• Rebecca Landesman

Recipes We Love: Pasta Al Pomodoro

Pasta al pomodoro is equally the simplest and most challenging recipe to get right. The ingredients are uncomplicated and few, which means it's essential to pick the freshest products. We love this recipe paired with our homemade sauce tomato sauce. Once you perfect the execution this will be one of the most requested recipes in your repertoire.

Via Epicurious

Grocery List:

  • 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

How To Do It:

  1. 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.

  2. 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.

  3. 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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