Fabri Pomodoro Pasta

Name: Fabri Pomodoro Pasta
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: Korean
Ingredients: 600g spaghetti; 800g canned whole tomatoes; 1 onion; 2 garlic cloves; 1/4 carrot; 1/4 celery stalk; 1 tbsp butter; olive oil, as needed; a handful of basil; Parmigiano Reggiano cheese, as needed; salt, to taste

A classic Italian pomodoro pasta made with fresh basil, cheese, and an authentic tomato sauce slowly simmered and strained for smoothness.

🙋 Recommended for

⭐ Those who want to make a deep, clean, authentic tomato pasta from scratch instead of using store-bought sauce.
⭐ Those who want to learn the authentic soffritto technique from an Italian Michelin chef.
⭐ Those who want to experience a smooth, luxurious-textured pomodoro pasta.

45 min Difficulty Normal Noodles & bunsik

Main ingredients 🥩

spaghetticanned whole tomatoesonioncarrotcelerygarlicbutterbasilParmigiano Reggiano cheese

Tags 🏷️

Authentic Italian Deep Flavor Dinner Party Dish

Detailed recipeQuick recipe

Ingredients needed 🛒6 servings

600g spaghetti
800g canned whole tomatoes
1 onion
2 garlic cloves
1/4 carrot
1/4 celery stalk
1 tbsp butter
olive oil, as needed
a handful of basil
Parmigiano Reggiano cheese, as needed
salt, to taste

Recipe 🍳

Finely chop onion, carrot, and celery to prepare the soffritto.
In a preheated pan with olive oil, add the chopped vegetables and crushed garlic and sauté slowly over low heat to draw out sweetness.
When the vegetables are soft, add butter for richness and then add all the whole tomatoes.
Add fresh basil and salt, cover, and simmer over low heat for 25-30 minutes, bubbling gently.
When the sauce is cooked and thickened, turn off the heat and strain through a sieve or food mill until smooth, ensuring no lumps remain.
Boil spaghetti in salted water in another pot.
Put the strained smooth tomato sauce in a pan, add the cooked pasta and a little pasta water, and stir-fry well so the sauce coats the noodles.
Plate the pasta nicely, grate plenty of Parmigiano Reggiano on top, and garnish with basil to finish.

Slowly sauté chopped onion, carrot, celery, and garlic in olive oil and butter.
Add tomatoes, basil, and salt, simmer on low for 30 minutes, then strain to make a smooth sauce.
Toss cooked spaghetti in the sauce, top with cheese and basil.

Cooking tips 💡

Sauté the vegetables over very low heat for a long time to develop deep sweetness and umami without burning.
Straining the tomato sauce removes tomato seeds and vegetable bits, giving a smooth, restaurant-style texture.
For a richer flavor, use San Marzano whole canned tomatoes, which are sweeter and more savory than regular tomatoes.

Shop ingredients on Coupang(Ad)

spaghetti canned whole tomatoes onion carrot celery garlic butter basil Parmigiano Reggiano cheese

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