pasta pomodoro

Creamy pasta pomodoro is a quick and easy weeknight meal. Hearty rigatoni pasta noodles are coated in a tangy, luscious tomato sauce.

Creamy Pasta Pomodoro

olive oil

shallot

garlic (finely minced)

sea salt

black pepper

tomatoes

balsamic vinegar

cane sugar

oregano

red pepper flakes

raw cashews* (see note)

tomato paste

water

pasta water

rigatoni

Extra-virgin olive oil (for drizzling)

zucchini

thyme leaves

Mutti Cherry Tomatoes, drained

spinach spinach & arugula

parsley basil

Sea salt and black pepper

Make the marinara sauce: Heat the olive oil in a small pot over low heat. Add the shallot, garlic, salt, and a few grinds of black pepper and cook for 3 minutes, stirring often. Add the tomatoes and their juices, balsamic vinegar, cane sugar, oregano, and red pepper flakes. Cover and simmer over low heat for 20 minutes, stirring occasionally.

Make the creamy sauce: Add the marinara to a blender with the cashews, tomato paste, salt, and ¼ cup of water. Blend until smooth. Set aside until ready to use. Before serving, stir in ¼ cup hot pasta cooking water to loosen it up so that it’ll nicely coat the pasta.

Cook the pasta in a large pot of salted boiling water according to package directions or until al dente.

While the pasta cooks, heat generous drizzles of olive oil in a nonstick skillet over medium heat. Add the zucchini, thyme, and generous pinches of salt and pepper. Sautee, stirring occasionally, until lightly browned, about 3 minutes. Add the tomatoes, reduce the heat to low, and cook for 2 to 3 more minutes or until heated through. Add the spinach and gently toss until wilted. Season to taste with more salt and pepper.

Scoop the pasta into individual bowls, add scoops of the creamy sauce, and toss to coat. Distribute the vegetables among the bowls and top with parsley and or basil. Season to taste and serve.

This authentic Pasta Pomodoro is a delicious Italian classic that only requires a handful of simple ingredients and just about 35 minutes of your time! It’s spaghetti tossed together with an incredibly fresh and flavorful sauce composed of ripe tomatoes, garlic, and fresh basil simmered together with a mixture of rich butter and olive oil.

Pasta Pomodoro

spaghetti (uncooked)

butter (unsalted)

olive oil (extra virgin)

onion

garlic (minced)

tomatoes (chopped, about 4 to 6 large tomatoes)

salt and pepper

sugar

basil (chopped)

Parmesan cheese (freshly grated)

Cook the spaghetti.

Cook the spaghetti according to package directions. Reserve 1 cup of pasta water then drain the spaghetti.

Cook the onion.

Meanwhile, add the butter and oil to a large Dutch oven and heat over medium heat. Add the onion and cook for 5 minutes until the onion softens. Add the garlic and cook for another 30 seconds until fragrant.

Make the sauce.

Add the tomatoes, salt, pepper, sugar and red pepper flakes. Cook for about 5 minutes until the tomato starts to break down, stirring occasionally. Reduce heat to simmer and cook for 15 minutes. Taste for seasoning and adjust as necessary.

Toss everything.

Stir in the basil. Add the cooked spaghetti and half of the pasta water. Toss everything well to combine. Add more pasta water if needed.

Serve.

Serve topped with Parmesan cheese and more basil.

https://content.jwplatform.com/videos/FmUTM9N7.mp4

Pasta Pomodoro.m4v

This easy Italian pasta dish is a family favorite and easy to make at home. It is perfect for an easy weeknight meal or easy entertaining!

garlic

San tomatoes

salt

basil

spaghetti

unsalted butter

Parmesan cheese

basil and Parmesan (for garnish)

red pepper

It has a rich onion taste and is fit for food dishes like French onion soup. Yellow onions are typically available throughout the year. This onion is higher in sulphur than the white onion, which gives it a stronger, more complex flavour. A dozen varieties of yellow onion are grown, following the time of year....

yellow onion

In a large skillet, heat the olive oil over medium heat. Add the onion and cook, stirring occasionally, for 10 minutes or until the onion is soft. Add the garlic and red pepper flakes and cook for 3 minutes. Stir in the puréed tomatoes and season with salt.

Cook the sauce until it starts to thicken, stirring occasionally. This will take about 20 minutes. When the sauce has thickened, stir in the fresh basil.

Bring a large pot of salted water to a boil. Cook the pasta until al dente, according to package instructions. **Reserve 1/2 cup of the pasta water and then drain the pasta.**

Place the pasta back in the large pot, add the tomato sauce and hot pasta water. Stir until the sauce coats the pasta. Add butter and Parmesan cheese and toss until butter and cheese are melted. Plate the pasta and garnish with basil and Parmesan cheese, if desired.

Spaghetti Pomodoro with kale, white beans, and garlicky breadcrumbs comes together in just 30 minutes. Both kids and adults will love this simple pomodoro pasta for easy weeknight dinners.

Spaghetti Pomodoro with Kale and White Beans

Tbsp. extra-virgin olive oil, divided

garlic cloves, divided

breadcrumbs

Tbsp. grated Parmesan cheese, divided

diced pancetta* (sub shiitake mushrooms if making vegetarian)

shallot,

tsp. crushed chili flakes

lacinato kale,

DeLallo San Marzano Tomatoes

navy beans,

lb. DeLallo Semolina Spaghetti

Heat butter and 1 Tbsp. of the olive oil in a large skillet over medium heat. Once hot, add two cloves of the minced garlic, and cook 1 minute, until aromatic. Stir in breadcrumbs and 3 Tbsp. of the Parmesan cheese; cook until golden and toasted, stirring occasionally, about 4 to 5 minutes. Transfer breadcrumbs to a bowl and return pan to medium heat.

Add remaining 1 Tbsp. oil to pan. Once hot, add pancetta, and cook 3 to 5 minutes, until crispy. (While pancetta cooks, this is a good time to bring a large pot of salted water to a boil.) Add shallots, remaining 2 garlic cloves, chili flakes, salt, and pepper to pan with pancetta; cook 2 to 3 more minutes, until shallots soften. Stir in kale; cook 1 to 2 minutes, until leaves start to soften.

Add San Marzano tomatoes and white beans to pan; stir to combine. Cover, and gently simmer over medium-low heat. At this point, your pasta water should be boiling. Add the spaghetti and cook until al dente. Prior to draining, reserve 1 cup of pasta cooking water, and drain remaining. Return spaghetti to pot, and carefully pour skillet of pomodoro sauce over spaghetti. Gradually stream in reserved pasta cooking water, tossing constantly, until sauce begins clinging to noodles. Sprinkle in remaining 3 Tbsp. parmesan cheese. Adjust seasonings as needed.

Arrange a serving of pasta on a plate, and garnish with fresh basil and a spoonful of garlicky breadcrumbs.

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Creamy Pasta Pomodoro

Pasta Pomodoro

Pasta Pomodoro

Spaghetti Pomodoro with Kale and Wh...

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