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Basic Parmesan Pomodoro

This basic parmesan pomodoro is my go-to pomodoro recipe! It gets so much flavor from simmering away with basil, garlic, a carrot and a Parmigiano rind. The rind is the secret here - it takes the sauce to the next level! I always save my rinds from Parmigiano and stick them in the freezer for when I make this recipe.

The other secret to why this recipe is so delicious is the tomatoes. I love a sweet, vibrant tomato sauce, and canned cherry tomatoes - aka, Pomodorini - are the best for that. They're much sweeter than other varieties of canned tomatoes! That said, you can make this sauce with San Marzano tomatoes as well - the resulting sauce may not be quite as sweet, but it will be just as tasty.

Parmesan Pomodoro
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Basic Parmesan Pomodoro

Category

Main Course

Prep Time

15 minutes

Cook Time

50 minutes

Calories

496

Author:

Giada De Laurentiis

Image of Basic Parmesan Pomodoro

Ingredients

Instructions

  1. As seen on: Giada in Italy, Episode 8. Favorites From Italy.
  2. Heat a medium nonreactive saucepan over medium high heat. Add the olive oil and the garlic and reduce the heat to medium. Cook the garlic for 5 minutes, stirring often and mashing gently with a wooden spoon, until golden brown and beginning to soften. Add the cherry tomatoes and their juices, the basil, carrot and the parmesan rinds. Stir with a wooden spoon to combine. Bring to a simmer and adjust the heat to maintain a simmer. Cook for 35 minutes stirring occasionally to prevent sticking. Season the sauce with the salt. Remove from the heat and cool slightly.
  3. Remove the rinds, carrot and the basil. At this point you can use an immersion blender to puree slightly or leave it as a chunky sauce.
  4. Bring a large pot of salted water to a boil. Cook the pasta 2 minutes less than the package directions. Meanwhile, rewarm the sauce in a large, straight-sided skillet over medium heat. Using a spider, strain the pasta from the water and add directly into the pan with sauce. Before stirring, sprinkle the pasta with the 1/2 cup of grated parmesan. Toss the pasta, cheese and sauce together. Add the butter, remaining 2 tablespoons olive oil and 1/2 cup of pasta water and continue to cook until the sauce is creamy and the pasta is al dente.
  5. Serve topped with more cheese if desired.

Nutrition

Nutrition

per serving
Calories
496
Amount/Serving % Daily Value
Carbs
62 grams
Protein
14 grams
Fat
21 grams
Saturated Fat
7 grams
Cholesterol
22 milligrams
Sodium
578 milligrams
Fiber
3 grams
Sugar
3 grams
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5 reviews & comments

  • Author's avatar image
    Tammy Muto
    ★★★★★
    ★★★★★

    Excellent AND easy! Winning combination!

  • Author's avatar image
    Angela Gibb

    I’ve got a bumper crop of cherry tomatoes… can i use them in place of the canned pomodorini? (i know these are peeled…). Thanks!

  • Author's avatar image
    R Warrington
    ★★★★★
    ★★★★★

    Our go-to pomodoro. Truly the best recipe.

  • Author's avatar image
    Norah Alberts
    ★★★★★
    ★★★★★

    One of my families favorite pasta dishes. So simple and delicious.

  • Author's avatar image
    Andrew McKevitt
    ★★★★★
    ★★★★★

    Really simple but very tasty sauce which coats the pasta beautifully and enjoyed by my 7yr old and her 78yr old Grandma

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