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Smoked Pomodoro Pasta

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Smoked Pomodoro Pasta combines a classic tomato and garlic sauce with smoked paprika for a deeper, savory flavor. Fresh basil, olive oil, and optional Parmesan finish this simple and comforting pasta dinner.

Ingredients

  • 12 ounces spaghetti, bucatini, rigatoni, or other favorite pasta
  • 1 can (28 ounces) whole peeled tomatoes or crushed tomatoes
  • 2 tablespoons tomato paste
  • 3 tablespoons extra-virgin olive oil, plus more for serving
  • 4 garlic cloves, minced
  • 1 small yellow onion or 2 shallots, finely chopped
  • 1 1/2 teaspoons smoked paprika
  • 1/4 teaspoon red pepper flakes, optional
  • 1/2 cup fresh basil leaves, plus more for serving
  • 1/2 teaspoon dried oregano, optional
  • 3/4 teaspoon salt, plus more for pasta water and to taste
  • 1/2 teaspoon freshly ground black pepper, plus more for serving
  • 1/2 cup grated Parmesan cheese, optional for serving
  • 1 cup reserved pasta cooking water, as needed

Instructions

  1. Bring a large pot of generously salted water to a boil. Add the pasta and cook according to the package directions until al dente.
  2. Before draining, reserve 1 cup of the starchy pasta cooking water. Drain the pasta and set aside.
  3. While the pasta cooks, heat 3 tablespoons olive oil in a large skillet or saucepan over medium heat. Add the onion or shallots and cook for 4 to 5 minutes, stirring occasionally, until soft and translucent.
  4. Add the minced garlic and cook for about 30 seconds until fragrant. Stir in the tomato paste, smoked paprika, and optional red pepper flakes.
  5. Cook the tomato paste mixture for 1 to 2 minutes, stirring frequently, until the paste darkens slightly and the spices become fragrant.
  6. Add the tomatoes, crushing whole peeled tomatoes with a wooden spoon if necessary. Stir in the optional oregano, salt, and black pepper.
  7. Reduce the heat to medium-low and simmer the sauce uncovered for 15 to 20 minutes, stirring occasionally, until slightly thickened and concentrated.
  8. Add the drained pasta directly to the sauce and toss thoroughly. Add reserved pasta water a few tablespoons at a time until the sauce becomes glossy and evenly coats the pasta.
  9. Tear or roughly chop the fresh basil and stir most of it into the pasta. Taste and adjust the salt, black pepper, or smoked paprika as needed.
  10. Divide among 4 bowls and finish with additional fresh basil, optional Parmesan, freshly ground black pepper, and a drizzle of extra-virgin olive oil. Serve immediately.

Notes

  • For additional heat, increase the red pepper flakes or add a small amount of Calabrian chile paste.
  • Sautéed mushrooms, zucchini, eggplant, spinach, or roasted bell peppers can be added for extra vegetables.
  • For more smoky flavor, add chopped roasted red peppers or slightly increase the smoked paprika.
  • For a vegan version, omit the Parmesan or replace it with nutritional yeast or plant-based Parmesan.
  • For extra richness, stir a small amount of butter into the sauce or finish the pasta with burrata or ricotta.
  • If the tomatoes taste particularly acidic, allow the sauce to simmer fully before adjusting. A small pinch of sugar or extra olive oil can help balance sharp acidity.
  • Store leftover pasta in an airtight container in the refrigerator for up to 4 days. The sauce alone can be frozen for up to 3 months.
  • Reheat pasta gently with a splash of water to loosen the sauce and restore its glossy consistency.

Nutrition

Find it online: https://thefamilycooking.com/smoked-pomodoro-pasta/