Best 6 Spaghetti Pomodoro Recipes

SPAGHETTI POMODORO

Steps:

• Bring a large pot of water to boil.
• Place the olive oil and garlic in a 2-quart saucepan over medium heat. Swirl the pan to coat the garlic with oil and heat until garlic sizzles but doesn't brown, about 30 seconds. Add the red pepper flakes and stir. Add the tomatoes, salt, black pepper, and sugar and stir to combine. Bring to a boil and reduce the heat to a simmer. Cook for at least 20 minutes but no more than 30. Add the basil for last 5 minutes of cooking. Remove the basil before serving.
• Meanwhile, with 10 minutes to spare before the sauce is done, generously salt the boiling water. Add the pasta and cook until tender but slightly firm. Set the timer for 2 minutes less than the package instructions specify and taste for doneness. Drain the pasta and transfer it to a serving bowl. Toss with 1/2 cup of the sauce. For each serving, spoon on a little extra sauce, grated Parmesan cheese, a drizzle of olive oil, and freshly ground black pepper on top of the pasta.

AUDREY HEPBURN'S SPAGHETTI AL POMODORO RECIPE BY TASTY

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!

AUDREY HEPBURN'S FAVORITE SPAGHETTI AL POMODORO

Steps:

• Peel and dice the small onion, garlic, carrots, celery and put into a large pot.
• Add 2 large cans of Italian pelati [prepeeled roma tomatoes].
• Add 1/2 of the bunch of basil with leaves left whole.
• Add a long drizzle of olive oil.
• Simmer on low for 45 minutes.
• Turn off heat and let it rest at least 15 minutes.
• Cook one package of spaghetti noodles [or angel hair] until al dente [with still a bit of a snap at the core].
• Place pasta on large serving bowl or plate.
• Pour sauce over.
• Cut carefully the other 1/2 of basil and sprinkle over the sauce and pasta with lots of freshly grated parmagiana reggiano cheese.

SPAGHETTI SQUASH WITH POMODORO SAUCE

Steps:

• Preheat oven to 375°F. Halve squash lengthwise and scoop out seeds. Coat a baking sheet with cooking spray; lay halves, flesh side down, on sheet. Bake 35 minutes or until you can easily pierce shell. While squash bakes, sauté garlic and onion in oil over medium heat 5 minutes. Add remaining ingredients except fresh basil and cook, stirring occasionally, for 30 minutes. Lower heat if sauce begins to boil. Remove squash from oven. Scrape crosswise to pull strands from shell. Place in nonmetal serving bowl. Pour sauce over squash and garnish with basil.

SPAGHETTI ALLE OLIVE E POMODORO

Steps:

• In a large skillet heat the olive oil, add garlic, onion and red pepper flakes and cook for 5 minutes or until sizzling.
• Stir in wine or chicken stock and cook until liquid evaporates, about 3 minutes.
• Drain the tomatoes and add to skillet along with the olives, cook for 5 minutes; add the oregano and basil, cook and stir as additional 5 to 10 minutes, stirring frequently.
• Prepare the pasta as directed on package, drain well reserving 2 tablespoons of the cooking liquid. Toss the pasta with reserved cooking liquid and cheese; add sauce and toss to coat.
• Serve immediately with fresh crusty bread.

SPAGHETTI POMODORO

Steps:

• Bring a pot of water to a boil and salt generously. Add the spaghetti to the boiling water and cook until al dente according to the package directions. Drain and toss well in the Baked Tomato Sauce with the basil and Parmesan cheese. Season with salt as needed. Serve with more cheese grated over the top.
• Preheat the oven to 400 degrees F.
• In a large ovenproof saucepot over medium heat, heat the olive oil. Add the garlic and saute until just beginning to brown, about 2 minutes. Add the fresh tomatoes and some salt. Smash the tomatoes into the pot until they have released some of their juices, raise the heat to high and cook until the juices have reduced slightly, about 5 minutes. Add the canned tomatoes and a little more salt, stir everything to combine and then place the whole pot in the oven. Bake until reduced by about a quarter, about 30 minutes. Allow to cool for 30 minutes, then puree in a blender or food processor with the butter.
• Makes enough to serve with 2 pounds of pasta