Pasta Pomodoro e Basilico simply translates to Tomato and Basil Pasta. With the fresh tomatoes slowly roasted and blended with aromatic basil, this classic Italian dish is the epitome of simplicity and flavor. The combination of simple ingredients creates a light sauce, yet bursting with flavor and luxurious texture.
Pasta Pomodoro e Basilico is a staple in Italian cuisine, known for its use of simple yet high-quality ingredients. This dish can be traced back to the Campania region in Southern Italy, where it was traditionally made with San Marzano tomatoes and fresh basil from the region's fertile soil.
The key to creating a delicious Pasta Pomodoro e Basilico is using fresh and ripe tomatoes. Slowly roasting them brings out their natural sweetness and intensifies their flavor. It also helps to break down the tomatoes into a smooth and creamy sauce. Enjoy and buon appetito!
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Ingredients
Here is a quick look at what you will need. You can find the full measurements in the recipe card below.
- Al Dente Rigatoni pasta
- Cherry tomatoes
- extra virgin olive oil
- Juice from half a lemon
- Minced garlic
- Chopped fresh basil
- Parmesan cheese grated
- Pinch of Salt and black pepper to taste
See recipe card for quantities.
Instructions
This is a quick overview of the steps. See the Recipe card below for the rest.
Add the tomatoes, oil, lemon juice, garlic, salt, and pepper to taste to a 9x9 baking dish. Stir to combine the ingredients well.
Bake for 1 ½ hours. On 300 Degree oven
Stir the already-cooked pasta into the tomato mixture to coat well.
Sprinkle with the Parmesan cheese and small pieces chopped basil before serving.
Variations and Substitutions
- Types of Pasta- Instead of rigatoni, try using penne, fusilli or any other short pasta shape. If long pasta is your favorite, use angel hair pasta. My favorite is spaghetti pomodoro e basilico
- Tomatoes- Use any variety of cherry tomatoes such as grape, Italian tomatoes or heirlooms for a different flavor profile.
- Cheese- Mix it up by using different types of cheese like feta or goat cheese instead of Parmesan.
- Additions- For an extra boost of flavor, add in some diced cooked vegetables like zucchini and bell peppers.
Equipment
- 9x9 baking dish
- large bowl
- wooden spoon
Storage
Storage: Store leftovers in an airtight container for 2-3 days
Freezing: You can store in a freezer bag or airtight container for up to 3 months
Reheat: To reheat, simply place in a pot with some water and heat until warmed through. You can also microwave it for a quick meal.
Pro Tips
- When cooking pasta, make sure to use a large pot with plenty of water to prevent it from sticking together.
- To make your Pasta extra flavorful, cook some minced garlic cloves and red pepper flakes in olive oil before adding the tomatoes.
- Don't forget to season your pasta water with salt before cooking the noodles. This will add flavor to the pasta itself.
- If you want a creamier sauce, add some heavy cream or half-and-half to your Pomodoro sauce while it simmers in the oven.
FAQ
Yes, you can BUT you won't have the roasted tomatoes flavor which gives your dish a bit of a sweet flavor. If you are going to use canned tomatoes, make sure you are using whole peeled Tomatoes good quality tomato sauce.
You can use dried herbs in your Pomodoro sauce, but keep in mind that they have a more concentrated flavor than fresh herbs. Use about half the amount of dried herbs compared to fresh ones for best results.
Recipe Card
Pasta pomodoro e basilico
Pasta Pomodoro e Basilico is a dish that has been enjoyed by generations in Italy, and it's no surprise why.
- 9x9 baking dish
- large bowl
- wooden spoon
- 8 oz. Rigatoni pasta
- 16 oz. Cherry tomatoes
- ¼ C. Olive oil
- Juice from half a lemon
- 3 tsp. Minced garlic
- ¼ C. Chopped fresh basil
- ¼ C. Parmesan cheese grated
- Salt and pepper to taste
- Add the tomatoes, oil, lemon juice, garlic, salt, and pepper to taste to a 9x9 baking dish. Stir to combine the ingredients well.
- Bake for 1 ½ hours. On 300 Degree oven
- Stir the already-cooked pasta into the tomato mixture to coat well.
- Sprinkle with the Parmesan cheese and small pieces chopped basil before serving.
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