Pasta al Sugo di Pomodoro Fresco Recipe Guide

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Pasta al Sugo di Pomodoro Fresco

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed
• Large pot for boiling pasta
• Skillet or saucepan for sauce
• Wooden spoon or spatula
• Knife and cutting board
• Measuring cups and spoons
• Colander for draining pasta

Ingredients

  

• Ingredients
• For the Pasta:
• 400 g 14 oz spaghetti or your favorite pasta
• Salt for boiling water
• For the Sauce:
• 500 g 1 lb ripe fresh tomatoes (Roma or San Marzano recommended)
• 2 tablespoons extra virgin olive oil
• 2 garlic cloves minced
• Salt and black pepper to taste
• Fresh basil leaves a handful (plus extra for garnish)
• Grated Parmesan cheese optional, for serving

Instructions

 

• Method
• Boil the Pasta:
• Fill a large pot with water and add a generous amount of salt. Bring to a boil. Once boiling, add the spaghetti and cook according to the package instructions until al dente (typically 8-10 minutes). Reserve 1 cup of pasta water before draining.
• Prepare the Sauce:
• While the pasta is cooking, prepare the sauce. Start by washing and dicing the fresh tomatoes. Remove the seeds if you prefer a smoother sauce.
• In a skillet or saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant (be careful not to burn it).
• Add the diced tomatoes to the pan, season with salt and black pepper, and stir well. Let the sauce simmer for about 10 minutes until the tomatoes have broken down and the sauce has thickened slightly.
• Combine Pasta and Sauce:
• Once the pasta is done, drain it using a colander. Add the hot pasta directly to the skillet with the sauce. Toss well to combine, adding a little reserved pasta water if the sauce is too thick.
• Tear in the fresh basil leaves and mix gently to incorporate. Let it stand for 5 minutes to allow the flavors to meld.
• Serve:
• Divide the pasta among four plates. Garnish with extra basil leaves and a sprinkle of grated Parmesan cheese if desired. Enjoy your freshly made Pasta al Sugo di Pomodoro Fresco!
• Variations
• Vegetarian/Vegan: This recipe is naturally vegetarian and can easily be made vegan by omitting the Parmesan cheese.
• Add Protein: Consider adding grilled chicken, shrimp, or sautéed mushrooms for extra protein.
• Spicy: For a kick, add a pinch of red pepper flakes while cooking the garlic.

Keyword Pasta, Pasta al Sugo di Pomodoro Fresco, Pasta al Sugo di Salsiccia

Pasta al Sugo di Pomodoro Fresco, or Pasta with Fresh Tomato Sauce, is a classic Italian dish that celebrates simple, quality ingredients. This recipe is perfect for those warm evenings when you crave something light yet full of flavor. The bright taste of fresh tomatoes, combined with fragrant basil and garlic, creates a sauce that clings beautifully to your pasta. From my own personal experience, making this dish from scratch is not only rewarding but also a great way to impress family and friends with minimal effort.

Let me show you how I make this delightful pasta dish.

Notes on What to Expect

When making Pasta al Sugo di Pomodoro Fresco, expect a dish that is light yet bursting with flavor. The freshness of the tomatoes combined with the aromatic garlic and basil creates a comforting meal that feels both simple and elegant. The key is to use high-quality ingredients, particularly the tomatoes, as they are the star of this dish.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Time to Stand: 5 minutes
• Ease of Cooking: Easy
• Servings: 4
• Calories per Serving: Approximately 400 calories
• Cost of Ingredients: $8 – $12 (varies by location)
• Cuisine: Italian
• Course: Main Course

Equipment Needed

• Large pot for boiling pasta
• Skillet or saucepan for sauce
• Wooden spoon or spatula
• Knife and cutting board
• Measuring cups and spoons
• Colander for draining pasta
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta al Sugo di Pomodoro Fresco  now.

Ingredients

• For the Pasta:
  • 400g (14 oz) spaghetti or your favorite pasta
  • Salt (for boiling water)
• For the Sauce:
  • 500g (1 lb) ripe fresh tomatoes (Roma or San Marzano recommended)
  • 2 tablespoons extra virgin olive oil
  • 2 garlic cloves, minced
  • Salt and black pepper, to taste
  • Fresh basil leaves, a handful (plus extra for garnish)
  • Grated Parmesan cheese (optional, for serving)
  • > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta al Sugo di Pomodoro Fresco  now.

Method

1. Boil the Pasta:
   • Fill a large pot with water and add a generous amount of salt. Bring to a boil. Once boiling, add the spaghetti and cook according to the package instructions until al dente (typically 8-10 minutes). Reserve 1 cup of pasta water before draining.
2. Prepare the Sauce:
   • While the pasta is cooking, prepare the sauce. Start by washing and dicing the fresh tomatoes. Remove the seeds if you prefer a smoother sauce.
   • In a skillet or saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant (be careful not to burn it).
   • Add the diced tomatoes to the pan, season with salt and black pepper, and stir well. Let the sauce simmer for about 10 minutes until the tomatoes have broken down and the sauce has thickened slightly.
3. Combine Pasta and Sauce:
   • Once the pasta is done, drain it using a colander. Add the hot pasta directly to the skillet with the sauce. Toss well to combine, adding a little reserved pasta water if the sauce is too thick.
   • Tear in the fresh basil leaves and mix gently to incorporate. Let it stand for 5 minutes to allow the flavors to meld.
4. Serve:
   • Divide the pasta among four plates. Garnish with extra basil leaves and a sprinkle of grated Parmesan cheese if desired. Enjoy your freshly made Pasta al Sugo di Pomodoro Fresco!

Variations

• Vegetarian/Vegan: This recipe is naturally vegetarian and can easily be made vegan by omitting the Parmesan cheese.
• Add Protein: Consider adding grilled chicken, shrimp, or sautéed mushrooms for extra protein.
• Spicy: For a kick, add a pinch of red pepper flakes while cooking the garlic.
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta al Sugo di Pomodoro Fresco  now.

Tips and Substitutions

• Tomatoes: Use the ripest tomatoes you can find for the best flavor. If fresh tomatoes are unavailable, canned San Marzano tomatoes can be used as a substitute.
• Pasta: While spaghetti is traditional, feel free to use any pasta shape you prefer.
• Gluten-Free: Substitute with gluten-free pasta to accommodate dietary needs.

Nutritional Information Per Serving

• Calories: Approximately 400 kcal
• Protein: 12g
• Carbohydrates: 60g
• Fat: 15g
• Fiber: 3g

I hope this guide has made making Pasta al Sugo di Pomodoro Fresco seem a little less daunting. Have you tried it before? Please, be honest, and let me know in the comments below! I like to hear feedback from a real person like you, so please leave your honest comment. Enjoy your cooking!