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Spaghetti Pomodoro

Active Time: 20 minutes
Total Time: 30 minutes
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Why we love it:

This recipe is perfect for making right now, during the tail end of tomato season. Early Girl tomatoes are firm, bright red, and perfect for pasta sauce. The resulting dish is sweet and flavorful and not like a jarred sauce at all. If you’re seeing this outside of late summer/early fall, look for roma tomatoes, san marzano, tomatoes on the vine, or just use a can of whole peeled tomatoes but bookmark this for next tomato season!


  • 112 pounds Whole Tomato (Early Girl variety if you can find them)
  • 2 Tablespoons Extra Virgin Olive Oil (divided)
  • 1 teaspoon Kosher Salt (divided, plus more for the pasta water)
  • 1 package Spaghetti
  • 12 Yellow Onion
  • 3 cloves Garlic
  • 4 Tablespoons Unsalted Butter
  • 5 cups Arugula (baby variety, or your favorite green)
  • 3 Tablespoons Salad Dressing (vinaigrette, or balsamic vinegar and oil, or your dressing of choice)
  • 12 teaspoon Black Pepper (optional)
  • 12 teaspoon Red Pepper Flakes (optional)
  • 12 cup Parmesan Cheese

Cooking Instructions


    Slice the tomatoes in ½. Place on a clean, unlined baking sheet. Drizzle with a small bit of the olive oil and a pinch of salt. Place on the upper most rack of the oven and roast for about 10 - 12 minutes or until the skins are blistered. Remove and let cool for about 4 minutes.

  • 3. PASTA

    Bring a large pot of water to a boil and add enough salt to make the water taste salty like the sea (1 Tablespoon usually does it). Add the pasta and cook according to the package directions. When it’s done, reserve a ¼ cup of the cooking liquid and drain the pasta. It can hang out for a bit in a colander in the sink.

  • 4. SAUCE

    Slice the onion thinly. Heat a large skillet over medium heat and add the rest of the olive oil. Add the onion. Slice the garlic cloves very thinly or use a microplane to grate them very finely. Add to the pot. Add the butter. Sauté for about 4 minutes or until the onion and garlic are fragrant but not picking up any color.


    Meanwhile, when the tomatoes are out of the oven, use your fingers or tongs to pluck off as much skin as comes off easily. Then add the tomatoes and the liquid to the pot with the onions. Use a wooden spoon to break up the tomatoes into big chunks. Simmer for 5 minutes returning to stir occasionally.

  • 6. SALAD

    Wash the greens and dry them. Toss in a bowl with your favorite vinaigrette or oil + vinegar to taste.


    Add the reserved cooking liquid to the pasta pot and simmer for another minutes. Add the drained spaghetti back in and toss well. Simmer for 2 minutes longer and taste the sauce. You might prefer another pinch of salt and maybe black pepper or red pepper flakes.

  • 8. SERVING

    Divide pasta among plates and spoon sauce over as needed. Garnish with a good amount of parmesan cheese (or to taste, of course). Serve salads on the side.

Check out our new features!


    use GF pasta of choice
    omit butter and use more olive oil or a dollop of cashew cream near the end of cooking to give it more body
    any shape of pasta is ok
  • ONION:
    if you don’t like to see onions, finely dice them and they’ll disappear. Or omit and use a ¼ teaspoon onion powder
    serve with a side of grilled chicken, fish, sausages, or steak. Or try making simple chicken, turkey or beef meatballs to go along with
    if you kids won’t eat chunky tomato sauce, this actually is great because the large pieces are easy to avoid and they can have the thinner red sauce. Or serve them noodles with butter and parmesan only. I’d add a side of raw carrots and cucumbers or avocado for my kids
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