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    Home Β» Pasta al Pomodoro

    Pasta al Pomodoro

    Published: Dec 10, 2020 Β· Modified: Jan 11, 2021 by Nico

    Cambia lingua / Switch language: Italiano

    Pasta al Pomodoro

    Our pasta al pomodoro is quick to make, with easy-to-find and simple ingredients. It's creamy, full of umami, and with notes of garlic and fresh basil. This Pasta recipe is a healthy and naturally vegan dish that is the perfect comfort food for a cozy night full of hygge.

    Jump to:
    • πŸŽ₯ YouTube Video
    • πŸ“‹ Recipe
    • πŸ‘¨πŸ»β€πŸ³ Tips
    • πŸ₯« Storage
    • 🍜 Variations
    • 🍝 Related recipes

    πŸŽ₯ YouTube Video

    πŸ“‹ Recipe

    Pasta al Pomodoro

    Pasta al Pomodoro

    Author: Nico
    Our pasta al pomodoro is quick to make, with easy-to-find and simple ingredients. It's creamy, full of umami, and with notes of garlic and fresh basil. This Pasta recipe is a healthy and naturally vegan dish that is the perfect comfort food for a cozy night full of hygge.
    Print Recipe Pin Recipe
    5 from 2 votes
    Prep Time 1 min
    Cook Time 11 mins
    Total Time 12 mins
    Course First Course
    Cuisine Italian
    Servings 3 people
    Calories 533 kcal

    Ingredients
     

    • 300 g (10.6 oz) spaghetti bronze cut
    • 400 g (14.1 oz) whole peeled canned tomatoes
    • 200 g (7.1 oz) plum tomatoes
    • 3 to 5 tablespoons extra virgin olive oil
    • 1 clove garlic
    • β…“ teaspoon chili flakes
    • 15 fresh basil leaves
    • 3 liters (0.8 gal) water to cook the pasta
    • 2 tbsp coarse sea salt to salt the pasta water

    Instructions
     

    • In a large pot, put the water to boil. Then cut the plum tomatoes in half.
      Pasta al pomodoro preparation step-1
    • In a large pan on low heat, add 3 tbsp of olive oil, crushed garlic, and the chili flakes. Let fry gently for 1 minute. Don't let the garlic burn.
      Pasta al pomodoro preparation step-2
    • Add the plum tomatoes and let cook on medium heat for 2 to 3 minutes, until they become soft. Add a little water if they stick to the pan.
      Pasta al pomodoro preparation step-3
    • Add the pelati in the pan and crush them with a fork or with a wooden spoon. Let the tomatoes simmer on low heat throughout the recipe, stirring occasionally. Add small amounts of water if the tomato sauce sticks to the pan.
      Pasta al pomodoro preparation step-4
    • At this poin the water to cook the pasta in should be boiling. Salt it with a generous amount of coarse sea salt. Then put the spaghetti in the water, and cook them for 4 minutes less than indicated on the cooking package.
      If the package says 12 minutes, then cook it for 8 minutes only.
      cooking the pasta
    • While the pasta cooks, take care of the tomato sauce. Season it with two pinches of salt and add around 10 basil leaves in it. You might need to add some extra pasta water if the sauce is too thick now.
      Adding basil to the tomato sauce
    • When the pasta is ready, take it out of the water and put it into the pan with the sauce. Do not throw away the pasta water, we need it to finish cooking the pasta.
      TIP: The pasta should still be quite hard and not fully cooked as you should remove it 4 minutes before the time indicated on the package.
      Pasta al pomodoro preparation step-6
    • Finish cooking the pasta in the pan with the tomato sauce, adding one or two ladles of pasta water as the pasta cooks. Stir gently, and cook until the pasta is al dente - still with a nice bite to it.
      Pasta al pomodoro preparation step-7
    • Turn off the heat, and if you like, add a couple of extra spoons of extra virgin olive oil. Give it a final stir and serve with some fresh basil leaves on top.
      Pasta al pomodoro preparation step-8

    YouTube Video

    Nutritional Values

    Nutrition Facts
    Pasta al Pomodoro
    Amount Per Serving
    Calories 533 Calories from Fat 144
    % Daily Value*
    Fat 16g25%
    Saturated Fat 2g13%
    Potassium 646mg18%
    Carbohydrates 83g28%
    Dietary Fiber 5g21%
    Sugar 8g9%
    Protein 15g30%
    Vitamin A 1041IU21%
    Vitamin B6 1mg50%
    Vitamin C 23mg28%
    Vitamin E 3mg20%
    Vitamin K 38Β΅g36%
    Calcium 78mg8%
    Folate 42Β΅g11%
    Iron 3mg17%
    Manganese 1mg50%
    Magnesium 78mg20%
    Zinc 2mg13%
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Tag us on Instagram @Italiaplantbased

