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There’s nothing more delicious than pasta with fresh tomato Pomodoro sauce! It’s a classic, Southern Italian staple lunchtime meal. This Pasta Pomodoro Cheesecake factory recipe serves pasta with just the right amount of sauce without drowning them. There’s nothing more Italian than this recipe, so today you’re going to make your own Pasta pomodoro at home!
Quick Meal Facts
This Pasta Pomodoro cheesecake factory recipe requires only a few ingredients and has a quick preparation time.
Ease of Cooking
The recipe is easy to follow and you don’t need to have any kitchen experience preparing it.
This Pasta Pomodoro recipe may be a simple tomato sauce, however it requires nothing but the best ingredients. The main ingredients for the pomodoro sauce are fresh cherry or grape tomatoes, also known as Pomodorino Vesuviano in Italy.
It’s worth noting that the papery skin of garlic cloves shouldn’t be peeled for this recipe. High-quality extra virgin oil like DeLallo should be used in this recipe. To prevent the basil leaves from oxidizing, try ripping them with your fingers, instead of chopping them with a knife.
To bring out the sweetness of the Pomodoro sauce, only 2 generous pinches of Kosher salt are required.
- 1 pound medium sized fresh Campari or cocktail tomatoes
- 1 pound DeLallo dried pasta (penne pasta or spaghetti)
- 6 large fresh garlic cloves divided
- 5 tbsp DeLallo extra virgin oil
- 1 ½ tbsp Kosher Salt
- 12-15 basil leaves
- Chopping board
- Medium-sized saucepan
- Large sauté pan
- Add 1 tbsp Kosher salt in boiling water and cook the spaghetti for 5 minutes
- Save 2 cups of pasta water for later use
- While the pasta is cooking, start the sauce
- After halving and quartering the tomatoes for the sauce, put them aside
- Heat 3 tbsp of extra virgin olive oil in a large sauté pan over medium-high heat
- Add 3 garlic cloves
- To flavor the oil while it cooks, tilt the pan so that the garlic is completely submerged in the liquid
- Once the garlic turns aromatic and starts to brown, add the tomatoes and juice slowly, being careful not to splatter
- Sauté the tomatoes for 1-2 minutes while tossing and breaking them up
- Remove and throw away the garlic cloves
- Cook the pomodoro sauce for 6-8 minutes until the sauce thickens and becomes creamy. Make sure to stir occasionally.
- As the sauce is near completion, cut fresh basil leaves into bits and add them to the sauce
- The remaining olive oil and garlic should be heated in a sizeable sauté skillet over medium-high heat while the pasta is boiling
- Remove and discard the garlic after cooking until just lightly browned
- Add 1 to ½ cups pasta water, in 4 doses into the garlic-flavored oil
- When the water and oil have been absorbed, add the pasta back to the pan and boil for 1-2 more minutes
- Distribute the pasta in four dishes and drizzle with Pomodoro sauce
- Add more fresh basil as garnish and sprinkle extra virgin oil on top before serving.
For the Pasta Pomodoro recipe you can use pasta such as penne or DeLallo’s spaghetti can be served with the Pomodoro sauce. You can use the Pomodoro sauce as a base for a variety of other Italian dishes like lasagna, chicken parmigiana or as a topping with some chicken breasts with melted mozzarella on top.
Use tongs to spin the pasta into a nest in a large ladle before serving. Add fresh basil leaves on top of the pasta and ⅓ cup of pomodoro sauce.
How to store the Pasta Pomodoro Cheesecake Factory Recipe
Allow the cooked pasta pomodoro to cool down before storing them in an airtight container in the refrigerator for about 3-5 days. Consume before 5 days for high quality Pasta Pomodoro.
How to reheat Pasta Pomodoro Cheesecake Factory in the oven
You can reheat the leftover pasta pomodoro cheesecake factory in the oven by placing it in an oven-safe baking dish and covering it with foil. Bake at 350 degrees F for 15-20 minutes.
How to reheat Pasta Pomodoro Cheesecake Factory in the microwave
You can also reheat the leftover pasta pomodoro cheesecake factory in the microwave by placing a single serving of pasta in a microwave-safe dish and sprinkling with excess sauce or some water to keep the pasta moist during reheating. The pasta should be microwaved for about 1 to 1.30 minutes on medium heat with the lid on the dish.
How can I tweak the Pasta Pomodoro Cheesecake Factory Recipe?
You can tweak the Pasta Pomodoro Cheesecake Factory recipe by substituting mozzarella with different kinds of cheese such as Parmesan cheese, Ricotta etc. However, Parmesan cheese is probably the most traditional Italian cheese to accompany a dish like this.
If you ran out of fresh tomatoes, you can use canned tomatoes. However, you should add a peeled carrot to take away any sort of acidic flavor from the tomatoes and sweeten up the sauce. It’s a simple Italian trick! You can also try this recipe with mushrooms or even grilled chicken for extra protein.
What to serve with the pasta pomodoro cheesecake factory?
The way tomato and basil compliment one another in a caprese salad, they go beautifully with mozzarella. Pasta Pomodoro Cheesecake Factory pairs well with creamy fresh mozzarella. Moreover, tomato and basil are delicious when used as seasonings for chicken, fish and beans.
Another great recipe you could try is pairing Pasta Pomodoro with spinach and cheese stuffed chicken. You can also serve it alongside a side of green salad.
Health Benefits – Nutritional Information
One serving of Pasta Pomodoro Cheesecake Factory has 1380 calories. The total fat is 159g (of which 12g is saturated, 1g is trans). The protein in this dish is 34g while the total carbohydrates are 153g, dietary fiber is 15g, sugars 22g. It’s high in sodium (3800mg) and cholesterol (30mg).
What’s the difference between Pasta Pomodoro and Marinara?
Both Pomodoro and Marinara sauces share many similarities as they both originate from Southern Italy. They’re both made of fresh tomatoes, as Naples is well known for the quality of its tomates, and only need 20 minutes to be prepared. However, Pomodoro sauce has a thicker consistency than Marinara sauce.
Is Pasta Pomodoro ideal for a healthy diet?
The Pasta Pomodoro Cheesecake Factory recipe is calorie-rich, however it gives you the “good” carbohydrates!
Is Pasta Pomodoro Cheesecake Factory vegan?
Yes, the Pasta Pomodoro Cheesecake Factory recipe is a naturally vegan recipe!
There’s something about the tomato and basil combo that makes this dish so delicious! Pasta Pomodoro is a classic, delicious meal to put on the table and give an Italian touch, on a weeknight for your family and friends. Check out more Cheesecake Factory copycat recipes.
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