Fresh Spaghetti Pomodoro
Best easy homemade pomodoro sauce made with fresh tomatoes, basil, onions, and garlic. Tossed in spaghetti and finished with fresh grated parmesan cheese.
Ingredients
- ½ lb Thin Spaghetti
- 1 lb Grape or Cherry Tomatoes cut in half
- 4 Garlic Cloves minced
- 1 cup Onion diced
- 1 teaspoon Salt
- 3 tbsp Olive Oil
- 3 tablespoon Butter
- 8-10 Fresh Basil Leaves chopped
- ¼ cup Parmesan Cheese grated
- ¾ cup Hot Pasta Water reserved from cooking spaghetti
Instructions
- Cook spaghetti according to package instructions for al dente. RESERVE ¾ CUP PASTA WATER for pomodoro sauce. When done, drain pasta and set aside.
- In a large saucepan over medium-low heat, add olive oil, butter and onions. Cook until onions are tender.
- Add minced garlic, tomatoes and salt to the onions. Cover and cook over medium-low heat for about 25 minutes until tomatoes are very soft. Stir occasionally.
- Break up tomatoes using your cooking spoon or spatula. Add hot pasta water to the sauce and stir to combine. Sprinkle in parmesan cheese and fresh chopped basil. Cook for another 5 minutes or so until sauce lightly thickens.
- Toss spaghetti into the pomodoro sauce and serve with more fresh grated parmesan cheese and red pepper flakes(optional). Enjoy!!
Nutrition
Calories: 444kcal | Carbohydrates: 52g | Protein: 11g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 763mg | Potassium: 476mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1299IU | Vitamin C: 20mg | Calcium: 118mg | Iron: 1mg
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