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Spaghetti Pomodoro

58

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).

  • Servings: 6

Source: Mad Hungry, November 2010

Ingredients

  • 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

Directions

  1. Bring a large pot of water to boil.

  2. 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.

  3. 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.

Reviews Add a comment

  • blakeybear
    13 JAN, 2014
    I love this recipe. I probably make it a few times a month. I always use San Marzano canned tomatoes from a local speciality grocery store, but I also change it a bit - I add some julienned white onions, sliced cherry tomatoes and a little bit of heavy cream before I let simmer. It is delicious, fresh and my favorite easy spaghettic recipe.
    Reply
  • robertsss
    11 AUG, 2013
    Delicious and quick...have made other recipes before but this one is the best Pomodero
    Reply
  • Heather Hernandez
    5 JUL, 2012
    This recipe is wonderful. I have made numerous marinara sauces throughout the years and this is the best quickly prepared sauce that I have come across so far.
    Reply
  • Marisabel Viso
    8 JUN, 2012
    spagetti pomodoro
    Reply
  • Stephaniegaa
    17 AUG, 2011
    Love love love this recipe! One question I have is, what if I want to use fresh tomatoes? I currently have an abundance of Roma and round variety tomatoes from the garden and would like to use them in this recipe. I have canned some tomatoes, but was wondering if I could skip the canning and make the sauce from the tomatoes. Just blanch, peel and core the tomatoes? Any suggestions?
    Reply
  • RachelLB
    30 MAY, 2011
    This marinara sauce turns out perfect every time. My son is the pickiest eater in the world, especially about marinara, & he loves this recipe. Better than any store bought sauce!
    Reply
  • redsoxmom
    11 APR, 2011
    Fresh tasting. We loved it!
    Reply
  • Stealth52
    10 APR, 2011
    My family loved this, wife, kids, mother-in-law, etc.
    Reply
  • SantaR
    3 FEB, 2011
    I tried this and it was so good, will make this one again.
    Reply
  • cupcakesgm
    2 DEC, 2010
    That's what I thought, but just wanted to double check, thank you !!!!
    Reply