Recipe courtesy of Michael Symon
Recipe courtesy of Michael Symon
Watch how to make this recipe.
Pasta Pomodoro
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 227
- Total Fat
- 11 g
- Saturated Fat
- 2 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 5 g
- Cholesterol
- 4 mg
- Sodium
- 365 mg
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 227
- Total Fat
- 11 g
- Saturated Fat
- 2 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 5 g
- Cholesterol
- 4 mg
- Sodium
- 365 mg
Ingredients
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Directions
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19m
Easy
CLASS
Special equipment:
Butcher's twine- Heat a medium saucepan over medium heat. Add the 1/4 cup olive oil and heat until hot. Add the onions, garlic and a large pinch of salt. Cook, stirring occasionally, until the vegetables soften, 3 to 5 minutes.
- Stir in the red pepper flakes and tomatoes and season with salt and black pepper. Tie the oregano and thyme together with a piece of butcher's twine, then add to the sauce. Bring to a simmer.
- Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti 2 minutes less than the time indicated in the package directions. Remove the herb bundle from the sauce and discard.
- Add the spaghetti to the warm sauce along with 1/4 cup of the pasta water. Let the spaghetti finish cooking in the sauce, stirring occasionally, 2 to 3 minutes.
- Remove from the heat and stir in the butter, basil leaves and a good drizzle of extra-virgin olive oil. Serve with freshly grated Parmesan over the top.
