Last Updated on 2 months by Neha Deshmukh

Spaghetti Pomodoro Recipe – Quick Italian Tomato Pasta

Hey everyone! If you’re anything like me, sometimes you just crave a simple, comforting meal that comes together fast. This Spaghetti Pomodoro is exactly that – a classic Italian tomato pasta that’s bursting with fresh flavors and ready in under 30 minutes. I first made this when I was a student and needed something delicious but didn’t have a ton of time (or money!). It’s been a weeknight staple ever since.

Why You’ll Love This Recipe

This isn’t just any tomato pasta. It’s a celebration of simple, high-quality ingredients. The bright acidity of the tomatoes, the fragrant garlic and onion, and the fresh oregano all come together to create a sauce that’s unbelievably satisfying. Plus, it’s incredibly versatile – easily adaptable to your tastes and dietary needs.

Ingredients

Here’s what you’ll need to whip up this delightful Spaghetti Pomodoro:

• 200 gms spaghetti
• 4-5 tomatoes
• 1 onion
• 1.5 tbsp garlic
• 1 tbsp olive oil
• As required salt and pepper powder
• As needed oregano
• 15 grams parmesan cheese

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference in this recipe.

Tomatoes: Choosing the Right Variety

Roma tomatoes are my go-to for Pomodoro sauce because they’re meaty and have fewer seeds. But honestly, any ripe, flavorful tomato will work! Plum tomatoes, San Marzano (if you can find them – they’re amazing!), or even good quality vine-ripened tomatoes are all great options.

Olive Oil: The Importance of Quality

Don’t skimp on the olive oil! A good quality extra virgin olive oil adds so much flavor. It’s the base of the sauce, so you want something you enjoy the taste of.

Spaghetti: Types and Cooking Times

I prefer classic spaghetti for this, but you can use linguine or even penne if that’s what you have. The key is to cook it al dente – meaning “to the tooth” in Italian. It should have a slight bite to it. Usually around 8-10 minutes, but always check the package instructions!

Oregano: Fresh vs. Dried

Fresh oregano is fantastic if you have it! It has a brighter, more vibrant flavor. If you’re using dried oregano, use about 1 teaspoon, as it’s more concentrated.

Parmesan Cheese: Regional Variations & Substitutes

Parmesan (Parmigiano-Reggiano) is the traditional choice, and it adds a lovely salty, umami flavor. Pecorino Romano is another great option, or you can even use a good quality Grana Padano. If you’re dairy-free, nutritional yeast can offer a similar savory note.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, finely chop your onion and garlic. Then, blanch your tomatoes in boiling water for 3-4 minutes. This makes peeling them super easy! Once cooled, peel and blend them into a smooth puree.
2. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente. Drain and rinse under cold water to stop the cooking process. This prevents it from sticking together.
3. Heat the olive oil in a pan over medium heat. Add the chopped garlic and onion and sauté until they’re soft and translucent – about 5 minutes. Don’t let the garlic burn!
4. Pour in the tomato puree and add salt to taste. Bring to a simmer and let it cook for about 15-20 minutes, stirring occasionally, until the sauce has thickened slightly.
5. Toss the cooked spaghetti into the sauce, making sure every strand is coated. Season with pepper and oregano.
6. Serve immediately, garnished with grated parmesan cheese. Enjoy!

Expert Tips

Here are a few tricks I’ve learned over the years to make this recipe even better:

Achieving the Perfect Sauce Consistency

If your sauce is too thick, add a splash of pasta water to thin it out. The starch in the water helps the sauce cling to the spaghetti.

Preventing Spaghetti from Sticking

Rinsing the spaghetti with cold water after draining is key! It stops the cooking and removes excess starch.

Enhancing Tomato Flavor

A pinch of sugar can help balance the acidity of the tomatoes, especially if they’re not super ripe.

Garlic & Onion Sautéing Technique

Low and slow is the way to go! Sautéing the garlic and onion gently allows their flavors to develop without burning.

Variations

Want to switch things up? Here are a few ideas:

Vegan Spaghetti Pomodoro

Simply omit the parmesan cheese or use a vegan parmesan alternative. It’s still delicious! My friend, Sarah, makes this all the time and swears by it.

Gluten-Free Spaghetti Pomodoro

Use your favorite gluten-free spaghetti. There are some really good options available now!

Spice Level Adjustment (Adding Chili Flakes)

Add a pinch of red chili flakes to the sauce for a little heat. My family loves a bit of a kick!

Festival Adaptation (Simple Weeknight Meal)

This is perfect for a simple, satisfying meal any night of the week. It’s also great for potlucks or gatherings – everyone loves a good pasta dish!

Serving Suggestions

Spaghetti Pomodoro is fantastic on its own, but it also pairs well with:

• A simple green salad
• Garlic bread
• Roasted vegetables

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

What is the best type of tomato to use for Pomodoro sauce?

Roma tomatoes are ideal, but any ripe, flavorful tomato will work.

Can I make the sauce ahead of time?

Absolutely! The sauce can be made a day or two in advance and stored in the refrigerator. The flavors will actually develop even more!

How do I prevent the spaghetti from becoming mushy?

Cook the spaghetti al dente and rinse it with cold water after draining.

What can I substitute for Parmesan cheese?

Pecorino Romano, Grana Padano, or nutritional yeast are all good substitutes.

Is it possible to add vegetables to this recipe?

Definitely! Sautéed mushrooms, bell peppers, or spinach would be delicious additions.