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Pasta Pomodoro Recipe

Pasta Pomodoro Recipe - House & Home

A dinner with fresh ingredients from Kathleen Flinn's The Kitchen Counter Cooking School. "Be sure to have the pasta cooking and all the ingredients ready before starting the sauce; this is ready more quickly than you'd expect."

4 servings

8 oz. dried pasta, such as penne or linguine, or 12 oz. fresh pasta
Coarse salt
1 tbsp olive oil
2-3 garlic cloves, minced
About 12 oz. tomatoes, chopped*
Handful of chopped parsley or basil
Pinch or two of hot pepper flakes
1/4 cup Parmesan cheese, grated
Freshly ground black pepper to taste

* Flavourful fresh tomatoes make all the difference here; cherry tomatoes work especially well and they're available year-round. Just cut them in half.


Step 1: Boil water for the pasta. Add at least 1 tbsp of salt to the water; it should taste slightly salty. Cook the pasta according to the package directions; reserve about 1/2 cup of pasta water after cooking.

Step 2: Meanwhile, add the olive oil to a sauté pan over medium-high heat. Add the garlic and cook for one minute; be sure not to burn it or you'll need to start over. Add the tomatoes, and any other vegetables**, and cook until the vegetables are softened, about 3-5 minutes for tomatoes on their own, longer if you add in other vegetables.

Step 3: Add the reserved pasta water and cook until the sauce is reduced slightly and the rest of the ingredients begin to break down, about another 2-3 minutes. Remove from the heat, add the cheese, red pepper flakes and fresh herbs (if using), several cranks of fresh black pepper and salt if needed.

** Consider adding the following:

  • Splash of cream at the end of cooking for a more creamy texture
  • Handful of additional chopped vegetables, such as zucchini, artichokes, olives, and/or asparagus, to extend the sauce and offer additional flavour
  • Shrimp or diced cooked chicken with the tomatoes (shrimp can be added raw, but be sure to cook them thoroughly; they should turn white throughout and curl up tightly)

See more recipes from Kathleen Flinn.

Reprinted with permission from Kathleen Flinn's The Kitchen Counter Cooking School (2011 Viking).


Kathleen Flinn


Kathleen Flinn

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