Fresh tomatoes or canned?
Canned San Marzano or good Italian whole tomatoes are better than out-of-season fresh. In summer, ripe fresh tomatoes (500 g, peeled and seeded) are worth the extra effort.
Italian · dinner
Pasta al Pomodoro
#italian#pasta#dinner#vegan#vegetarian
25m
Total time
2
Servings
480
kcal
easy
Difficulty
May 18, 2026
INGREDIENTS.
2
Pasta
- 200 g spaghetti or rigatoni
Pantry
- 400 g San Marzano tomatoes, whole canned
- 4 tbsp extra-virgin olive oil
- to taste fine salt
Produce
- 3 cloves garlic
- 10 leaves fresh basil
THE METHOD.
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0/6 done
FAQ · Things people ask
About this recipe.
Should I blend the sauce?
Not for pasta al pomodoro — a rough sauce with some texture is traditional. If you want it smooth, pass it through a food mill after cooking, not a blender.
What pasta shape works best?
Spaghetti is classic. Rigatoni or penne rigate also work well because the ridges catch the sauce. Avoid long fresh pasta — it absorbs too much and becomes soggy.
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