Pasta al Pomodoro Recipe | Fresh Tastes Blog | PBS Food

Keep It Simple With Pasta al Pomodoro

Try Marc's recipe for Pasta al Pomodoro

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Pasta al Pomodoro is by far one of the easiest pastas to make, and yet it is often the most poorly done. With soggy noodles and a watery sauce that’s either too tart or just pain flavorless I tend to stay away from this dish when it shows up on restaurant menus.

As the name would imply the key ingredient in this dish is tomatoes, so it’s best made towards the end of summer when the sun-ripened tomatoes are bursting with sugar.

Try Marc's recipe for Pasta al Pomodoro

I also like to think of this dish more as a tomato stir-fry than a pasta sauce. You want to add the tomatoes to a hot pan with lots of oil, so the sugars in the tomatoes quickly caramelize creating a thick sauce that still tastes like fresh tomatoes.

I always add the drained pasta to the sauce so that each strand is evenly coated, but this also means that the pasta is going to cook a little more after it’s been boiled. That’s why it’s important to cook the pasta al dente (usually about a minute less than what the package says).

Try Marc's recipe for Pasta al Pomodoro

Pasta al Pomodoro

Try Marc's recipe for Pasta al Pomodoro

Find out how this easy pasta is often the most poorly done and enjoy this recipe for a sure-fire win. See the full post at the Fresh Tastes blog.



  • 12-16 ounces pasta, boiled according to package directions
  • 3 tablespoons olive oil
  • 6 medium cloves of garlic smashed and roughly chopped
  • 4 large vine ripened tomatoes, peeled and chopped
  • 1-2 teaspoons salt
  • basil leaves, julienned


  1. The sauce should take about 5 minutes to cook, so time your pasta accordingly. Use the boiling water for the pasta to parboil the tomatoes for about 30 seconds to make them easy to peel.
  2. Add the oil and garlic to a large frying pan and heat over high heat. Fry until the garlic is fragrant, but don’t let it brown. Add the tomatoes and sauté until the liquid left in the pan isn’t watery anymore. Add salt to taste.
  3. When the pasta is done, drain and add it to the frying pan along with the basil. Toss to coat and serve immediately.

Yield: 4 servings

Marc Matsumoto is the food blogger behind Fresh TastesMarc Matsumoto is a culinary consultant and recipe repairman who shares his passion for good food through his website For Marc, food is a life long journey of exploration, discovery and experimentation and he shares his escapades through his blog in the hopes that he inspires others to find their own culinary adventures. Marc’s been featured in the New York Times, Wall Street Journal, and USA Today, and has made multiple appearances on NPR and the Food Network.

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