There is nothing more authentically Italian than pasta topped with a Pomodoro sauce made with fresh tomatoes, and this recipe for Pasta Pomodoro from Cheesecake Factory stays true to the spirit of the dish with its few required ingredients and brisk cooking time.
What Is Pomodoro Sauce?
Easy Southern Italian Pasta Pomodoro Cheesecake Factory recipe calls for high-quality ingredients. Pasta and Pomodoro sauce are Italian lunchtime staples. No overweight Italians I saw liked eating spaghetti every day. Despite the low-carb fad, they’re in great shape!
This Cheesecake Factory copycat recipe is simple and light, with just enough Pomodoro sauce to coat the noodles. With the sauce, serve DeLallo spaghetti or penne. It can be used in lasagnas, eggplant, or chicken parmigiana, or as a topping for chicken breasts with melted mozzarella.
Add more basil, then pour the sauce over the noodles and enjoy!If you want to be as authentic as possible, stay away from Parmesan cheese! In the South, we don’t operate like this: So you have the right to your own view.
Ingredients
- 1 lb. of dry DeLallo pasta, such as spaghetti or penne
- 1 pound fresh tomatoes, medium size (Campari or cocktail tomatoes work well)
- Divide 6 tablespoons of DeLallo’s extra-virgin olive oil among
- 6 uniformly sized fresh garlic cloves
- It takes about a dozen to fifteen basil leaves (chopped)
- Salt, kosher, 1 1/2 tablespoons
Instructions
- Cook spaghetti in 1 tablespoon of kosher salt-seasoned boiling water for 5 minutes. Save 2 cups of pasta cooking liquid for the sauce. While the pasta cooks, start the sauce.
- Set aside the sliced tomatoes for the sauce. Heat 3 tablespoons olive oil and 3 garlic cloves in a large sauté pan over medium-high heat. Tilt the pan so the garlic cooks in the oil.
- Carefully add the tomatoes and juice to the seasoned oil when the garlic becomes aromatic and browns. Cook tomatoes for 1-2 minutes, breaking them up.
- Discard the garlic. Cook the sauce for 6-8 minutes, stirring periodically, until creamy. When the sauce is almost done, add the basil.
- While the pasta boils, heat the remaining olive oil and garlic in a sauté pan. Cook garlic until golden, then discard. 1/4 cup at a time, add pasta water to garlic-infused oil.
- Return the noodles to the pan and cook until the water and oil are absorbed. Sauce four plates with noodles.
- Garnish with basil and olive oil before serving. Serve noodles in sauce family-style.
FAQs
How to Store Pasta Pomodoro Cheesecake Factory Leftovers?
If you have any leftover Pasta Pomodoro Cheesecake Factory, let it cool slightly before storing it in airtight containers in the fridge for up to five days.
How to Serve Pasta Pomodoro Cheesecake Factory?
You have the choice of cooking individual servings or serving this Pasta Pomodoro Cheesecake Factory recipe family-style straight from the pan.
Use tongs to spin the noodles into a nest in a large ladle before serving. Add fresh basil leaves on top of the noodles and a quarter to a third of a cup of sauce.
Cheesecake Factory Pasta Pomodoro Sauce vs. Marinara: What’s The Difference?
Both Pomodoro and marinara sauces are from southern Italy. When you use fresh tomatoes (Naples is noted for its tomatoes), it takes around 20 minutes to prepare any of them, and they taste like freshly cut tomatoes.
In Naples, Pomodoro sauce is always made with fresh tomatoes; if you use canned tomatoes, buy DOP imported tomatoes.
Cheesecake Factory Pasta Pomodoro
Ingredients
- 1 lb. of dry DeLallo pasta, such as spaghetti or penne
- 1 pound fresh tomatoes, medium size (Campari or cocktail tomatoes work well)
- Divide 6 tablespoons of DeLallo's extra-virgin olive oil among
- 6 uniformly sized fresh garlic cloves
- It takes about a dozen to fifteen basil leaves (chopped)
- Salt, kosher, 1 1/2 tablespoons
Instructions
- Cook spaghetti in 1 tablespoon of kosher salt-seasoned boiling water for 5 minutes. Save 2 cups of pasta cooking liquid for the sauce. While the pasta cooks, start the sauce.
- Set aside the sliced tomatoes for the sauce. Heat 3 tablespoons olive oil and 3 garlic cloves in a large sauté pan over medium-high heat. Tilt the pan so the garlic cooks in the oil.
- Carefully add the tomatoes and juice to the seasoned oil when the garlic becomes aromatic and browns. Cook tomatoes for 1-2 minutes, breaking them up.
- Discard the garlic. Cook the sauce for 6-8 minutes, stirring periodically, until creamy. When the sauce is almost done, add the basil.
- While the pasta boils, heat the remaining olive oil and garlic in a sauté pan. Cook garlic until golden, then discard. 1/4 cup at a time, add pasta water to garlic-infused oil.
- Return the noodles to the pan and cook until the water and oil are absorbed. Sauce four plates with noodles.
- Garnish with basil and olive oil before serving. Serve noodles in sauce family-style.
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