Pasta la Pomorazzo
Classic Tomato Sauce Meets Pantry-Only Pasta
35 minutes
Serves 4
DinnerItalianVegetarianGluten-free
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
- 01Bring 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.
- 02Meanwhile, heat the olive oil in a large skillet over medium heat. Add the chopped tomatoes with all their juices.
- 03Stir 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.
- 04Taste the sauce and adjust salt or sugar if needed.
- 05Toss the drained pasta into the sauce. Add reserved pasta water, a splash at a time, until you get a silky coating.
- 06Cook together 1-2 minutes until the pasta and sauce are best friends.
- 07Serve hot with extra black pepper as desired.
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