The Best Pasta al Pomodoro

When it comes to an introduction to pasta, it doesn’t get easier—or more essential—than this. With just a handful of simple ingredients and approachable techniques, this dish is perfect for anyone just getting started in the kitchen.

It all begins with using the best ingredients you can get your hands on—and that doesn’t mean expensive. The beauty of Pomodoro is that quality can come from anywhere. If the best you have access to is from Aldi, great. This recipe doesn’t rely on fancy—it relies on balance, care, and letting each ingredient shine.

This is food in its most honest form. Cook it once, and you’ll understand why it’s a staple.

Edible Curiosity

The Best Pasta al Pomodoro

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Servings: 4 Servings

Ingredients Method

Ingredients

  

• 16 oz Spagetti 454 grams
• 3 Tbsp Olive Oil 40 grams
• 3 cloves Garlic 10 grams
• 1 1/2 Yellow Onion 55 grams
• 7 leaves Basil 3 grams
• 28 oz Canned Tomato 794 grams
• 2 Tbsp Butter 25 grams
• 2 tsp Salt 12 grams
• 3 Tbsp Salt 55g

Method

 

1. First, Place a pot of water on the stove and let it com to a boil, then add 3 tablespoons of salt.
2. While your water is coming up to a boil. small dice your onion and slice your garlic very this.
3. Then to a separate pan, over medium heat, add your olive oil and let it heat up unit it starts to shimmer.
4. Once your Olive oil is hot add the yellow onion and garlic. Stir gently until the onion turns translucent and the garlic just starts to turn golden.

   This step is key to pulling deep flavor out of your alliums. A lot of Pomodoro recipes will tell you not to let the garlic or onions take on any color—but I’m going to ask you to ignore that advice.

   Letting them get a little golden, even lightly caramelized, unlocks a richness and depth that takes this sauce to another level. It’s not about burning—it’s about building flavor. Don’t be afraid of a little color.
   
5. Next add your canned tomato, allow it to come to a low simmer, and use a spoon to crush to tomato if they are whole.
   
6. Once the sauce is at a low simmer and the tomatoes are well crushed, add your basil, stems and all, let the sauce simmer and reduce for about twenty minutes.
   
7. After twenty minutes, pour the sauce into a blender and blend on high until the sauce is smooth.
8. Now’s the time to drop your pasta into the water and cook it until it’s al dente. That phrase gets thrown around a lot in pasta recipes, but nobody ever really tells you what it means.

   For me, al dente means the outside of the pasta is tender and chewable, but the inside still has a little fight left in it. A good sign? When you can bite through a noodle, but it still clings to your back teeth a bit. That subtle resistance—that’s your window.

   Reserve about half a cup of pasta water and drain the rest.
9. Next, to a the pan add 8oz of your Pomodoro, the noodles, and your reserved pasta water. place this over medium heat and let it come to a heavy simmer. Keep everything moving and allow the sauce to thicken and coat the noodles.
   
10. This next step is optional—but if you want to push this dish into restaurant-quality territory, don’t skip it. Add two tablespoons of butter and toss the pasta like you mean it until the butter melts and fully emulsifies into the sauce.

    That hit of fat adds a richness you just can’t achieve any other way. It rounds everything out, and it’s the kind of move that turns a good plate of pasta into something unforgettable.
11. All that’s left to do is plate it up—or don’t. I usually finish with a little grated Parmesan and torn basil, but honestly? Sometimes I skip the garnish and eat it straight from the pan. However you do it, just make sure it’s delicious

    If you make this, I’d love to see it. Tag me, send a photo, or drop a comment with your own twist. That’s what Edible Curiosity is all about—getting in the kitchen and making it your own.