

Description

Pasta Pomodoro is a delicious and quick classic Italian dish that combines tender spaghetti with a rich, flavorful tomato sauce. This recipe is perfect for a weeknight dinner or any occasion when you crave a comforting, homemade pasta meal. It’s topped with freshly grated parmesan and fragrant basil for an irresistible finish.

Ingredients

Units Scale

For the Sauce:

1 (28 ounce) can whole peeled tomatoes
3 tablespoons extra virgin olive oil
1 white onion, finely diced
5 cloves minced garlic
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt

For the Pasta:

1 pound spaghetti
2 tablespoons butter
1/4 cup freshly grated parmesan cheese
2 tablespoons chopped fresh basil

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Instructions

Prepare the Tomato Puree
Place the can of whole peeled tomatoes into a blender or food processor and puree them until smooth. Set the mixture aside.
Cook the Aromatics
Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and sauté for 5 to 7 minutes until softened and translucent. Add the minced garlic and crushed red pepper flakes, then sauté for an additional minute until fragrant.
Simmer the Sauce
Pour the prepared tomato puree into the skillet, season with salt, and bring the mixture to a simmer. Let it simmer for 10 minutes, stirring occasionally to develop the flavors.
Cook the Pasta
While the sauce is simmering, cook the spaghetti in a pot of boiling salted water according to the package instructions. Once cooked, drain the pasta, reserving a bit of the pasta water in case you need to thin the sauce later.
Combine Pasta and Sauce
Add the drained pasta to the skillet with the sauce and toss to coat evenly. Add the butter and grated parmesan cheese, stirring until the butter has fully melted and the cheese has combined into the sauce.
Serve and Garnish
Serve the pasta hot, garnished with freshly chopped basil for added flavor and presentation.

Notes

If you prefer a chunkier sauce, skip blending the tomatoes and crush them by hand instead before adding to the skillet.
Reserve a cup of pasta cooking water before draining the spaghetti. You can use it to adjust the sauce’s consistency if it’s too thick.
Always use freshly grated parmesan for the best flavor and avoid the pre-shredded variety.
Add cooked chicken or shrimp for a protein boost if desired.

Nutrition

Serving Size: 1 serving
Calories: 475
Sugar: 8g
Sodium: 450mg
Fat: 17g
Saturated Fat: 6g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 63g
Fiber: 4g
Protein: 12g
Cholesterol: 22mg