Name: Quick Pasta Pomodoro
Total time: 35 min
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 (28-ounce) can whole peeled tomatoes; 12 ounces spaghetti or bucatini; 1½ teaspoons kosher salt, plus salt for cooking pasta; ¼ cup extra-virgin olive oil, plus extra for drizzling; 1 large shallot, minced; 2 tablespoons tomato paste; 3 garlic cloves, sliced thin; 4 anchovy fillets; ½ teaspoon red pepper flakes; ½ cup fresh basil; ¼ cup sweet vermouth; ½ teaspoon pepper; ½ teaspoon dried oregano; Grated Pecorino Romano cheese

Why This Recipe Works

We wanted a pomodoro sauce with the deep, developed flavor of a long-simmered sauce but in a fraction of the time. Sautéing the shallot, tomato paste, garlic, anchovies, and red pepper flakes in olive oil builds a savory base before the tomatoes are added. A splash of sweet vermouth mellows the tomatoes’ acidity while adding subtle complexity. Simmering the sauce briefly concentrates its flavor without sacrificing the tomatoes’ freshness. Tossing the spaghetti directly in the sauce, along with a little starchy pasta cooking water, creates a cohesive sauce that clings to every strand. Pecorino and extra-virgin olive oil provide a rich, salty finish.

Before You Begin

The vermouth mellows the acidity of the canned tomatoes. Any type of strand pasta can be used here.

Instructions

Bring 4 quarts water to boil over high heat in Dutch oven. Meanwhile, pour 1 can whole peeled tomatoes and their juice into medium bowl and crush tomatoes by hand into small pieces; set aside. Add 12 ounces spaghetti and 1 tablespoon kosher salt to boiling water and cook until al dente. Reserve ½ cup cooking water, then drain pasta.

Combine ¼ cup extra-virgin olive oil, 1 minced large shallot, 2 tablespoons tomato paste, 3 thinly sliced garlic cloves, 4 anchovy fillets, ½ teaspoon pepper flakes, and 1½ teaspoons salt in now-empty pot. Cook over medium heat, stirring often, until fragrant, 1 to 2 minutes.

Stir in tomatoes, ½ cup basil, ¼ cup sweet vermouth, ½ teaspoon pepper, and ½ teaspoon dried oregano and bring to simmer. Cook until thickened slightly, about 4 minutes. Off heat, add pasta and toss to combine, adjusting consistency with reserved cooking water as needed. Serve, topping with grated Pecorino and drizzling with extra oil.