About This Recipe
Pasta al pomodoro might look like the simplest thing on the table, but that's exactly what makes it worth making at home. With just San Marzano crushed tomatoes, a handful of garlic cloves, and good olive oil, you're building a sauce that's bright and sweet from the tomatoes, fragrant from the garlic, and finished with torn basil leaves that release their perfume the moment they hit the hot pasta.
Canadian home cooks keep coming back to this one because it comes together in twenty minutes flat — perfect for weeknight dinners when you want something that tastes like you meant to do better than takeout. The trick is letting the sauce simmer long enough for those tomatoes to lose their raw edge, then tossing everything together with a splash of starchy pasta water until the sauce clings to every strand.
Tips for the Best Pasta al Pomodoro
Salt your water generously — it should taste like the sea. Cook the pasta a minute shy of al dente so it finishes cooking in the sauce. When you toss the noodles in, add pasta water a ladleful at a time until the sauce turns glossy and coats each piece evenly.
What to Serve With It
Serve straight from the pan with a drizzle of extra-virgin olive oil and a generous shaving of Parmigiano-Reggiano. Pair with a crisp white wine like a Vermentino or Pinot Grigio, and keep some crusty Italian bread nearby for soaking up the last bits of sauce. A simple arugula salad dressed with lemon juice and olive oil rounds out the plate nicely.
Storage & Reheating
Leftovers keep in the fridge for up to three days in an airtight container. Reheat gently in a skillet with a splash of water or broth — don't microwave it straight through or the pasta will turn rubbery. You can also freeze it for up to three months, though the basil won't hold its brightness once thawed.
