Description
Best easy homemade pomodoro sauce made with fresh tomatoes, basil, onions, and garlic. Tossed in spaghetti and finished with fresh grated parmesan cheese.
Ingredients
Scale
- 1/2 lb thin spaghetti
- 1 lb grape or cherry tomatoes, cut in half
- 4 garlic cloves, minced
- 1 cup onion, diced
- 1 tsp salt
- 3 tbsp olive oil
- 3 tbsp butter
- 8–10 fresh basil leaves, chopped
- 1/4 cup microbial-rennet parmesan cheese, grated
- 3/4 cup hot pasta water
Instructions
- Step: Cook spaghetti according to package instructions for al dente. RESERVE 3/4 CUP PASTA WATER for pomodoro sauce. When done, drain pasta and set aside.
- Step: In a large saucepan over medium-low heat, add olive oil, butter and onions. Cook until onions are tender.
- Step: Add minced garlic, tomatoes and salt to the onions. Cover and cook over medium-low heat for about 25 minutes until tomatoes are very soft. Stir occasionally.
- Step: Break up tomatoes using your cooking spoon or spatula. Add hot pasta water to the sauce and stir to combine. Sprinkle in parmesan cheese and fresh chopped basil. Cook for another 5 minutes or so until sauce lightly thickens.
- Step: Toss spaghetti into the pomodoro sauce and serve with more fresh grated parmesan cheese and red pepper flakes(optional).
Notes
Use fresh basil, tomatoes, and garlic for the best flavor. Store leftover pasta in an airtight container in the fridge for up to two days.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 444 kcal
- Sugar: 6 g
- Sodium: 763 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.3 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 11 g
- Cholesterol: 27 mg
Keywords: fresh spaghetti pomodoro, pomodoro pasta, pomodoro sauce, pomodoro sauce with fresh tomatoes, spaghetti pomodoro