Spaghetti Pomodoro Recipes

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POMODORO PASTA SAUCE



Pomodoro Pasta Sauce image

A smooth, tasty tomato-based sauce full of fresh ingredients! Great as a pasta sauce or dipping sauce for garlic bread! Super kid-friendly!

Provided by Melissa Smith

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 1h20m

Yield 16

Number Of Ingredients 13

1 (28 ounce) can diced tomatoes
2 stalks celery, with leaves, chopped
2 carrots, peeled and chopped
1 small sweet onion, chopped
3 cloves garlic
½ (6 ounce) can tomato paste
2 cups water
2 cups red wine
1 teaspoon dried sage
1 teaspoon dried basil
1 teaspoon dried parsley
1 tablespoon dried oregano
salt and ground black pepper to taste

Steps:

  • Stir the diced tomatoes, celery, carrots, sweet onion, garlic, tomato paste, water, red wine, sage, basil, parsley, oregano, salt, and pepper together in a large pot and bring to a boil. Reduce heat to low and cook the sauce at a simmer until the carrots are tender, about 1 hour.
  • Pour the sauce into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a towel and carefully start the blender using a few quick pulses to get the sauce moving before leaving it on to puree. Puree in batches until smooth and pour into a clean container. Alternately, you can use a stick blender and puree the sauce in the pot.

Nutrition Facts : Calories 47.7 calories, Carbohydrate 5.3 g, Fat 0.1 g, Fiber 1.2 g, Protein 0.9 g, Sodium 131.2 mg, Sugar 2.7 g

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.

PASTA POMODORO



Pasta Pomodoro image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 12

1/4 cup olive oil, plus extra-virgin olive oil for drizzling
1 small onion, finely diced (about 1 cup)
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
One 28-ounce can crushed San Marzano tomatoes
2 to 3 sprigs fresh oregano
3 to 4 sprigs fresh thyme
1/2 pound spaghetti
1 tablespoon unsalted butter
Basil leaves, for garnish
Freshly grated Parmesan, for serving

Steps:

  • Heat a medium saucepan over medium heat. Add the 1/4 cup olive oil and heat until hot. Add the onions, garlic and a large pinch of salt. Cook, stirring occasionally, until the vegetables soften, 3 to 5 minutes.
  • Stir in the red pepper flakes and tomatoes and season with salt and black pepper. Tie the oregano and thyme together with a piece of butcher's twine, then add to the sauce. Bring to a simmer.
  • Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti 2 minutes less than the time indicated in the package directions. Remove the herb bundle from the sauce and discard.
  • Add the spaghetti to the warm sauce along with 1/4 cup of the pasta water. Let the spaghetti finish cooking in the sauce, stirring occasionally, 2 to 3 minutes.
  • Remove from the heat and stir in the butter, basil leaves and a good drizzle of extra-virgin olive oil. Serve with freshly grated Parmesan over the top.

PASTA POMODORO



Pasta Pomodoro image

Easy and light pasta with tomatoes and garlic. Cooked chicken breast chunks or shrimp can also be added to sauce for a great main dish!

Provided by DEBNJAMES

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 4

Number Of Ingredients 11

1 (16 ounce) package angel hair pasta
¼ cup olive oil
½ onion, chopped
4 cloves garlic, minced
2 cups roma (plum) tomatoes, diced
2 tablespoons balsamic vinegar
1 (10.75 ounce) can low-sodium chicken broth
crushed red pepper to taste
freshly ground black pepper to taste
2 tablespoons chopped fresh basil
¼ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.
  • Pour olive oil in a large deep skillet over high-heat. Saute onions and garlic until lightly browned. Reduce heat to medium-high and add tomatoes, vinegar and chicken broth; simmer for about 8 minutes.
  • Stir in red pepper, black pepper, basil and cooked pasta, tossing thoroughly with sauce. Simmer for about 5 more minutes and serve topped with grated cheese.

Nutrition Facts : Calories 499.7 calories, Carbohydrate 69.7 g, Cholesterol 5.7 mg, Fat 18.3 g, Fiber 5.4 g, Protein 16.2 g, SaturatedFat 2.9 g, Sodium 349.9 mg, Sugar 6.5 g

PASTA AL POMODORO



Pasta Al Pomodoro image

Provided by Oliver Strand

Categories     Pasta     Tomato     Christmas     Vegetarian     Kid-Friendly     Quick & Easy     High Fiber     Father's Day     Dinner     Lunch     Fall     Summer     Christmas Eve     Party     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Serves 4

Number Of Ingredients 10

1/4 cup extra-virgin olive oil
1 medium onion, minced
4 garlic cloves, minced
1 pinch crushed red pepper flakes
1 28 ounce can peeled tomatoes, puréed in a food processor
Kosher salt
3 large fresh basil sprigs
12 ounces bucatini or spaghetti
2 tablespoons cubed unsalted butter
1/4 cup finely grated Parmesan or Pecorino

Steps:

  • Heat extra-virgin olive oil in a 12" skillet over medium-low heat. Add minced onion and cook, stirring, until soft, about 12 minutes. Add garlic and cook, stirring, for 2-4 minutes. Add crushed red pepper flakes; cook for 1 minute more. Increase heat to medium, add puréed tomatoes and season lightly with kosher salt; cook, stirring occasionally, until sauce thickens slightly and the flavors meld, about 20 minutes. Remove pan from heat, stir in basil sprigs, and set aside.
  • Meanwhile, bring water to a boil in a 5-quart pot. Season with salt; add spaghetti or bucatini and cook, stirring occasionally, until about 2 minutes before tender. Drain pasta, reserving 1/2 cup pasta cooking water.
  • Discard basil and heat skillet over high heat. Stir in reserved pasta water to loosen sauce; bring to a boil. Add pasta and cook, stirring, until sauce coats pasta and pasta is al dente, about 2 minutes. Remove pan from heat; add butter and cheese; toss until cheese melts. Transfer to warm bowls; serve with more cheese, if desired.

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