Spaghetti with Tomato Sauce Recipe » Classic Pasta Pomodoro
Spaghetti with Tomato Sauce Recipe » Classic Pasta Pomodoro is a medium Italian recipe that serves 4. 120 calories per serving. Recipe by Chef Billy Parisi on YouTube.
Prep: 25 min | Cook: 45 min | Total: 1 hr 25 min
Cost: $33.57 total, $8.39 per serving
Ingredients
- 2 lb Vine‑ripe Tomatoes (organic, peeled and pureed)
- 28 oz San Marzano Canned Tomatoes (whole peeled, crushed in blender)
- 2 Tbsp Olive Oil (extra‑virgin, for sautéing)
- 1/2 Yellow Onion (grated fine, optional but recommended)
- 2 Garlic Cloves (grated fine)
- 1 tsp Sea Salt (adjust to taste)
- 1/2 tsp Fresh Black Pepper (freshly cracked)
- 1/4 cup Fresh Basil Leaves (torn, added at end)
- 1/4 cup Parmesan Cheese (freshly grated, for serving)
Instructions
Prepare the Tomatoes for Peeling
Trim the stem end off each tomato, cut a shallow X on the bottom of each fruit, and set aside.
Time: PT5M
Blanch and Shock Tomatoes
Bring a large pot of water to a rolling boil. Drop the tomatoes in for 30‑45 seconds until the skins begin to separate, then immediately transfer them to an ice‑water bath for 2‑3 minutes.
Time: PT5M
Temperature: boiling
Peel the Tomatoes
Remove the tomatoes from the ice bath. The skins should slip off easily; if not, gently peel with your fingers or a small knife. Discard skins.
Time: PT5M
Puree Fresh Tomatoes
Place peeled fresh tomatoes in a blender (or food mill) and blend on high until completely smooth. Transfer to a large bowl.
Time: PT3M
Puree Canned Tomatoes
Add the canned San Marzano tomatoes to the blender and puree until smooth. Combine with the fresh‑tomato puree.
Time: PT3M
Grate Onion and Garlic
Using a microplane, grate the half onion and garlic cloves into a small bowl until they form a paste‑like consistency.
Time: PT4M
Sauté Aromatics
Heat the large pot over low heat, add olive oil, then stir‑in the grated onion and garlic. Cook, stirring occasionally, for about 10 minutes until translucent and just beginning to turn light brown.
Time: PT10M
Temperature: low heat
Simmer the Sauce
Pour the combined tomato puree into the pot with the aromatics. Bring to a gentle simmer, then reduce to low and cook uncovered for 30‑45 minutes, stirring occasionally, until the sauce thickens and flavors meld.
Time: PT45M
Temperature: low simmer
Season and Finish
Stir in sea salt, cracked black pepper, and torn fresh basil leaves. Taste and adjust seasoning as needed.
Time: PT2M
Serve or Store
Toss the sauce with cooked linguine or your favorite pasta, top with grated Parmesan and extra basil. For storage, let cool before refrigerating or freezing.
Time: PT5M
Nutrition Facts
- Calories
- 120
- Protein
- 3g
- Carbohydrates
- 20g
- Fat
- 4g
- Fiber
- 3g
Dietary info: Vegetarian, Gluten‑Free (sauce only)
Allergens: Dairy (Parmesan cheese)
Ingredient Substitutions
- Instead of Vine‑ripe Tomatoes: Roma tomatoes, Heirloom tomatoes
- Instead of San Marzano Canned Tomatoes: any high‑quality canned plum tomatoes
- Instead of Olive Oil: vegetable oil
- Instead of Yellow Onion: shallot
- Instead of Garlic Cloves: garlic paste
- Instead of Fresh Basil Leaves: dried basil (use less)
- Instead of Parmesan Cheese: Pecorino Romano
Equipment Needed
- Large Pot
- Blender or Food Mill
- Microplane Grater
- Knife
- Cutting Board
- Ice Bath Bowl
- Wooden Spoon or Ladle
- Measuring Spoons
- Colander (optional) (optional)
Critical Steps — Do Not Skip
- Peeling the fresh tomatoes without tearing the flesh
- Achieving a completely smooth puree
- Sautéing onion and garlic on low heat to avoid bitterness
- Simmering the sauce long enough to develop depth without burning
Chef Tips from the Video
- Use high‑quality San Marzano tomatoes for natural sweetness
- Invest in a microplane for ultra‑fine onion and garlic texture
- Finish with fresh basil after cooking to keep its aromatic punch
Troubleshooting
Sauce is too watery
Continue simmering uncovered, stirring occasionally, until it reduces to the desired thickness.
