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!

Basic Parmesan Pomodoro

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Basic Parmesan Pomodoro

Category

Main Course

Prep Time

15 minutes

Cook Time

50 minutes

Image of Basic Parmesan Pomodoro

Ingredients

Instructions

  1. Heat a medium saucepan over medium heat. Add the olive oil and garlic and cook for 5 minutes, stirring often and mashing gently with a wooden spoon until golden brown and soft. Add the canned tomatoes and their juices along with the basil, carrot, and Parmigiano-Reggiano rind. Stir with a wooden spoon to combine. Bring to a simmer and adjust the heat to maintain a simmer for 35 minutes, stirring occasionally to prevent sticking. Season the sauce with the salt. Remove from the heat.

  2. Remove the Parmigiano rinds, carrot and the basil. At this point, you can use an immersion blender to puree, or leave it as a chunkier sauce.
  3. Bring a large pot of salted water to a boil. Cook the pasta to aldente according to package directions. Using a pasta spider or tongs, move the pasta directly from the water to the pan with the sauce. Before stirring, sprinkle the pasta with the Parmigiana Reggiano. Toss until the cheese has melted into the sauce, and then add the butter. Toss until well-combined, adding any additional pasta water as needed to loosen the sauce.
  4. Serve with extra Parmigiano Reggiano and a drizzle of olive oil.
nut free
vegetarian
Coratina extra-virgin olive oil

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