How to Make Pasta Pomodoro | The Stay At Home Chef

Pour 28 ounces of whole peeled tomatoes into a blender.

Puree the tomatoes until smooth and set aside.

Heat a large skillet over medium high heat.

Add 3 tablespoons of extra virgin olive oil to the skillet.

Add 1 finely diced onion and sauté for about 5 minutes until soft and translucent.

Add 5 cloves of minced garlic and 1/4 teaspoon of crushed red pepper flakes, sauté for about 60 seconds.

Pour in the tomato puree and scrape out any that is sticking to the sides.

Season the sauce with about 1/2 teaspoon of salt.

Bring the sauce to a simmer, then turn the heat to low and let it simmer for another 10 minutes.

Cook 1 pound of spaghetti noodles in salted boiling water until al dente.

Drain the pasta and pour it into the sauce, tossing to coat.

Add 2 tablespoons of salted butter to the pasta and sauce, tossing until melted.

Add 1/4 cup of freshly grated parmesan cheese and keep tossing until mixed in.

Serve hot topped with freshly chopped basil.

Equipment Needed

Spice Level:

Dietary