Pasta Pomodoro
Published Dec 29, 2025
This pasta pomodoro uses fresh tomatoes, garlic, olive oil, and basil tossed with spaghetti and pasta water. Super easy, and yummy!
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Make Spaghetti with pomodoro sauce for dinner!
I make pasta pomodoro a lot when I have tomatoes that are on their way out. I chop everything, let it cook down, and toss it with pasta until it looks right. There’s no blending, no long simmer, no extra steps. Pasta pomodoro is just one of those meals I throw together when I want something warm and straightforward and don’t feel like making homemade pasta sauce or opening a jar of sauce (or forget that I am all out).
Happy Cooking!
– Yumna
Pasta Pomodoro Ingredients
- Spaghetti: I use spaghetti. You could also use angel hair pasta or linguine.
- Tomatoes: I like vine-ripened tomatoes for this recipe. Read my tips on how to dice tomatoes. Canned diced tomatoes aren’t as fresh, but they work.
- Yellow onion: White onion works fine if that’s what you have. Here’s a refresher on how to dice an onion.
- Garlic: Read my tips on how to mince garlic.
- Extra-virgin olive oil: You can use regular olive oil if you don’t have EVOO.
- Herbs and spices: Fresh chopped basil, red pepper flakes, salt, and pepper.
How to Make Pasta Pomodoro
Pasta Pomodoro
Pasta pomodoro made with spaghetti, fresh tomatoes, garlic, olive oil, and basil, cooked into a simple tomato sauce.
Ingredients
- 1 pound spaghetti
- 2 tablespoons extra-virgin olive oil
- 1 small onion diced
- 4 garlic cloves minced
- 2 pounds tomatoes diced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 2 tablespoons chopped fresh basil plus more for garnish
- Freshly grated Parmesan cheese for serving
Instructions
- Bring a large pot of heavily salted water to a boil. Cook the pasta until al dente according to package directions. Reserve 1 cup of pasta water, drain, and set aside.
- In a large skillet, heat the oil over medium heat. Add the onion and cook for 5–7 minutes, until soft and translucent. Stir in the garlic and cook for 30 seconds, just until fragrant.
- Add the diced tomatoes, salt, pepper, and red pepper flakes. Bring to a simmer, then reduce the heat to medium-low. Cook uncovered for about 20 minutes, stirring occasionally, until the sauce thickens and the tomatoes break down.
- Stir in the chopped basil and ½ cup of the reserved pasta water to loosen the sauce. Add the cooked spaghetti and toss until evenly coated, adding more pasta water as needed for your desired consistency.
- Serve topped with more fresh basil and a sprinkle of Parmesan cheese.
Notes
- My Top Tip: Peel the tomatoes first. This is optional, but I recommend doing it for an extra smooth sauce.
- Storage: Pasta pomodoro tastes best when it’s fresh, but you can store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat or in the microwave with a splash of water until warmed through.
- Freezing: I recommend freezing the Napolitana sauce separately from the spaghetti. Place it in an airtight, freezer-safe bag. It will last in the freezer for up to 3 months. Thaw in the fridge overnight and reheat on the stove over low heat or in the microwave until warmed through.
Nutrition
Serving: 1.5cups pasta with sauce, Calories: 357kcal, Carbohydrates: 64g, Protein: 11g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Sodium: 402mg, Potassium: 558mg, Fiber: 5g, Sugar: 7g, Vitamin A: 1321IU, Vitamin C: 22mg, Calcium: 40mg, Iron: 2mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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Recipe Variations
- Simmer the pomodoro sauce with a Parmesan rind: It adds a ton of extra flavor. Remove it before you add the cooked spaghetti, but it might dissolve, so don’t worry if you can’t find it.
- Add protein: Plate the pasta pomodoro with oven-baked chicken for a nutrition boost.
- Top it with a crisp: Sprinkle toasted breadcrumbs mixed with parsley and grated Parmesan on top of the spaghetti with pomodoro sauce for a crunch.
Recipe Tips
- Use good tomtoes. Very ripe, fresh tomatoes have the best flavor. You’ll really taste the difference!
- Peel the tomatoes first. This is optional, but my simple technique for peeling tomatoes helps them blend more easily for an extra smooth sauce.
- Reserve some pasta water. Before you drain the spaghetti, save a cup of the pasta water. It’s starchy, salty, and can help the pomodoro sauce cling to the spaghetti.
Serving Ideas
- Meatballs: Baked Chicken Meatballs, Greek Meatballs, Cheese-Stuffed Meatballs
- Bread: Garlic Cheese Bread, Rosemary Focaccia, Olive Bread
- Salad: Shrimp Caesar Salad, Massaged Kale Salad, Fresh Garden Salad
FAQs
Is Pasta Pomodoro the same recipe as Spaghetti alla Napoletana?
They’re basically the same thing. “Pasta pomodoro” translates to “pasta with tomato,” or spaghetti with pomodo sauce. And “spaghetti alla Napoletana” translates to “Neapolitan-style spaghetti.” Both describe this light, tomato-based sauce served with spaghetti.
