Pasta Al Pomodoro

From Jeanette's Healthy Living

Slightly Adapted from Bon Appetit.


  • 1/4 cup extra virgin olive oil
  • 1 medium onion, finely chopped
  • 4 garlic cloves, minced
  • a pinch of crushed red pepper flakes
  • one 28-ounce can peeled tomatoes, pureed in a food processor
  • salt and freshly ground pepper, to taste
  • 3 large fresh basil sprigs
  • 12 ounces whole grain spaghetti (3/4 of a normal pack)
  • 1/4 cup freshly grated Parmesan cheese


  1. Heat olive oil in a large skillet over medium low heat. 
  2. Add onion and cook until soft and translucent, stirring occasionally, about 6-7 minutes. 
  3. Add garlic and crushed red pepper flakes, and cook another minute. 
  4. Increase heat to medium, and add pureed tomatoes. Season lightly with salt. 
  5. Cook, stirring occasionally, until sauce thickens slightly and the flavors meld, about 20 minutes. 
  6. Remove pan from heat and stir in basil sprigs.
  7. Meanwhile, cook spaghetti until about 2 minutes before tender (if the box says al dente takes 7 minutes to cook, then cook the pasta only 5 minutes). 
  8. Reserve 1 cup of pasta cooking water. Drain pasta.
  9. Discard basil from tomato sauce and heat skillet over medium heat. Stir in 1/2 cup reserved pasta water to loosen sauce; bring to a boil. 
  10. Add pasta and cook, stirring, until sauce coats pasta and pasta is al dente, about 2 minutes. Add more pasta water if sauce seems too thick. 
  11. Remove pan from heat; add Parmesan cheese and toss.