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a plate of pasta

Pasta a la Pomarola

Rebecca Coleman
Inspired by San Marzanos and Stanley Tucci.
5 from 1 vote
1 hour
Total Time 1 hour
Course Main Course
Cuisine Italian

Ingredients
  

  • 1/2 cup Good quality EVOO divided
  • 1 large yellow or red onion diced
  • 3 cloves garlic chopped
  • 1 can San Marzano Tomatoes placed in a bowl and squished with your hands
  • 2 sprigs fresh basil leaves chopped
  • 1 cup fresh spinach packed
  • 250 g pasta I used penne
  • parmesan or pecorino or the vegan equivalent, optional

Instructions
 

  • In a large dutch oven over medium heat, add a tablespoon or two of olive oil, just enough to cover the bottom. Heat until the oil shimmers, then add your onions. Season with salt and reduce the heat. Allow to sweat out until the onions are soft and translucent. This will take about 10 minutes. If the onions start to brown, reduce the heat some more and add a little water.
  • Once the onions are cooked, add the garlic and cook for a few seconds, just until fragrant, then add the tomatoes. Fill the can that the tomatoes were in about halfway up with water, and swish it around well to get all the juices, then add that to the pot as well. Bring back up to the boil, then reduce to a simmer. Add the basil, season with salt and pepper, and stir well.
  • Allow the sauce to cook for about 40-45 minutes, stirring occasionally, and making sure it is just simmering, as you don't want it to burn.
  • Once the tomatoes are cooked and have turned a darker red, become thicker and don't taste raw anymore, turn up the heat and stir in 1/3 cup olive oil as well as the spinach. Stir and boil until the sauce is glossy and smooth. Taste for seasoning and adjust, adding more salt and pepper if needed. Cover and set aside on the back of the stove to keep warm.
  • In a medium saucepan, heat up to the boil a large quantity of well-salted water. When the water boils, add your pasta to it and stir well. Allow to cook, stirring occasionally, until the pasta is al dente. Drain the pasta but reserve the cooking water.
  • Place the pasta back into the pot over low heat and start adding tomato sauce to it by the ladleful, adding pasta water as well. Stir and mix together until you get your desired consistency of sauce.
  • Spoon into bowls and serve with gratings of your desired cheese.
Keyword vegan