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Pasta al Pomodoro
Chances are, you’ve got everything in your pantry for this simple pasta with tomato sauce. We drain a can of whole peeled tomatoes, then cook the juices down with garlic, red pepper flakes and oregano to create a concentrated base. Before adding the tomatoes to the pot, we crush them by hand rather than finely chop so the sauce has texture. Be sure to boil the pasta as directed in a scant amount of water until just shy of al dente. The noodles will finish cooking directly in the sauce, with some of the starchy liquid to lend body and clingability. Add some warm, crusty bread and dinner is served.
4 to 6
Servings
25 minutes
Ingredients
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1
pound spaghetti OR linguine OR bucatini
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Kosher salt and ground black pepper
Directions
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01In a large pot, bring 2 quarts water to a boil. Add the pasta and 1 tablespoon salt, then cook, stirring occasionally, until just shy of al dente. Reserve ½ cup of the cooking water, then drain; set aside.
