For those nights where there’s not much in the pantry, or you’re looking for a satisfying dinner in under a half-hour, this recipe for pasta in Pomodoro sauce is excellent to have on hand.
Straightforward enough for any skill level, the creamy tomato sauce can be livened up with additions of meat, mushrooms, or a variety of vegetables to make a hearty Italian fare for your Tuesday night.
Bucatini Pomodoro
Ingredients
- 6-8 Ripe tomatoes skinned and quartered (these provide chunkiness)
- 4 oz Virgin olive oil
- 3 Garlic cloves peeled and crushed (Minced works too)
- 28 oz Can of peeled tomatoes (Some may come preserved in olive oil. If so, omit the 4 oz)
- 4-8 oz Heavy Cream ( use in small pours to control the creaminess of the sauce)
- Fresh Basil/Parsley (To chop and sprinkle incrementally)
- Salt and Pepper for taste
- 120 oz Bucatini spaghetti (or switch with pasta of your choice)
Instructions
- Cook the pasta according to instructions, usually 7-8 minutes of boiling in water with some salt. When done, drain and leave to the side. Cover with tin foil or a towel to keep from drying out and going cold, but later on with be heated in the sauce and skillet.
- In a heavy bottom skillet, grill the garlic till golden-dark brown. If your tomatoes already come in an oil, try to match it or use a light-tasting olive oil so the flavors don't counter each other. Be careful not to sear the garlic too much, so only 1-2 minutes on medium heat should cook the small garlic pieces evenly in very little time.
- Add the chopped tomato chunks and grill for a minute to get them soft and juicy. Strain the canned tomatoes and add to the mix. Season with Basil and thyme to your liking.
- Simmer for 10 minutes, in which the chunks will get moist and if desired you can crush them into smaller bits with a fork or spatula.
- After 10 minutes, pour in cream incrementally until the sauce achieves the thickness you want. The skillet should be simmering at low heat so as to not boil the cream and burn the tomato sauce to the surface of the skillet.
- Bring the heat down and bring the strained pasta over to add to the simmering sauce.
Serve as is with some Parmesan. If making for a family, double the measurements and look to add some ground beef to the sauce or pair with simple grilled chicken to make more of an entree.
This recipe is incredibly versatile and requires only a few pantry staples. The only fresh ingredient you would need to buy is tomatoes from the store, or you could keep diced tomatoes in a can or jar for just such nights you want a quick dinner.
Best of all, many chefs have taken the Pomodoro sauce recipe and altered it to their own tastes. Some replace the cream if they don’t like dairy, or mix in some pepper for a hotter flavor in their pasta. Feel free to experiment over the many weeks your cooking this dish and see what rings your dinner bell the best.