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Pasta Al Pomodoro

Cook Time 40 minutes
Total Time 40 minutes
Servings 4
Calories 489 kcal
Author Jeanette

Ingredients

  • 1/4 cup extra virgin olive oil
  • 1 medium onion finely chopped
  • 4 cloves garlic minced
  • a pinch of crushed red pepper flakes
  • 28 ounces peeled tomatoes pureed in a food processor
  • salt and freshly ground pepper to taste
  • 3 large fresh basil sprigs
  • 12 ounces whole grain spaghetti 3/4 of a normal pack
  • 1/4 cup freshly grated Parmesan cheese

Instructions

  1. Heat olive oil in a large skillet over medium low heat.
  2. Add onion and cook until soft and translucent, stirring occasionally, about 6-7 minutes.
  3. Add garlic and crushed red pepper flakes, and cook another minute.
  4. Increase heat to medium, and add pureed tomatoes. Season lightly with salt.
  5. Cook, stirring occasionally, until sauce thickens slightly and the flavors meld, about 20 minutes.
  6. Remove pan from heat and stir in basil sprigs.
  7. Meanwhile, cook spaghetti until about 2 minutes before tender (if the box says al dente takes 7 minutes to cook, then cook the pasta only 5 minutes).
  8. Reserve 1 cup of pasta cooking water. Drain pasta.
  9. Discard basil from tomato sauce and heat skillet over medium heat. Stir in 1/2 cup reserved pasta water to loosen sauce; bring to a boil.
  10. Add pasta and cook, stirring, until sauce coats pasta and pasta is al dente, about 2 minutes. Add more pasta water if sauce seems too thick.
  11. Remove pan from heat; add Parmesan cheese and toss.
Nutrition Facts
Pasta Al Pomodoro
Amount Per Serving
Calories 489 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 3g19%
Cholesterol 4mg1%
Sodium 393mg17%
Potassium 608mg17%
Carbohydrates 76g25%
Fiber 3g13%
Sugar 6g7%
Protein 17g34%
Vitamin A 281IU6%
Vitamin C 21mg25%
Calcium 181mg18%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.