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Home » Recipe Index » Italian

Pasta Pomodoro

Published: Oct 6, 2019 · Modified: Mar 31, 2025 by Kris Longwell · This post may contain affiliate links

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A large silver saucepan filled with homemade pasta pomodoro with a wooden spoon in the pan.
A large white bowl filled with pasta pomodoro next to a red-checkered napkin and a glass of red wine.

Pasta Pomodoro transforms a handful of simple ingredients into an incredible Italian pasta dish in just 30 minutes, showcasing the beauty of fresh flavors and straightforward preparation. This classic dish stands alongside favorites like Pasta Carbonara and Bucatini all’Amatriciana, proving that sometimes the simplest recipes yield the most delicious results.

A white pasta bowl with a wide lip is filled with a serving of pasta pomodoro.
Jump to:
  • 🍅 The Ingredients
  • 🌿 Substitutions and Variations
  • 👩🏼‍🍳 How To Make Pasta Pomodoro
  • 🍝 How To Serve
  • 🔥 How To Store and Reheat
  • 🙋🏽‍♂️ Frequently Asked Questions
  • 🇮🇹 Other Classic Italian Pasta Recipes
  • Pasta Pomodoro

🍅 The Ingredients

The simple ingredients come together harmoniously to create an unforgettable dish that captures the essence of Italian cuisine with its fresh flavors and comforting appeal. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Pasta Pomodoro on a white background, featuring tomatoes, fresh basil leaves, garlic cloves, olive oil, and pasta, highlighting the vibrant colors and textures of each component.

🌿 Substitutions and Variations

  • Pasta – We love going with spaghetti for this dish. Dried is great, but to put it over the top, homemade fresh pasta is incredible. Linguine, fettuccine, or angel hair are all great options, too.
  • Wine – We recommend a decent white wine, such as a Chardonnay or Sauvignon Blanc. We don’t recommend cooking wine. If you don’t want to cook with wine, you can substitute chicken broth or vegetable broth.
  • Herbs – Look for bright green and fresh parsley and fresh basil in your produce area. Dried herbs can be used, but you’ll only want to use half the amount.
  • Tomatoes – Seek out San Marzano tomatoes. They can be found in the canned tomatoes section of most well-stocked supermarkets. The can should say “Certified.” Roma tomatoes that are in peak season can be used, too.

See the recipe card (with video) below for a full list of ingredients and measurements.

Expert Tip

We like to thinly slice the garlic, rather than mince it. Sautéing the garlic slices will scent the oil, and cooking it until it is slightly golden mellows the garlic, which is perfect for this dish. Be careful not to burn the garlic, however, as this will cause it to be very bitter tasting.

👩🏼‍🍳 How To Make Pasta Pomodoro

Slices of garlic being sautéed in oil in a large stainless steel skillet with a wooden spatula in the skillet.
  1. Step 1: Sauté the garlic in hot oil until lightly browned. 
A skillet filled with simmering garlic, prosciutto, herbs, and a bay leaf.
  1. Step 2: Stir in the prosciutto, basil, bay leaf, and parsley and sauté. 
White wine being poured from a small carafe into a skillet filled with sautéed garlic, prosciutto, and herbs.
  1. Step 3: Pour the wine into the skillet and simmer until nearly evaporated. 
A person squeezing canned tomatoes into a skillet filled with simmering garlic, prosciutto, and herbs.
  1. Step 4: Squeeze the tomatoes into the skillet, season with salt and pepper, and simmer. 
Dried spaghetti standing upright in pasta pot filled with boiling water.
  1. Step 5: Boil the pasta to al dente. 
A person using a pair of metal tongs to toss cooked pasta with sautéed tomatoes and herbs.
  1. Step 6: Drain the pasta and toss with the sauce in the skillet, and then serve!

🍝 How To Serve

  • This dish is best served fresh from the skillet. And it comes together so quickly, we don’t recommend preparing the dish in advance.
  • For an Italian dinner party, this would be a wonderful first course (“primo”) followed by a protein such as classic chicken marsala, Italian bistecca (porterhouse), or Mediterranean red snapper.
  • For a quick weeknight dinner, simply leave the pasta in the skillet. For serving guests, we recommend transferring to a large pasta bowl with plenty of grated Parmesan available for passing at the table.

🔥 How To Store and Reheat

  • Though this dish is at its best right after it comes together in the skillet, leftovers are still very delicious.
  • Keep leftovers in an air-tight container with a lid in the refrigerator for 5 to 6 days.
  • Reheat on the stove in a skillet over medium heat. You’ll need to loosen the sauce up with a splash or two of chicken (or vegetable) broth.
White wine being poured into a large saucepan filled with sautéed garlic, prosciutto and herbs.

🙋🏽‍♂️ Frequently Asked Questions

Can Pasta Pomodoro be made in advance?

We think the dish is best served right after it comes together. And since it only takes about 30 minutes to prepare, it’s ideal for serving to guests. However, it can be made up to 2 hours in advance. Reheat on the stove and add a splash of broth (or pasta water) to loosen up the sauce.

Is Pasta Pomodoro vegetarian?

If you omit the prosciutto, yes.

Why are San Marzano tomatoes best for Pasta Pomodoro?

Make sure the can says “certified.” San Marzano tomatoes are cultivated in the land near the bottom of Mount Vesuvius in Italy. They are deep in flavor and are canned while at their peak.