    πŸ‘¨πŸ»β€πŸ³ Tips

    • Use a 2:1 tomatoes to pasta ratio for best balance between pasta and tomato sauce. That is, if you want to cook 200 grams (7 oz) of pasta, then you need 400 grams (14 oz) of tomatoes in total.
    • Use two different types of tomatoes - small fresh ones, and whole canned peeled tomatoes - to make the sauce richer and the balance sweetness and acidity of the dish.
    • Undercook the pasta by 4 minutes before draining it because we finish cooking it in the pan with the tomato sauce. This will make the sauce much creamier as the pasta releases some of its starch into the sauce.
    • Don't throw away the pasta water as we use it to finish cooking the pasta al pomodoro in the sauce. Thanks to its high starch content, pasta cooking water is perfect to add to our sauce. It will make it creamier.
    • Use bronze cut pasta if you can. Bronze cut pasta is best for these spaghetti al pomodoro, as opposed to steel cut pasta, has a rugged porous surface that will 1) release more starch making our final dish creamier, 2) allow the sauce to stick better thanks to its rugged surface.

    πŸ₯« Storage

    Pasta al Pomodoro is best eaten on the spot. If you have some leftovers, store it in a air tight container in the refrigerator for up to 12 hours.

    To reheat it, add it to a small pot with a dash of tap water and warm it up on medium-low heat. Add some fresh basil. Do not reheat more than once as this will destroy the texture of the spaghetti and its flavor.

    🍜 Variations

    This Pasta al Pomodoro recipe is just one way to make a delicious vegan pasta with a rich and creamy sauce. Here are some alternatives for 5 creamy vegan Italian pastas:

    1. Cacio e Pepe: This is a creamy, sensual, peppery, and cheesy pasta dish that you can cook in just about 10 minutes. In the last couple of years, vegan cheese has become a strong valid substitute for regular cheese, in both texture and flavour.

    Cacio e Pepe

    2. Aglio e Olio e peperoncino: simple and yet so fulfilling and delicious. It brings together the main elements of Italian cuisine: simplicity, creativity and comfort. No one can resist this.

    Aglio e Olio

    3. Creamy Baked Pasta Pizzaiola: our Pizzaiola Pasta bake has four layers of creaminess, and loads of umami. A rich tomato sauce, starchy pasta, vegan bΓ©chamel sauce and melted cheese make the 4 components of this mouth-watering pasta bake.

    Pasta Bake Pizzaiola

    4. Quick and Creamy Pasta "Boscaiola": like a big warm hug on a cold and windy day! Mushrooms, peas and vegan smoked sausage to the sauce to give it umami, saltiness and texture. Ready in less than 30 minutes and perfect for everyday cooking. 

    Pasta BOSCAIOLA with creamy sauce, mushrooms and peas

    5. Protein packed Vegan Spaghetti and Meatballs: here is an umami-explosion with creamy tomato sauce, Italian-spiced chickpea "meatballs" and al dente whole grain spaghetti. We added a pinch of home made vegan parmesan for a salty and cheesy finish.

    protein packed vegan spaghetti and meatballs with rich tomato sauce

    🍝 Related recipes

    • Homemade Trofie with vegan basil pesto
    • Orecchiette con cime di rapa - Italian Recipe
    • How to use artichoke scraps
    • Artichoke Pasta Bake
    • Vegan Carbonara
    • Cacio e Pepe
    • Pasta aglio olio e peperoncino
    • Creamy Vegan Tomato Risotto

    If you have any tips or questions let us know in the comments below!

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    Previous Post: « Pasta aglio olio e peperoncino
    Next Post: Cacio e Pepe »

    Reader Interactions

    Comments

    1. Lenore

      April 15, 2021 at 2:56 am

      5 stars
      I love this recipe, it’s so simple, yet so good. The combination of fresh and canned tomatoes and bronze cut pasta is perfect πŸ’šπŸ€β€οΈ

      Reply
      • Nico

        April 15, 2021 at 7:03 am

        Thank you sooo much Lenore! We are so happy you liked it πŸ™‚

        Reply

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