best San Marzano tomatoes<\/a> are imported from Italy, and they’re definitely worth the splurge when making Italian classics like\u00a0pomodoro sauce.<\/p>\nWhat is the best type of pasta for pasta pomodoro?<\/h3>\n
Spaghetti is a classic choice for pasta pomodoro because the delicate sauce clings to the long, round noodles as they’re twirled around a fork. Other long noodles like fettuccine or linguine work equally well, as do large pasta shapes with ridges like penne. Small pasta shapes like elbow macaroni can be hard to eat with pomodoro sauce, so save those shapes for soup or pasta dishes with a creamy sauce.<\/p>\n\n","protected":false},"excerpt":{"rendered":"
This spaghetti pomodoro recipe proves that simple doesn’t mean basic! The classic Italian pasta dish transforms a handful of ingredients into a robust, full-flavored tomato sauce scented with fresh basil and finished with a dusting of Parmesan cheese.<\/p>\n","protected":false},"author":7061,"featured_media":2043983,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304328,305271,304292,305487,304338,305334,303966,304988,305004,303887,306848,305353,304268,307514,306297,307804,304350,324623,304243,304020,306300,307554,304005,304150,303883,307809,307789,307614,305031],"categories-v2":[308988,308984,308481,309216,308305,310796,308992,309337,308495,308935,308951,308478,309603,309362,259483,310497,312156,310762,309001,309177,309586,308594,312158,310534,308549,309434,308476,310770,310750,310591,308975],"coauthors":[206601,50034],"recommended_recipes":[{"post_title":"Spaghetti with Italian 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Set the spaghetti aside and keep warm. Editor's Tip: This sauce is definitely better if you save your pasta water. The starchy water is pure gold for fresh pasta sauces because it thickens the sauce and helps the sauce cling to the cooked pasta once tossed together.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Spaghetti-Pomodoro_FT24_272805_JR_0905_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Simmer the pomodoro sauce","text":"Add the tomatoes and reserved pasta water to the skillet. Bring the mixture to a boil, then reduce the heat. Simmer, uncovered, until the sauce begins to thicken, six to eight minutes, stirring occasionally. Editor's Tip: If using canned tomatoes, squish the whole tomatoes in your hands before adding them to the skillet. Or, if you don't want to get your hands dirty, break up the tomatoes with a potato masher or wooden spoon.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Spaghetti-Pomodoro_FT24_272805_JR_0905_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Combine the spaghetti and sauce","text":"Add spaghetti to the skillet and toss to coat. Remove the skillet from the heat and stir in the basil, salt and pepper. Serve with Parmesan cheese and, if desired, additional fresh basil and crushed red pepper flakes. Editor's Tip: Basil is a delicate herb, so we add it after removing the pasta from the stovetop. Its flavor can be easily diminished if cooked for too long or exposed to extreme heat.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Spaghetti-Pomodoro_FT24_272805_JR_0905_4.jpg?fit=700,1024"}],"recipeYield":"4 servings","author":[{"@type":"Person","name":"Lauren Habermehl"},{"@type":"Person","name":"Lindsay D. 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The first time I made this, I followed the recipe exactly. It was okay. Next time I added spinach, lemon pepper, himalayan salt and MORE crushed red pepper. THAT WAS GREAT!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"272805","romance_copy_dek":"This spaghetti pomodoro recipe proves that simple doesn't mean basic! 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