Casarecce Pomodoro
A quick and authentic casarecce pomodoro recipe made with ripe tomatoes, basil, olive oil, and Parmesan. This easy Italian pasta delivers the perfect tomato-basil flavor in every bite.
Equipment
- Large pot for boiling pasta
- Deep skillet or sauté pan
- Wooden spoon
- Blender or food processor (for pureeing tomatoes)
- Strainer or colander
- Measuring cups and spoons
- Sharp knife and chopping board
Ingredients
- 12 ounces casarecce pasta
- 1 28-ounce can San Marzano whole peeled tomatoes, pureed
- ¼ cup extra virgin olive oil
- 1 medium yellow onion finely chopped
- 5 cloves garlic minced
- ¼ teaspoon crushed red pepper flakes optional
- ½ teaspoon kosher salt or to taste
- ¼ cup fresh basil leaves chopped
- 2 tablespoons unsalted butter cut into pieces
- ¼ cup grated Parmesan cheese plus more for serving
- Fresh basil and extra Parmesan for garnish
Instructions
Prepare the Sauce:
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for about 8–10 minutes until translucent. Stir in garlic and red pepper flakes, cooking for 2 more minutes.
Add Tomatoes and Simmer:
- Pour in the pureed tomatoes and season with salt. Allow the sauce to simmer uncovered for about 20 minutes, stirring occasionally, until it thickens slightly.
Cook the Pasta:
- Meanwhile, bring a large pot of salted water to a boil. Add the casarecce pasta and cook until al dente, following package instructions. Reserve ½ cup of the pasta cooking water before draining.
Combine Pasta and Sauce:
- Add the drained pasta directly into the skillet with the sauce. Pour in some of the reserved pasta water and toss gently until the sauce coats the pasta evenly.
Finish with Butter and Cheese:
- Add the butter and Parmesan cheese, tossing until melted and well combined. Adjust seasoning to taste.
Serve:
- Plate the pasta and garnish with fresh basil and extra Parmesan. Serve immediately while hot.
Notes
Use San Marzano tomatoes for authentic flavor and rich sweetness.
Always reserve pasta water to adjust the consistency of your sauce.
For a light spice, add a pinch of red pepper flakes.
Avoid overcooking pasta; al dente texture delivers the best result.