Pasta Pomodoro

Is there ever an end to the types of sauce to smother your pasta? Just when I thought I had enough of a variety,  I came across Pasta Pomodoro . The simplicity of this sauce’s ingredients creates a velvety smooth coating on your pasta making you yearn for seconds and maybe thirds. This recipe should convince you to never buy jarred tomato sauce again. Your family will absolutely adore you!

In many of my sauces, I choose to use San Marzano tomatoes. These juicy tomatoes, grown in the volcanic soil near Napoli, will whisk you off to the Mediterranean region soaking up the warmth of the sun. My Classic Marinara Sauce uses these as well. The quality of the tomatoes can make all the difference, so indulge yourself in these for all of your sauces. What’s the difference between Marinara and Pomodoro sauce, you ask? Both red sauces are quick and simple to make and include tomatoes, onions, garlic, fresh basil, olive oil and salt.  Pomodoro is more thick and smooth thanks to the addition of butter and cheese, where as Marinara is more chunky and simmers for less time so its more “runny” in its consistency. Both are amazing and sure to become family favorites. Let me show you how quick this sauce comes together!

 

As with most sauces, start with sautéing  the diced red onion in the extra-virgin olive oil over medium-low heat until onions are softened and a bit translucent. The smaller you dice them the better. You can disguise them in the sauce from your kids. I actually have first hand experience in dealing with picky kids, as most parents do. The picky one ate this last night, though. Hehehe……Anything is possible when it’s this good!

Blend in the finely diced or pressed garlic and cook for another 2-3 minutes.

Blend in the red pepper flakes and stir for about a minute.

Add in the pureed San Marzano tomatoes along with the fresh basil sprigs. Fortunately, I still have plenty of fresh basil available in my little patio garden. Soon I will need to dry the remaining for use in the winter months.  These sprigs will wilt and infuse their amazing flavor into your sauce.

Simmer for approximately 25 minutes while the basil infuses its flavor into the sauce. When thickened enough, a streak should appear along the bottom,  exposing the pan.

At this point, remove the basil sprig and stir in 1/2-3/4 cup of the reserved pasta water. This starchy water helps the sauce to adhere to the pasta. Toss in the pasta until thoroughly coated.

Layer small chunks of the butter along with the cheese over the pasta. Toss pasta again with these warm, luscious flavors which will add to its silky texture.

I couldn’t wait to make this again and try out my new phone camera to update some of the pics. The only problem is I didn’t have any spaghetti-like pasta in my pantry, but I did have some penne pasta. These turned out to be great because the sauce was also absorbed into the tube part of the pasta. It was wonderful!

Let the flavors melt in your mouth! Pomodoro Pasta‘s sauce is silky smooth.  If desired, toss on some basil chiffonade and maybe a little more cheese. If you are lucky enough to have any leftover, it makes and extraordinary lunch warmed over. Your coworkers will be jealous! Who’s got the time to make their own sauce? You do! Show it off! You are amazing!