Best Pasta Pomodoro Recipes

PASTA POMODORO

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.
• Pour olive oil in a large deep skillet over high-heat. Saute onions and garlic until lightly browned. Reduce heat to medium-high and add tomatoes, vinegar and chicken broth; simmer for about 8 minutes.
• Stir in red pepper, black pepper, basil and cooked pasta, tossing thoroughly with sauce. Simmer for about 5 more minutes and serve topped with grated cheese.

PASTA POMODORO

Steps:

• Heat a medium saucepan over medium heat. Add the 1/4 cup olive oil and heat until hot. Add the onions, garlic and a large pinch of salt. Cook, stirring occasionally, until the vegetables soften, 3 to 5 minutes.
• Stir in the red pepper flakes and tomatoes and season with salt and black pepper. Tie the oregano and thyme together with a piece of butcher's twine, then add to the sauce. Bring to a simmer.
• Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti 2 minutes less than the time indicated in the package directions. Remove the herb bundle from the sauce and discard.
• Add the spaghetti to the warm sauce along with 1/4 cup of the pasta water. Let the spaghetti finish cooking in the sauce, stirring occasionally, 2 to 3 minutes.
• Remove from the heat and stir in the butter, basil leaves and a good drizzle of extra-virgin olive oil. Serve with freshly grated Parmesan over the top.

PASTA AL POMODORO

Steps:

• Heat extra-virgin olive oil in a 12" skillet over medium-low heat. Add minced onion and cook, stirring, until soft, about 12 minutes. Add garlic and cook, stirring, for 2-4 minutes. Add crushed red pepper flakes; cook for 1 minute more. Increase heat to medium, add puréed tomatoes and season lightly with kosher salt; cook, stirring occasionally, until sauce thickens slightly and the flavors meld, about 20 minutes. Remove pan from heat, stir in basil sprigs, and set aside.
• Meanwhile, bring water to a boil in a 5-quart pot. Season with salt; add spaghetti or bucatini and cook, stirring occasionally, until about 2 minutes before tender. Drain pasta, reserving 1/2 cup pasta cooking water.
• Discard basil and heat skillet over high heat. Stir in reserved pasta water to loosen sauce; bring to a boil. Add pasta and cook, stirring, until sauce coats pasta and pasta is al dente, about 2 minutes. Remove pan from heat; add butter and cheese; toss until cheese melts. Transfer to warm bowls; serve with more cheese, if desired.

POMODORO PASTA SAUCE

Steps:

• Stir the diced tomatoes, celery, carrots, sweet onion, garlic, tomato paste, water, red wine, sage, basil, parsley, oregano, salt, and pepper together in a large pot and bring to a boil. Reduce heat to low and cook the sauce at a simmer until the carrots are tender, about 1 hour.
• Pour the sauce into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a towel and carefully start the blender using a few quick pulses to get the sauce moving before leaving it on to puree. Puree in batches until smooth and pour into a clean container. Alternately, you can use a stick blender and puree the sauce in the pot.

PASTA POMODORO FOR TWO

Steps:

• Puree the tomatoes using an immersion blender or food processor. Set aside.
• In a saucepot over medium heat, combine the olive oil, pepper flakes and garlic. Gently toast the garlic until golden brown, being careful not to burn it. Add the tomatoes and bring to a simmer; simmer 5 to 8 minutes.
• Bring a large pot of salted water to a boil. Add the rigatoni and cook for 2 minutes less than the package instructions. Reserve about 1/4 cup of the pasta water, then drain the pasta.
• Add the pasta to the pot with the sauce. Add 2 tablespoons of the reserved pasta water and cook until thickened, about 3 minutes. Add the butter, half of both cheeses and half of the basil and cook, tossing frequently, until the pasta is nicely coated. Season with salt if necessary.
• Transfer to a serving bowl, top with the remaining cheese and basil and drizzle with olive oil.

PENNE PORTABELLA (COPYCAT OF PASTA POMODORO'S DISH)

Steps:

• Soak the dried porchini mushrooms in the hot water (about 10 minutes), then squeeze the liquid out of the mushrooms and chop it up. Be sure to reserve the tasty soaking water for the sauce!
• Prepare the sausage according to package directions (cooked throughly and browned), drain.
• Cook the pasta according to package directions as well, however, minus one to two minutes to finsh "cooking" in the sauce. Meanwhile start the sauce:.
• Heat up a large pan (large enough to fit the pasta in), add a tablespoon of extra virgin olive oil, sautee garlic just until fragrant, add in cooked sausage, portobello mushrooms and porchini mushrooms, and (first add 1/4 cup) of the reserved porchini soaking water as well as the wine. Let this cook for a few minutes. If the portobello mushroom is still dry, add more of the reserved soaking water (add all if possible), cook until the portobello is browned and tender.
• Add cream and heat through, stirring to incorporate the flavors together. Next add the cooked pasta and arugula or spinach leaves, cook for a minute or two to let the pasta soak up the sauce and wilt the arugula or spinach.
• Taste and adjust seasoning, adding parmesan cheese then salt and pepper if desired.

