Pasta pomodoro is a true Italian classic that you’ll find yourself making again and again. Made with just a few quality ingredients, this traditional tomato pasta lets the sweetness of the tomatoes shine through. It’s an easy, honest dish, full of comforting flavors making it perfect for busy weeknights when you want something satisfying without spending hours in the kitchen.

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What is pasta pomodoro?

Pasta Pomodoro is a traditional Italian pasta dish made with a simple tomato sauce. The word pomodoro means ‘tomato’ in Italian, and this dish is all about highlighting the delicious flavor of tomatoes. It’s typically made with olive oil, garlic, ripe tomatoes (or high-quality canned tomatoes), fresh basil, and of course, pasta.

In Italy, when making pomodoro sauce with fresh tomatoes, the sauce is traditionally made with San Marzano tomatoes. This variety of plum tomato comes from the Campania region in southern Italy, near Naples. They are longer and more slender than typical plum tomatoes and are prized for their balanced sweetness and low acidity.

While fresh San Marzanos are ideal in season, high-quality canned tomatoes are perfect year-round. For this recipe, I have used a can of good quality whole peeled tomatoes. Just make sure there is no added sugar or water on the ingredients list, just pure tomatoes.

Italian tomato pasta ingredients

For this pasta pomodoro, all you need are a few simple, high-quality ingredients:

• Pasta: Spaghetti or linguine works well with pomodoro sauce, but any pasta shape you have on hand is also fine.
• Tomatoes: Use high-quality canned whole peeled tomatoes. They make a bright, flavorful sauce and are perfect year-round. Avoid cans with added sugar or water, just pure tomatoes.
• Garlic: Fresh cloves work beautifully. Lightly sautéed in olive oil, they infuse the sauce without overpowering it.
• Olive oil: For sautéing the garlic, use a mild and fruity good quality extra virgin olive oil.
• Basil: Fresh basil is key to an authentic flavor.
• Salt and pepper: Keep the seasoning simple with a pinch of salt and optionally white or black pepper for extra warmth.
• Parmesan cheese: A sprinkle of Parmigiano Reggiano or Pecorino Romano to finish off this dish and to make it extra traditional.

How to make pasta pomodoro

Note: All the exact quantities of the ingredients can be found in the recipe card at the bottom of this post.

This pomodoro pasta comes together in just a few easy steps, starting with the tomato sauce. There are a few ways to make it; when tomatoes are in season, you can make the sauce from scratch using fresh San Marzano tomatoes. It takes a little more time, but the flavor is incredible.

For year-round cooking, using good-quality canned tomatoes gives a bright, rich sauce in only 30 minutes, which is exactly what I use for this recipe.

During the summer months, when the tomatoes are full of flavor and you have time, I highly recommend making this Italian tomato sauce with San Marzano tomatoes. It’s a simple Italian classic at its very best.

• Start the sauce: Heat 2 tablespoons of extra virgin olive oil in a large saucepan over medium heat. Add the crushed garlic and let it sizzle for about a minute until fragrant. Be careful not to let it brown otherwise the garlic will become bitter.
• Add the tomatoes: Pour in the canned whole peeled tomatoes and gently break them apart with a wooden spoon or fork. Season with a pinch of salt, pepper and half of your fresh basil leaves.
• Simmer: Bring the sauce to a gentle boil, then lower the heat to medium-low. Cover the pan partially with a lid and let the sauce simmer for 20–30 minutes, stirring occasionally, until it thickens and the flavors meld.
• Cook the pasta: While the sauce is cooking, bring a large pot of salted water to a boil. Cook the pasta until just al dente, following the package instructions. Don’t forget to save about ½ cup of the starchy pasta water before draining as it helps the sauce cling to the pasta.
• Combine pasta and sauce: Add the drained pasta directly to the saucepan with the tomato sauce. Toss well to coat, adding some of the reserved pasta water a little at a time to create a silky, cohesive sauce. Stir in the remaining basil leaves and adjust the seasoning with salt and pepper if needed.
• The final step: Serve immediately with a sprinkle of freshly grated Parmiggiano or Pecorino.

How to serve

Serve this pasta in individual bowls immediately after cooking, while it’s still warm. This will provide the best flavor. Don’t forget to add extra basil leaves.

In Italy, pasta pomodoro is usually served as a primi piatti, or first course. It pairs well with a second course of fish, like baked salmon, fried trout or roasted whiting. Other protein dishes like grilled chicken or pork are equally as good.

When serving this pasta as a main course, serve with french loaf or ciabatta and a side salad like this Caprese salad, burrata salad, shaved fennel or fresh fig and feta salad.

More pasta recipes to try

• Pasta alla Norma – Sicilian eggplant pasta
• Pasta Portofino – Pasta pesto with tomatoes
• Pasta alla peperonata – Stewed bell peppers
• Creamy tuna pasta with leeks

Did you make this recipe? I’d love to hear how it turned out! Leave a comment with rating below and share a picture with the hashtag #thetastychilli and tag me on Instagram, Facebook or Twitter.