Pasta al Pomodoro
Easy, strategic moves make a far more flavorful red sauce.
- Makes4 to 6 servings
- Cook Time25 minutes
Chances are, you’ve got everything in your pantry for this simple pasta with tomato sauce. We drain a can of whole peeled tomatoes, then cook the juices down with garlic, red pepper flakes and oregano to create a concentrated base. Before adding the tomatoes to the pot, we crush them by hand rather than finely chop so the sauce has texture. Be sure to boil the pasta as directed in a scant amount of water until just shy of al dente. The noodles will finish cooking directly in the sauce, with some of the starchy liquid to lend body and clingability. Add some warm, crusty bread and dinner is served.
Step 1
In a large pot, bring 2 quarts water to a boil. Add the pasta and 1 tablespoon salt, then cook, stirring occasionally, until just shy of al dente. Reserve ½ cup of the cooking water, then drain; set aside.
Step 2
Meanwhile, in a 12-inch skillet over medium-high, combine the oil and garlic; cook, stirring often, until the garlic is lightly golden, 1 to 2 minutes. Add the oregano and pepper flakes, then cook, stirring, until fragrant, about 30 seconds. Add the tomato juices and Parmesan rind (if using). Bring to a simmer and cook, stirring often, until a spatula leaves a trail when drawn through the mixture, about 5 minutes.
Step 3
Add the crushed tomatoes and cook, stirring often, until heated through, about 2 minutes. Add the pasta and ¼ cup of the reserved cooking water, then reduce to medium and cook, stirring and tossing, until the pasta is al dente and lightly sauced, about 3 minutes; add more cooking water 1 tablespoon at a time as needed if the mixture looks dry.
Step 4
Off heat, remove and discard the garlic cloves, Parmesan rind (if used) and oregano sprigs (if used). Taste and season with salt and black pepper. Serve drizzled with additional oil and sprinkled with Parmesan.
