pasta al pomodoro
Prep time
Cook time
Total time
This easy tomato sauce pasta dish is a must-try. It's comforting and simple, and great for a weeknight.
Serves: 4-5
  • 12 plum tomatoes (or about 5-6 lbs very ripe tomatoes)
  • 8 tablespoons olive oil
  • 1 tablespoon granulated white sugar
  • 4 cloves garlic, chopped
  • 2 parsley sprigs
  • ½ cup red wine
  • 16 oz long or short pasta, such as spaghetti, fettucine, or fusilli
  • 1 cup loosely packed basil leaves, torn
  • salt and pepper to taste
  1. Bring a large pot of salted water to boil. In a separate kettle, bring a kettle of water to boil over high heat.
  2. Wash the tomatoes and put them in a large stockpot. Pour boil water over the tomatoes and let them soak for about 10-15 seconds. Peel the tomatoes, seed and dice.
  3. When the large pot of water comes to a rolling boil, add the pasta and cook according to the package directions.
  4. Put the diced tomatoes in a medium saucepan with high sides. Add the olive oil, garlic, parsley, salt, red wine and sugar. Cook, uncovered, over medium heat for about 5 minutes.
  5. Increase heat to high and cook for another 5-7 minutes until the tomatoes are broken down and the sauce is thickened. Stir constantly to make sure the sauce doesn't scald.
  6. Drain the pasta and let cool slightly. Do not rinse the pasta. Add the tomato sauce to the pasta and toss. Add the basil, salt and pepper and toss again. Serve immediately.
Recipe by Grits and Chopsticks at