During the cold winter months I definitely start craving hearty, comfort foods for dinner. For me comfort food means pasta. As fun as it is to create new pasta recipes, sometimes a classic tomato sauce is the answer. This recipe for Pasta al Pomodoro is hearty yet healthy and the perfect comfort food for winter.
Pasta al Pomodoro
recipe adapted from Bon Appetit
- 1/4 cup extra-virgin olive oil
- 1 medium onion, minced
- 4 garlic cloves, minced
- 1 pinch crushed red pepper flakes
- 1 28 oz. can peeled tomatoes, chopped
- 1/4 cup fresh basil, chopped
- 2 Tbsp. cubed unsalted butter (omit if making Paleo)
- Salt and pepper
- 12 oz. spaghetti
Note: Since I’ve started eating Paleo, I’ve used spaghetti squash as a substitute for regular pasta which is just as good and extremely filling.
- Heat extra-virgin olive oil in a skillet over medium-low heat. Add minced onion and cook, stirring, until soft, about 12 minutes. Add garlic and cook, stirring, for 2-4 minutes. Add crushed red pepper flakes; cook for 1 minute more. Increase heat to medium, add chopped tomatoes and season lightly with salt; cook, stirring occasionally, until sauce thickens slightly and the flavors meld, about 20 minutes. Remove pan from heat, stir in basil, and set aside.
- Meanwhile, bring water to a boil in a large pot. Season with salt; add spaghetti and cook, stirring occasionally, until al dente. Drain pasta, reserving 1/2 cup pasta cooking water.
- Heat skillet over high heat. Stir in reserved pasta water to loosen sauce; bring to a boil. Remove pan from heat; add butter; stir until melted.
- Top pasta with sauce and serve topped with more basil.