PASTA AL POMODORO FRESCO

Steps:

• Boil the pasta in salted water according to package direction until al dente.
• In the meantime, in a large skillet, add the olive oil. When the oil is hot, add the garlic slices and cook them at medium heat stirring often just until lightly golden. Next, add the cut tomatoes, salt and pepper and cook for about 5 minutes at medium high heat. Stir the sauce gently a few times. The sauce should not be soupy.
• Before removing the sauce from the heat, taste it for flavor. When the sauce is ready, add the fresh chopped basil, turn off the heat and stir one last time.
• Transfer the cooked strained pasta in the skillet, and toss gently making sure that the pasta is fully ncorporated with the sauce.
• When serving the pasta, for a delicious fragrant finishing touch, drizzle extra virgin olive oil, and add more fresh basil, fresh cracked pepper and fresh grated cheese on top of each plate.

BETTER THAN OLIVE GARDEN PASTA POMODORO

Steps:

• Heat olive oil over high heat and add garlic; saute for 30 seconds.
• Add tomatoes, salt, and pepper.
• Saute for another 30 seconds, stirring constantly.
• Remove from heat.
• Add cooked pasta and chopped basil.
• Toss gently.
• Turn into serving bowl/dish, add 1/2 grated cheese, and toss again.
• Serve immediately and pass the last 2 oz. of grated parmesan.

SALMON PASTA POMODORO

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Reserve 1 cup of the pasta water. Drain well in a colander set in the sink.
• Heat olive oil in a large skillet over medium-high heat. Place onion and garlic in the skillet in an even layer then lay salmon fillets on top. Place a lid on the skillet and cook the salmon until it flakes easily and the onions are tender. Flake all of the salmon. Season with salt and pepper, then reduce the heat to medium. Toss the spaghetti, tomatoes, and basil with the salmon and sprinkle with Parmesan cheese. Stir in some of the pasta water if the pasta becomes dry.

PASTA WITH SHRIMP POMODORO SAUCE

Steps:

• Cook the pasta according to the package directions.
• Heat the oil in a large saucepan over medium heat.
• Add the garlic and cook until light brown, about 1 minute.
• Add the tomatoes and their juices, salt, pepper, and sugar.
• Bring to a boil.
• Reduce heat and simmer, crushing the tomatoes with a wooden spoon, until the sauce thickens slightly, about 10 minutes.
• Add shrimp to the simmering sauce.
• Cover and cook until the shrimp are pink and cooked through, about 4 m inutes.
• Remove from heat.
• Stir in the basil.
• Toss with cooked pasta.

SHRIMP POMODORO PASTA

Steps:

• Heat large nonstick skillet on medium-high heat. Add dressing, onions and garlic; cook 2 min. Stir in tomatoes; cook 12 min., stirring occasionally. Meanwhile, cook pasta as directed on package.
• Add shrimp to sauce in skillet; cook 2 min. or until heated through. Remove from heat.
• Drain pasta; toss with shrimp mixture. Sprinkle with cheese.

P90X SHRIMP PASTA POMODORO-LEVEL III

Steps:

• Bring large pot of water to boil for pasta.
• Meanwhile, place olive oil and garlic in a large sauté pan and sauté for several minutes until lightly browned.
• Add chicken broth and tomatoes to pan; simmer for 5 to 10 minutes or until tender.
• Cook the pasta according to the directions on the package. Drain.
• Add shrimp to pan and cook for several more minutes, until shrimp are opaque.
• Add basil and toss shrimp mixture with cooked pasta.

PASTA AL POMODORO

Steps:

• Heat extra-virgin olive oil in a 12" skillet over medium-low heat.
• Add minced onion and cook, stirring, until soft, about 12 minutes.
• Add garlic and cook, stirring, for 2-4 minutes.
• Add crushed red pepper flakes; cook for 1 minute more.
• Increase heat to medium, add puréed tomatoes and season lightly with kosher salt; cook, stirring occasionally, until sauce thickens slightly and the flavors meld, about 20 minutes.
• Remove pan from heat, stir in basil sprigs, and set aside.
• Meanwhile, bring water to a boil in a 5-qt. pot. Season with salt; add spaghetti and cook, stirring occasionally, until about 2 minutes before tender.
• Drain pasta, reserving 1/2 cup pasta cooking water.
• Discard basil and heat skillet over high heat. Stir in reserved pasta water to loosen sauce; bring to a boil.
• Add pasta and cook, stirring, until sauce coats pasta and pasta is al dente, about 2 minutes.
• Remove pan from heat; add butter and cheese; toss until cheese melts.
• Transfer to warm bowls; serve with more cheese, if desired.

