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Pasta al pomodoro

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5 from 3 reviews

  • Author: Living the Gourmet
  • Total Time: 30 minutes
  • Yield: 4 1x


Units Scale
  • 2 - 28 oz. cans crushed tomatoes
  • 1/2 lb. dried salami
  • 1 medium sized sweet onion - diced
  • 4 cloves of garlic - chopped
  • 1 large bunch of fresh basil
  • 1 tsp. dried oregano
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/4 tsp. red pepper flakes
  • Pinch of sugar
  • 3 tbs. olive oil
  • 1 lb. of your favorite pasta
  • Parmesan or Romano cheese for grating


  1. Heat a large cast iron frying pan over medium to low heat; add the olive oil, garlic, onion and about a half a cup of fresh basil; chopped.
  2. Simmer on a low heat until the garlic is fragrant and the onion becomes transparent. Add the seasonings and the crushed tomatoes and simmer on a low heat; add the pinch of sugar to the sauce.
  3. Prepare the pasta as directed while the sauce simmers on a low heat.
  4. Prepare a large bowl with two tablespoons of olive oil and a dash of dried oregano, red pepper flakes, salt and pepper.
  5. Drain the pasta and add to the bowl and toss.
  6. Top the pasta with tomato sauce, dried salami, shavings of grated cheese a drizzle of olive oil and more fresh chopped basil.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
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