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Pasta Al Pomodoro

Pasta Al Pomodoro


5 Tablespoons unsalted butter, divided

1 medium onion, diced small

1 32-oz can crushed tomatoes

4 cloves garlic, minced

1 pinch red pepper flakes

1/2 crushed, dried rosemary

1 Tablespoon basil

kosher salt

12 oz spaghetti, linguini, or other pasta of choice

1/4 cup grated parmesan, plus additional for serving


Cook the pasta according to package directions. Drain and set aside.

In a non-reactive sauce pan melt 3 Tablespoons of the butter. Add the diced onion and saute until soft and translucent. Add the garlic and saute for 1-2 minutes, or until garlic is lightly golden. 

Stir in the tomato, pepper flakes, rosemary, and basil. Simmer the sauce for 20 minutes, or until thickened and fragrant. Stir in the remaining 2 Tablespoons butter and parmesan until combined. Salt to taste.

Serve the pomodoro sauce over the pasta. Sprinkle with additional cheese and enjoy!

Laura's Recipe Collection