Italian
Pasta al Pomodoro
Pasta al Pomodoro is Italian home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 1 lb spaghetti
- 28 oz San Marzano tomatoes
- 4 garlic cloves
- 1/4 cup olive oil
- 1/2 cup fresh basil
- 1/2 tsp salt
How to cook it
- Bring a large pot of salted water to a boil and cook the spaghetti until al dente.
- Meanwhile heat the olive oil in a skillet over medium and cook the sliced garlic until just golden, about 2 minutes.
- Crush the tomatoes by hand and add them to the pan with a pinch of salt.
- Simmer the sauce until slightly thickened, about 12 minutes, tearing in half the basil near the end.
- Reserve a cup of pasta water, then drain the spaghetti and add it to the sauce.
- Toss over the heat, loosening with pasta water until the sauce coats the strands.
- Tear in the remaining basil and serve.
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Pasta al Pomodoro carries gluten. It is free of the remaining 9 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | Yes | Butternut Squash Risotto |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Moderate
- Protein
- Medium
- Protein quality
- Partial
- Food groups it covers
- Grains and Vegetables
- How this was set
- Hand audited
When to cook it
Pasta al Pomodoro takes about 25 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at lunch and dinner. It is at its best in summer, which is when what goes into it is worth buying.
More to cook
Cooked from the same things
Other dishes built on spaghetti, tomato, and basil.
From the same kitchens
More cooking from the United States.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.