A large stainless skillet filled with pasta pomodor with a wooden slotted spoon stuck in the side.

🇮🇹 Other Classic Italian Pasta Recipes

  • A large, deep skillet filled with Bucatini all’Amatriciana with a block of cheese nearby.
    Bucatini all’Amatriciana
  • A large colorful pasta bowl filled with creamy pasta carbonara.
    Classic Pasta Carbonara
  • A large patterned Italian pasta bowl filled with Pappardelle Bolognese and a small bowl of Parmesan cheese next to it.
    Pappardelle Bolognese
  • An overhead view of a large stainless steel skillet filled with spaghetti all vongole with opened clams resting on top of the cooked pasta and two serving utensils inserted into the side of the dish.
    Spaghetti alle Vongole (Pasta with Clam Sauce)

Ready to make the best (and easiest) pasta dish this side of Rome? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A white pasta bowl with a wide lip is filled with a serving of pasta pomodoro.

Pasta Pomodoro

Pasta Pomodoro is Italian cuisine at its best. Simple yet bold flavors bring the classic dish to life. Easy for a weeknight, but special enough for guests on the weekend. This is one of our all-time favorite pasta dishes.
5 from 2 votes
Print Pin Rate
Course: Italian
Cuisine: Italian
Prep Time: 15 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 35 minutes minutes
Servings: 4 people
Calories: 487kcal
Author: Kris Longwell

Video

Ingredients

  • ¼ cup olive oil
  • 8 cloves garlic thinly sliced
  • 1 oz. prosciutto thinly sliced
  • 7 fresh basil leaves chopped
  • 1 bay leaf
  • 2 tablespoon Italian parsley chopped
  • ¼ cup dry white wine
  • 1 28 oz. can whole tomatoes drained (San Marzano are good)
  • Kosher salt and black pepper
  • 12 oz spaghetti or bucatini

Instructions

  • In a large saute pan, heat the olive oil over medium-high heat.
    ¼ cup olive oil
  • When hot, reduce the heat and add the garlic, and cook it, stirring, for about 2 minutes until it is golden brown, taking care to not let it burn.
    8 cloves garlic
  • Add the prosciutto, basil, bay leaf and 1 tablespoon of the parsley and cook the mixture, stirring, for 1 minute.
    1 oz. prosciutto, 7 fresh basil leaves, 1 bay leaf, 2 tablespoon Italian parsley
  • Raise the heat to high, add the wine, and cook it for about 30 seconds.
    ¼ cup dry white wine
  • Use your hands to squeeze the tomatoes into the skillet. Use a wooden spoon to break them apart as they cook.
    1 28 oz. can whole tomatoes
  • Bring the sauce to a boil, reduce the heat slightly, and simmer for 3 minutes, or until the liquid reduces by half.
  • Season with salt (1½ teaspoons) and pepper (1 teaspoon).
    Kosher salt and black pepper
  • Meanwhile, in a large pot filled with boiling salted water, cook the pasta until is al dente, about 8 – 9 minutes. (Cooking time will vary depending on the type of pasta you use).
    12 oz spaghetti
  • Drain the pasta, reserving 1 cup of the pasta water.
  • Heat a clean skillet over medium heat and add about half of the sauce. Stir in the pasta until coated. Add the rest of the sauce and stir, adding some of the reserved pasta to reach the desired consistency. Serve at once, garnishing with the remaining chopped parsley.

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
The recipe can easily be doubled if feeding more than 4 guests. 
Leftovers can be stored in an air-tight container with a lid in the refrigerator for up to 5 days. Reheat on the stove with a splash of broth. 

Nutrition

Calories: 487kcal | Carbohydrates: 66g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 55mg | Potassium: 249mg | Fiber: 3g | Sugar: 3g | Vitamin A: 252IU | Vitamin C: 5mg | Calcium: 34mg | Iron: 1mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!

 POST UPDATE: This was originally published October 2019, but was updated with improved tweaks to the recipe with new tips and photography (and video) in March 2025.

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Comments

  1. Dave says

    June 18, 2023 at 10:50 am

    5 stars
    This is my favorite pasta recipe! So good! I love the herbs and garlic, and especially the proscuitto. Hands down, this is like dining at an upscale restaurant. And it’s fairly simple to make. Thank you!

    Reply
    • Kris Longwell says

      June 20, 2023 at 11:21 am

      Hi Dave! This is one of our favorite pasta dishes, too! So delicious in its simplicity! Thank you so so much for sharing and for the wonderful review. That means the world to us! All the best, Kris & Wesley

      Reply
  2. Vivian says

    August 22, 2021 at 3:09 pm

    Love this but I have never made my own. Thanks for this recipe and video.

    Reply
  3. Megan says

    July 01, 2020 at 7:27 pm

    5 stars
    Another one of your recipes for the win! I added a second smaller can of the San Marzano tomatoes because I like my Pasta Pomodoro with more tomatoes than most. So quick and easy! This will be my new go-to recipe!

    Reply
    • Kris Longwell says

      July 02, 2020 at 4:32 pm

      Hi Megan! YES!! We are so happy you had such success with the Pasta Pomodoro recipe! We absolutely love the simplicity of this dish. And of course, going with a little extra San Marzano tomatoes can never be a bad thing. Sound wonderful! Thanks so much for letting us know and for the GREAT review! We appreciate that so very much!! Best, Kris & Wesley

      Reply
5 from 2 votes

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