Pasta Pomodoro
Servings: 4 people
Calories: 487kcal
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.
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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.
Video
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