Pasta la Pomorazzo hero image

Pasta la Pomorazzo

Classic Tomato Sauce Meets Pantry-Only Pasta

35 minutes
Serves 4
DinnerItalian
Herb's take

Sometimes, all it takes is the humblest pantry fare to conjure Italian comfort. Tonight's lesson: coaxing maximum flavor from modest tomatoes with a little patient simmering and clever seasoning.

Ingredients

Yield
4

Instructions

  1. 01
    Bring a large pot of water to a boil. Salt it generously, then add the pasta and cook until just al dente. Reserve 1/2 cup pasta water and drain the rest.
  2. 02
    Meanwhile, heat the olive oil in a large skillet over medium heat. Add the chopped tomatoes with all their juices.
  3. 03
    Stir in dried oregano, garlic powder, onion powder, sugar, and a generous pinch of black pepper. Simmer uncovered for 18-20 minutes, stirring occasionally, until thickened.
  4. 04
    Taste the sauce and adjust salt or sugar if needed.
  5. 05
    Toss the drained pasta into the sauce. Add reserved pasta water, a splash at a time, until you get a silky coating.
  6. 06
    Cook together 1-2 minutes until the pasta and sauce are best friends.
  7. 07
    Serve hot with extra black pepper as desired.

Want your own batch?

I don't run a recipe search engine—I invent dishes from what you tell me. Toss me some ingredients on the home page.