Super Quick Pasta Al Pomodoro Recipes

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PASTA AL POMODORO



Pasta Al Pomodoro image

Make and share this Pasta Al Pomodoro recipe from Food.com.

Provided by mwolach

Categories     Spaghetti

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

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 crushed peeled tomatoes
3 large fresh basil sprigs
12 ounces spaghetti
2 tablespoons cubed unsalted butter
1/4 cup finely grated parmesan cheese

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-qt. pot. Season with salt; add spaghetti 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.

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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