Pasta Pomodoro



Ask who my top 10 favorite people are and on any given day it will change a little bit— but my friend Lamonte will always be right up there. In addition to be really kind, smart and wickedly funny, he also loves my food. Well… to be fair he loves all food, but he certainly gives me the impression that he loves mine the most. And if you love my food you’ve won me over for life (yup… I’m that easy and that vain… j/k…but not really).

The first time we ever met we went to a birthday dinner at one of those Italian restaurants that serves massive, giant portions that only a baby elephant can finish. Ten minutes after we got our entrees I noticed that Lamonte’s plate was totally clear. Ten minutes after that he leaned over to ask if I was going to finish my lasagna and promptly proceeded to annihilate the 3/4 of it that was left on my plate.  I had never seen such a small person consumer such a massive amount of food.

So anyway, because of his love of food he is a true pleasure to cook for since he makes you feel like everything you cooked is the best thing he’s ever had just by the speed with which he eats it. His very favorite thing is spaghetti and apparently the spaghetti I make is the second best he’s ever had (first place goes to the love of his life.. as it should!) Given his amazing support of my new blogging endeavor (he was almost more excited than I was) its only fitting that I make some spaghetti — or rather, a pasta pomodoro.

This is one of my favorite go-to quick meals. As long as you have great quality (hopefully homemade) pasta sauce in your fridge or freezer (I told you that tomato sauce recipe from last week would come in handy!) you can whip up a restaurant quality pomodoro in 20 minutes for a delicious weeknight dinner.  There are three things you need to remember to make this dish really work: 1) undercook your pasta by 2 minutes when you’re boiling it; 2) save a bit of the pasta water before you drain it, this is what binds your sauce to your pasta; and 3) don’t be stingy with the butter, its what adds the luscious mouthfeel.

Last week on twitter people were talking about spaghetti being the go-to dish for men to make the first time they cook for a woman. Gentlemen— make this pasta dish, top it with fresh basil, and while you’re whispering sweet nothings to her tell her how much you love women who eat carbs. Thank me later.

Pasta Pomodoro
Cook time
Total time
Serves: 6
  • 1 pound of spaghetti
  • 2 cups of pasta sauce
  • 6 tablespoons of butter
  • ¼ cup of grated Parmesan cheese
  1. Bring a large pot of water to a boil. Add a large pinch of salt and a few glugs of olive oil. Cook pasta for two minute less than the packaging instructs.
  2. Drain the pasta after reserving a cup of the starchy pasta water.
  3. In a very large skillet or shallow pan heat the pasta sauce over medium heat. Add about ¼ cup of pasta water to loosen the sauce. Add the cooked spaghetti and stir with tongs for about one minute until the pasta is well coated.
  4. Turn off the heat, add the butter and Parmesan cheese and stir for another minute until the butter and cheese are melted.
  5. Serve with some torn basil and/or a sprinkle of cheese.


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