Sauce is too thick or sticks to the pot
Add a splash of warm water or broth, stirring until smooth.
Onion or garlic taste bitter
Ensure the heat stays low and cook only until translucent; remove from heat if browning occurs too quickly.
Storage
Refrigerator: Store in an airtight container for up to 5 days
Freezer: Freeze in portion‑size bags for up to 3 months
Room temperature: Do not store at room temperature; refrigerate promptly
Make-Ahead Tips
- Puree and simmer the sauce up to 2 days ahead; reheat gently and add fresh basil before serving
- The sauce freezes well; thaw in the refrigerator overnight
Frequently Asked Questions
What is the cultural significance and history of Pomodoro Sauce in Italian cuisine?
Pomodoro sauce, literally “tomato sauce,” is a cornerstone of Italian home cooking, dating back to the 18th century when tomatoes were first cultivated in Italy. It became the base for countless regional dishes, from Neapolitan pasta to Tuscan soups, embodying the Italian philosophy of simple, high‑quality ingredients.
What are the traditional regional variations of Pomodoro Sauce in Italy?
In the south, especially Campania, the sauce often includes extra‑virgin olive oil, garlic, and fresh basil, while in the north it may feature butter, onions, and a touch of white wine. Some regions add carrots or celery for a soffritto base, but the classic “pomodoro” remains a pure tomato‑onion‑garlic blend.
How is Pomodoro Sauce traditionally served in Italy?
It is typically ladled over freshly cooked pasta such as linguine, spaghetti, or penne, then finished with grated Parmigiano‑Reggiano and a few fresh basil leaves. It also serves as the foundation for dishes like lasagna, chicken cacciatore, and eggplant Parmesan.
What occasions or celebrations is Pomodoro Sauce traditionally associated with in Italian culture?
Pomodoro sauce appears at everyday family meals and special gatherings alike. It is a staple at Sunday lunches, holiday feasts, and festive celebrations where pasta is a central dish, symbolizing hospitality and abundance.
What makes Pomodoro Sauce special or unique in Italian cuisine?
Its simplicity showcases the quality of the tomatoes, olive oil, and fresh basil. When prepared correctly, the sauce achieves a silky texture without any thickeners, letting the natural sweetness and acidity of the tomatoes shine.
What are the most common mistakes to avoid when making Pomodoro Sauce?
Common errors include over‑cooking the garlic (causing bitterness), using low‑quality canned tomatoes, and skipping the peeling step, which can leave a gritty texture. Also, cooking the sauce on high heat can cause it to scorch and lose flavor.
Why does this Pomodoro Sauce recipe use a microplane for onion and garlic instead of a food processor?
A microplane creates an ultra‑fine paste that fully integrates into the sauce, preventing any chunky texture. A food processor can leave larger pieces, which changes the mouthfeel of the finished sauce.
Can I make Pomodoro Sauce ahead of time and how should I store it?
Yes, the sauce can be made up to two days ahead. Cool it quickly, then refrigerate in an airtight container for up to five days. For longer storage, freeze in portion‑size bags for up to three months and reheat gently on the stovetop.
What texture and appearance should I look for when making Pomodoro Sauce?
The sauce should be thick enough to coat the back of a spoon, glossy, and free of any tomato skins or onion pieces. It should have a deep ruby color and a smooth, velvety mouthfeel.
How do I know when Pomodoro Sauce is done cooking?
When the sauce has reduced by about one‑third, the flavors have concentrated, and it clings to the spoon without pooling, it is done. A taste test should reveal balanced acidity and sweetness.
What does the YouTube channel Chef Billy Parisi specialize in?
The YouTube channel Chef Billy Parisi focuses on teaching classic cooking techniques and from‑scratch recipes, especially Italian‑style dishes, with clear step‑by‑step demonstrations for home cooks of all skill levels.
How does the YouTube channel Chef Billy Parisi's approach to Italian cooking differ from other Italian cooking channels?
Chef Billy Parisi emphasizes mastering foundational techniques—like proper tomato peeling and micro‑grating aromatics—while offering flexible options (fresh or canned tomatoes) that adapt to seasonal availability, making his tutorials both authentic and highly practical.
Last updated: September 6, 2026
