The best pomodoro recipe
This easy pomodoro pasta recipe is the quickest and most delicious dinner you will ever make. With super basic ingredients and 20 minutes you will have a fantastic and filling pasta dish that will blow your mind. This vegan pasta recipe really shines when the Summertime garden tomatoes and basil are abundant. Pair this pasta with a fresh tossed green salad for a light and tasty meal.
What is pomodoro?
Pomodoro is the word for tomato in Italian. Simply put, pomodoro sauce is tomato sauce. It is a vegan and gluten free sauce. It is difficult to tell the difference between Pomodoro and Marinara since they have similar ingredients but Pomodoro is usually thicker. I like my Pomodoro chunkier and more rustic so I use garden fresh tomatoes rather than canned.
Ingredients for easy pomodoro pasta
The ingredients are simple, fresh and vegan. This sauce is perfect for summer when the garden fresh tomatoes and herbs are really cranking!
- pasta
- cherry tomatoes
- roma tomatoes
- extra virgin olive oil
- garlic
- salt and pepper
- basil
- crushed red pepper
How to make pomodoro pasta
This recipe is so simple that my 10 year old could make it! It's also one of the quickest and cheapest recipes you can make for a weeknight meal al fresco!
- Put on water to boil for pasta and cook in the background.
- In a sauté pan over medium heat, heat the oil and add garlic, cook until fragrant and starting to turn golden about 3 minutes.
- Add tomatoes, salt and pepper and cook stirring occasionally at a simmer until the tomatoes release their juices and get saucy about 10 minutes.
- Toss the cooked pasta in the sauce and garnish with basil and red pepper flakes.
- Serve with salad!
Tips for making the best pomodoro
- Fresh garlic is always tastier and more pungent than jarred minced garlic. Once chopped, always let garlic rest for 5 minutes before using to let its flavor and medicinal qualities "bloom".
- A combination of different types of tomatoes produce a sauce with more flavor depth. That is why I always chose a smaller cherry type tomato and a larger fruit like Roma or compari. Also, salting and adding pepper to the tomatoes directly always makes the flavor really pop.
- This pasta will last for 3 days if properly stored in the refrigerator. Simply microwave to reheat or add a little water and reheat in a sauté pan.
Other delicious vegan pasta recipes
Pomodoro Pasta
Ingredients
- 16 0z pasta
- 1 cup cherry tomatoes chopped
- 3 roma tomatoes chopped
- 2 tbsp extra virgin olive oil
- 4 garlic cloves minced
- salt and pepper to taste
- 6 basil leaves chopped
- crushed red pepper to taste
Instructions
- Put on water to boil for pasta and cook in the background.
- In a sauté pan over medium heat the oil and add garlic, cook until fragrant and starting to turn golden about 3 minutes.
- Add tomatoes, salt and pepper and cook stirring occasionally at a simmer until the tomatoes release their juices and get saucy about 10 minutes.
- Toss the cooked pasta in sauce and garnish with basil and red pepper flakes.
- Serve with salad!
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