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Pasta Pomodoro

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A classic Italian dish featuring spaghetti and a vibrant sauce made with fresh tomatoes, spinach, and basil.

Ingredients

Scale
  • 12 ounces spaghetti
  • 3 quarts water
  • 1.5 tablespoons sea salt
  • 3 tablespoons extra virgin olive oil
  • 2 cloves garlic, grated
  • 0.25 teaspoon red pepper flakes (adjust to taste)
  • 10 ounces cherry tomatoes, halved
  • 28 ounces whole peeled tomatoes
  • 1 teaspoon salt
  • 0.125 teaspoon black pepper
  • 15 leaves basil
  • 1 cup fresh mozzarella balls
  • 2 cups baby spinach

Instructions

  1. Boil the Water: Fill a large pot with 3 quarts of water and bring it to a boil. Add 1.5 tablespoons of sea salt.
  2. Cook the Pasta: Add 12 ounces of spaghetti to the boiling water and cook according to package instructions (8-10 minutes) until al dente.
  3. Prepare the Sauce: Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add 2 cloves of grated garlic and sauté for 1-2 minutes.
  4. Add the Red Pepper Flakes: Sprinkle in 0.25 teaspoon of red pepper flakes.
  5. Incorporate the Tomatoes: Add 10 ounces of halved cherry tomatoes and cook for about 5 minutes.
  6. Mix in Whole Peeled Tomatoes: Add 28 ounces of whole peeled tomatoes, 1 teaspoon salt, and 0.125 teaspoon black pepper. Simmer for 10-15 minutes.
  7. Add Fresh Ingredients: Fold in 2 cups of baby spinach and 15 leaves of basil.
  8. Combine with Pasta: Drain the spaghetti, reserving half a cup of pasta water. Add pasta to the sauce, mixing well.
  9. Finish with Mozzarella: Gently fold in 1 cup of fresh mozzarella balls.

Notes

Serve fresh with a drizzle of olive oil and a sprinkle of black pepper. Store leftovers in an airtight container for up to 4 days.

Nutrition

Find it online: https://maymentora.com/delicious-pasta-pomodoro-flavorful-twist-for-your-table/