CHICKEN POMODORO WITH PASTA

Steps:

• Pound chicken breasts between plastic wrap until thin.
• Boil pasta.
• While pasta is cooking, season chicken with salt and pepper. Dust with flour and shake off excess.
• Saute chicken in oil in large skillet, about 2-3 minutes per side. Remove and keep warm.
• Deglaze pan with vodka (off heat) and cook until vodka is nearly gone, then add onions and tomatoes and saute one minute.
• Add broth and wine and simmer 2 minutes.
• Stir in 2 T. cold butter until melted. Add cream and chicken back to pan to heat through. Taste for seasoning.
• Sprinkle with parsley and serve, pouring tomato sauce over the pasta.

CREAMY SEAFOOD PASTA POMODORO

Steps:

• Cook spaghetti in large saucepan as directed on package, omitting salt. Meanwhile, heat 1 Tbsp. oil in large skillet on medium heat. Add shrimp, scallops and 1/4 tsp. crushed pepper; cook 3 min. or until shrimp and scallops are lightly browned, stirring frequently. Remove from skillet; cover to keep warm.
• Add remaining oil and onions to skillet; cook and stir 5 min. or until onions are crisp-tender. Stir in garlic and remaining crushed pepper; cook 1 min. Add tomatoes, bouillon and water; stir. Bring to boil. Add mussels; cover. Cook 4 min. Return shrimp and scallops to skillet; cook, covered, 2 min. or until all the mussels have opened and shrimp and scallops are done and heated through. Discard any unopened mussels. Combine cream cheese spread and milk until smooth.
• Drain spaghetti. Return to pan. Add cream cheese mixture; toss to coat. Stir in seafood mixture and basil. Top with Parmesan.

EGGPLANT POMODORO PASTA

Steps:

• Put a pot of water on to boil.
• Heat oil in a large nonstick skillet over medium heat.
• Add eggplant and cook, stirring occasionally, until just softened, about 5 minutes.
• Add garlic and cook, stirring until fragrant, 30 seconds to 1 minute.
• Add tomatoes, olives, vinegar, capers, salt, pepper and crushed red pepper (if using) and cook, stirring, until the tomatoes begin to break down, 5-7 minutes.
• Meanwhile, cook pasta in boiling water until just tender, about 6 minutes or according to package directions.
• Drain and divide the pasta among 6 shallow bowls.
• Spoon the sauce over the pasta and sprinkle with parsley (or basil) on top.
• Enjoy!.

QUICK AND EASY CHICKEN & PASTA POMODORO

Steps:

• Boil water in stock pot and cook noodles.Season chicken with lemon pepper and saute in pan til juices run clear. Remove from pan and slice into strips, set aside. Add olive oil to pan and add garlic, mushrooms and pine nuts, saute til done being careful not to burn the garlic.Add drained noodles to oil along with chicken, capers, tomatoes, and parsley. Add parmesan to taste.Toss well. Also serve parmesan at table so extra can be added for those who like it.

FRESH PASTA DOUGH FOR SPAGHETTI ALLA CHITARRA CON POMODORO

Steps:

• Mound flour in center of a large work surface and make a well in the middle. Place egg yolks and 1 tablespoon water in well.
• Using a fork, slowly incorporate flour, beginning with inner rim of well. When flour is incorporated, gather dough together to form a rounded mass. Begin kneading dough with the palms of your hands; knead dough until smooth and elastic. Cover with plastic wrap and let stand 20 minutes before using.

PASTA WITH SALSA CRUDA DI POMODORO

Steps:

• Place chopped tomatoes in a colander and let drain for several minutes, stirring at least once.
• Transfer the tomatoes to a large serving bowl and combine with remaining ingredients, except pasta and cheese.
• Let stand at room temperature until the pasta is ready.
• Cook pasta in a large pan with 3 qts.
• water until al dente, about 9 to 11 minutes.
• Drain well.
• Fold the pasta into the tomato sauce and serve at once.
• If desired, offer the Parmesan as a condiment at the table.

PASTA AL POMODORO (TIA'S TAKE ON BASTA PASTA'S RECIPE)

Steps:

• In a large skillet over medium-high heat, add oil, onion, garlic, red pepper flakes and saute being careful not to let the garlic brown.
• Add tomatoes, wine, chicken broth, basil, sugar, pesto, vodka if using. Bring to a slight boil then turn down heat to medium-low and simmer.
• The longer you simmer this sauce the better it is! Reduce sauce by 1/4 simmering several hours, then turn to low.
• Add the chilled butter (butter will thicken sauce slightly) and stir through.
• Cook your choice of pasta al dente. While cooking pasta add the whipping cream and parmesean cheese and heat through.
• Add drained cooked pasta to pan and mix throughly and heat through.
• Serve with parmesean cheese grated on top. A loaf of rustic bread and salad goes great!
• Note: (I freeze my pesto in ice cube trays and use 1 to 2 cubes).