The Easy Tomato Pasta I Make All Summer Long

Pomodoro means “tomato” in Italian, so the main ingredient and flavor is exactly that: fresh tomato. In this recipe, cherry tomatoes are pan-roasted with white wine, garlic, and basil to create a light, yet luscious sauce to coat tender pasta.

And while this easy pasta pomodoro tastes just like summer, cherry tomatoes are good year-round, so you can make this recipe whenever the mood strikes.

Using Canned Tomatoes

While classic pomodoro is made using fresh tomatoes, and quality cherry tomatoes can be had year-round, you can make this pasta using canned tomatoes. I recommend whole, peeled tomatoes since they are sweeter and create a more rustic, flavorful sauce.

Tips for Making Easy Pasta Pomodoro

• Simmering whole basil sprigs with the tomatoes and wine amps up the flavor without the effort. Just throw them in there—no chopping required! 
• Don’t forget to save your pasta water. Pasta water is a great way to add both flavor and consistency to your sauce; the starches from the pasta water help to thicken the sauce and coat the pasta better.
• Transferring the cooked pasta straight from the pot to to the sauce means you don’t have to clean a colander and any water clinging to the noodles will help to thicken the sauce.

Recipe Variations

• Use whatever long pasta you like. Bucatini, linguine, tagliatelle, and even pappardelle would be lovely with this sauce. You can absolutely use shorter pasta shapes, but the chunky sauce will not coat the noodles as well. 
• Bulk the dish up with some sliced, cooked chicken breast, crunchy chickpeas, or cooked shrimp. 
• Some low-effort add-ins: chopped olives, chopped, marinated artichoke hearts, and drained and chopped roasted bell peppers. Or stir in some chopped fresh spinach along with the cooked pasta. 

Summertime Pastas

• No-Cook Tomato Basil Pasta
• Caprese Pasta Salad
• Fresh Corn Pasta
• Pesto Pasta Salad

Cook the pasta:

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions for al dente, about 10 minutes. Reserve 1 cup of the pasta cooking water.

Meanwhile, make the sauce:

While the pasta cooks, heat 3 tablespoons of the oil, the garlic, and red pepper flakes (if using) in a large high-sided skillet over medium-low heat. Cook, stirring occasionally, until the garlic is sizzling and just starting to brown around the edges, 5 to 6 minutes.

Add the tomatoes, wine, and basil:

Increase the heat to medium-high and stir in the tomatoes, wine, basil, and salt. Cook, covered and stirring occasionally, until the tomatoes are softened and bursting, about 5 minutes. 

Uncover and use the back of a spoon to pop and mash the tomatoes. Decrease the heat to medium-low and cook, uncovered, stirring occasionally, until thickened, 1 to 2 minutes.

Combine the pasta and sauce:

Using tongs, transfer the cooked pasta straight from the pot to the sauce in the skillet. Toss the pasta with the tomato mixture, 1/2 cup of the reserved pasta water, and the remaining 2 tablespoons of oil until fully coated and the sauce is glossy, about 2 minutes. 

If needed, add up to the remaining 1/2 cup of reserved pasta water until the desired consistency is reached. Serve hot with Parmesan (if desired) and more basil.

The sauce can be made up to 5 days ahead of time, stored in the fridge, and tossed with the hot pasta and pasta water to serve. Leftover dressed pasta will keep for a day or two. Add a splash of water before gently reheating.

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