Pasta Al Pomodoro Recipes

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PASTA POMODORO

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



Pasta Pomodoro image

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

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

PASTA POMODORO

Provided by Michael Symon : Food Network

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 12



Pasta Pomodoro image

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.

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

PASTA AL POMODORO

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



Pasta Al Pomodoro image

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.

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

PAPPA AL POMODORO

Provided by Ina Garten

Categories     side-dish

Time 2h

Yield 6 servings

Number Of Ingredients 17



Pappa Al Pomodoro image

Steps:

  • Heat the oil in a large stockpot over medium heat. Add the onions, carrots, fennel, and garlic and cook over medium-low heat for 10 minutes, until tender. Add the ciabatta cubes and cook for 5 more minutes. Place the tomatoes in the bowl of a food processor fitted with the steel blade and process just until coarsely chopped. Add the tomatoes to the pot along with the chicken stock, red wine, basil, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Bring the soup to a boil, lower the heat, and allow to simmer, partially covered, for 45 minutes.
  • Meanwhile, preheat the oven to 375 degrees F.
  • For the topping, place the ciabatta cubes, pancetta, and basil on a sheet pan large enough to hold them in a single layer. Drizzle with olive oil, sprinkle with salt and pepper, and toss well. Cook, stirring occasionally, for 20 to 25 minutes, until all the ingredients are crisp. The basil leaves will turn dark and crisp, which is perfectly fine. Reheat the soup, if necessary, beat with a wire whisk until the bread is broken up. Stir in the Parmesan and taste for seasoning. Serve hot sprinkled with the topping and drizzled with additional olive oil.

1/2 cup good olive oil
2 cups chopped yellow onion (2 onions)
1 cup medium-diced carrots, unpeeled (3 carrots)
1 fennel bulb, trimmed, cored, and medium-diced (1 1/2 cups)
4 teaspoons minced garlic (4 cloves)
3 cups (1-inch) diced ciabatta cubes, crusts removed
2 (28-ounce) cans good Italian plum tomatoes
4 cups chicken stock, preferably homemade
1/2 cup dry red wine
1 cup chopped fresh basil leaves
Kosher salt and freshly ground black pepper
1/2 cup freshly grated Parmesan
3 cups (1-inch) diced ciabatta cubes
2 ounces thickly sliced pancetta, chopped
24 to 30 whole fresh basil leaves
3 tablespoons good olive oil, plus more for serving
Salt and pepper

AUDREY HEPBURN'S SPAGHETTI AL POMODORO RECIPE BY TASTY

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



Audrey Hepburn's Spaghetti Al Pomodoro Recipe by Tasty image

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

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

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2010-04-12 Step 1. Heat oil in a large skillet over medium-low. Cook onion, stirring occasionally, until soft, 10–12 minutes. Add garlic and cook, stirring, …
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print recipe. 1. Heat the oil in a large saucepan and cook the onion and garlic with a pinch of chilli flakes on a low heat for 15 minutes or until very soft but without colour. 2. Strain the tinned tomatoes over a bowl, reserving the juice. Add the tomatoes to the pan and cook until thick and most of the liquid has evaporated.
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    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #main-dish     #pasta     #european     #dinner-party     #italian     #pasta-rice-and-grains     #spaghetti

Top Asked Questions

What is the best way to make Pomodoro pasta?
This Pasta Pomodoro is easy to make & tastes amazing. Hot buttered pasta tossed with fresh pomodoro sauce & Parmesan cheese, it's delicious! Add 1/2 small chopped onion and 2 minced garlic cloves to a pan filled with 1/4 cup of extra virgin olive oil over medium heat.
What is pasta al pomodorocan?
Pasta al pomodorocan be made with tomato purée, but Italians often make it from scratch. In summer, when we are lucky enough to find fresh tomatoes at the market, we eat this pastaregularly. In fact, many people still make enough tomato sauce to last through the winter. The right tomatoes are fundamental in making a good sauce.
What does spaghetti al pomodoro taste like?
This spaghetti al pomodoro is a classic Italian pasta dish that’s brimming with hearty flavors of savory tomatoes, fresh sweet basil, and parmesan cheese! Dice the carrots, onion, and celery. Thinly slice half of the basil leaves.
What is a pomodoro sauce?
Pomodoro sauce is usually very simple, consisting of little more than tomatoes, olive oil, and a handful of other ingredients to add flavor. It is meant to be a quick, light, and fresh sauce, rather than a heavy tomato based sauce that requires a long simmering time.

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