Pasta Pomodoro
This pasta pomodoro recipe makes dinnertime magic with simple ingredients! Pair the slow-cooked Italian sauce with spaghetti for a tasty meal.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 1 hr
- Yield
- 3
Ingredients 12
- 1 small yellow onion, minced
- 4 garlic cloves, minced
- 1 celery rib, finely diced
- 1 carrot, finely diced
- 2 28-ounce cans high quality peeled whole tomatoes
- 1 large handful basil, plus more for garnish
- ¼ cup olive oil
- 2 ½ teaspoons kosher salt , plus more to taste
- 1 ½ teaspoons sugar
- Fresh ground black pepper
- 8 ounces pasta (long or short noodles)
- Fresh grated Parmesan or Pecorino Romano cheese, for garnish
Method 4
- 01
Place the minced onion, garlic, celery, carrots, whole canned tomatoes, basil, olive oil and 2 teaspoons kosher salt in a large saucepan. Simmer for 45 minutes with a lid ajar, stirring occasionally.
- 02
Remove from the heat and rest 5 minutes. Discard the basil leaves. Carefully transfer the mixture to a blender. Add the sugar and several grinds black pepper. Blend until smooth (or pulse for a chunkier texture). Taste and add more salt as desired (we typically add another ½ teaspoon or more).
- 03
Meanwhile, start a large pot of generously salted water to a boil. Add the pasta and boil until al dente (check a few minutes before the package instructions indicate). Drain and return to the pot.
- 04
Stir in 2 cups pomodoro sauce, then add more to taste if desired. Top generously with grated Parmesan or grated Pecorino cheese before serving (or, stir it into the warm sauce). If desired top with finely chopped parsley. Enjoy immediately. The extra sauce stores refrigerated up to 5 days or frozen up to 6 months.
Provenance
- recipe-clones/acouplecooks-data
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